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Preheat oven to 350F. On a large cookie sheet, place 6 oven proof soup bowls.
warm tortillas on a griddle so that they are soft & flexible. Press centre of tortillas into the soup bowls, crimping edges as needed to fit. Brush the edges with oil. Place tray in oven & bake for 12 to 15 minutes until the edges beging to brown lightly. Cool shells.
Mix together TVP & water. Let stand for 5 minutes. Heat oil & onion in skillet for a few minutes. Stir in tomato sauce, beans, chili powder, cumin, oregano & TVP. Simmer for 15 to 20 minutes.
Place a tortilla shell on a plate. Place shredded lettuce in each shell & spoon the mixture from the skillet on top. Top with tomatoes & add soy cheese, sour cream & avocados if desired.
VT, February 1992
Your Taco Salad is ready. Good luck!
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