A while back, Imixed up a batch of the taco seasoning recipe from The Complete Tightwad Gazette. It seemed like a good idea but it just sat on my spice shelf. In retrospect I wasn't even sure what to do with it since my days of browning ground beef and ripping open a package of taco seasoning are so far behind me. This weekend, I finally came up with a use for it while making a Mexican inpsired dinner for our non-veg house guest this weekend.
I made white bean chili, roasted vegetables (carrots, potatoes and sweet potatoes) and this variation on Russell's tvp recipe:
3 cups tvp
3 cups water
1 Tbs taco seasoning
2 tsp garlic powder
2-4 Tbs tamari
As always, I grease the cookie sheet and then combine all the ingredients on it. Less dirty dishes are always a good thing! I baked it at 425 degrees until browned. I took it out when it wasn't completely browned and gave it a taste with the intention of adding more taco seasoning if it needed it but it was perfect for our taste. If it had needed more kick I would have just sprinkled the taco seasoning over the top and stirred it around before returning it to the oven to finish browning.
We served this with tortilla chips, salsa and seasoned bulgur (using the seasoned rice recipe from The Complete Tightwad Gazette.) I would have made rice but I discovered I was out of it and bulgur worked just fine.