Soy Soft Beef Tacos

• 1½ cups boiling water
• 2 cups texturized soy protein (TSP)
• 1 pound lean ground beef
• 1 cup onions, chopped
• 1 Tbsp. soybean oil (vegetable oil)
• 2 cups tomato sauce
• 1 cup canned diced green chilies
• 1 Tbsp. chili powder
• 2 tsp. garlic salt
• ½ tsp. ground pepper
• 24 tortillas
• 1½ quarts shredded lettuce
• 3 cups fresh tomatoes, diced
• 3 cups lowfat cheddar cheese
• 1½ quarts salsa, prepared
• Soy sour cream, optional
  •

Pour boiling water over TSP. Sauté ground beef and onion in oil until beef is no longer pink. Add rehydrated TSP, tomato sauce, green chilies, chili powder, garlic salt and pepper; mix well.

Bring mixture to boil, reduce heat and simmer 15 minutes.*

Prepare each serving individually as ordered. Wrap tortilla in clean towel and microwave at high (100 percent power) 20–25 seconds. Place tortilla on serving plate, spoon ⅓ cup filling in center of each tortilla. Top with ¼ cup shredded lettuce and 2 tablespoons each tomatoes and cheese. Fold in half. Serve with 2 oz. (¼ cup) salsa and soy sour cream.

* Alternate method for slow cooker: Place mixture in slow cooker on low setting for 2–4 hours.

Per serving (1 taco): 149 calories, 10.1 g protein, 16 g carbohydrates, 4.8 g fat, 16.2 mg cholesterol, 560 mg sodium, 1.5 g dietary fiber