Deep Dish Taco Squares

  • Servings: 2
  • Prep Time: 7m
  • Cook Time: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat



  • 1/2 bag Boca Crumbles
  • 1/2 packet taco seasoning
  • 3/4 cup water, divided
  • 1/2 cup Tofutti Sour Supreme
  • 1/3 cup Vegenaise
  • 1/2 cup Daiya Cheddar Style Shreds
  • 1 Tbsp. onion, minced
  • 1 cup Bisquick or other baking mix
  • 1 to 2 medium tomatoes, diced
  • 1/2 cup green pepper, chopped (optional)
  • 1/3 cup salsa
  • Paprika
  • Nonstick cooking spray


Step 1

Preheat oven to 375 degrees F. Spray 8x8x2-inch square baking dish with nonstick cooking spray. Put Boca Crumbles in a skillet with 1/2 cup water and taco seasoning. Break up large chunks and stir until heated through. I got a little over zealous with my spatula while breaking up a particularly large chunk.

Step 2

Don’t do what I did: Add salsa to cooked Boca Crumbles. Set aside. Mix Sour Supreme, Vegenaise, Daiya Cheddar, and onion.Mix Bisquick and water until soft dough forms. Pat dough into baking dish, pressing dough 1/2-inch up the sides. Layer Boca and salsa mixture, tomatoes, and green pepper. Spoon Sour Supreme mixture over the top. Sprinkle with paprika. Bake for 25 to 30 minutes.

Step 3

We also steamed some broccoli from our winter garden. This remake of my old favorite was even better than the original.

Bon Appetit!

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