Recipe by grungrrrl
This is a recipe I used to love before I went vegan, and with some slight variations I made it vegan and personally think it's just as good, even better, than before! It's easy and quick.
Top Review by Liza at Food.com
This was the perfect weeknight vegetarian dinner! My hubby didn't even know it wasn't real ground beef! I can only the imagine the fat and calories if we had used the real thing...this was scrumptious, super easy, great combo of hot and cold and a nice change from our usual Mexican enchiladas. Thank you!
- 1 lb faux meat soy crumbles (morning star works well)
- 1 package vegan taco seasoning (most brands are)
- 1⁄2 cup water
- 1 (8 ounce) can refrigerated crescent dinner rolls (I believe Pillsbury are vegan)
- 2 cups crushed corn chips
- 1 cup vegan sour cream (tofutti brand works best)
Directions See How It's Made
- Preheat oven to 375 degrees.
- Cook the"faux" meat until heated through.
- Stir in the seasoning mix and water (I would only use 1/4 cup to start with and then add more water gradually if you need it).
- Simmer the"meat" mixture about 5 minutes.
- Separate the crescent rolls; Press into an ungreased pie pan to form a crust.
- Sprinkle 1 cup of the corn chips over the crust.
- Spoon the"meat" mixture over the crust and chips.
- Spread the sour cream over the meat mixture.
- Sprinkle the remaining chips on top.
- Bake 20- 25 minutes.
- Remove from oven and top with desired ingredients-- I suggest lettuce, diced tomoatoes, sliced olives, guacamole, and maybe salsa.
- Serve in wedges and enjoy!