Vegetarian Taco "meat" recipes

- 1 cup frozen corn kernels
- 1 1/2 cups water
- 2 (14 ounce) cans kidney beans
- 1 (14 ounce) can baked beans in tomato sauce
- 2 (14 ounce) cans diced tomatoes
- 1 package reduced-sodium taco seasoning mix
- 1 package Mexican vegetarian ground meat substitute (or other soy "
- ground beef"
- product that would equal 1.5 lbs ground beef)

- 1 (1 1/4 ounce) package taco seasoning
- 1/2 chopped tomato
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup sliced green onions
- 1 cup shredded lettuce
- 2 (16 ounce) containers sour cream

- 13 ounces doritos nacho cheese flavored tortilla chips
- 1 yellow onion
- 1 lb vegetarian ground beef
- 1 (1 1/4 ounce) package taco seasoning mix
- 2 green peppers
- 1 red onion
- 8 ounces Catalina dressing
- 1 red pepper
- 2 tomatoes
- 1 tablespoon olive oil
- 1 head lettuce
- 8 ounces cheddar cheese

- 15 ounces canned red kidney beans
- 15 ounces canned black beans
- 1 1/2 cups shredded American cheese
- 8 cups mixed torn salad greens
- sour cream
- 4 crisp baked taco salad shells
- 14 1/2 ounces canned stewed tomatoes
- chopped onions

- 1 lb morningstar farms grillers burger style recipe crumbles vegetarian ground beef
- 1 cup salsa (optional)
- 1 (15 ounce) can diced tomatoes and green chilies
- 1 cup frozen corn kernels
- 1/4 cup water
- 1 head romaine lettuce or green leaf lettuce or red leaf lettuce
- 1 package taco seasoning mix (I use Aroostooks' recipe #25449)
- 1/2 cup shredded jalapeno jack cheese, shredded (optional)
- 2 tablespoons mayonnaise (optional)
- 1 cup nonfat yogurt (optional)
- 1 cup cooked kidney beans
- 1 package taco shells (I use El Lago)

- 1 (16 ounce) can refried beans (larger if preferred)
- 1 1/2-2 packages taco seasoning
- 1 package boil-in-the-bag rice
- 2 lbs ground beef or ground chuck