Douglas Kirkland, manager of purchasing and production for Dining Services at Messiah College in Mechanicsburg, Pa., says after the department kept getting requests for more and more vegetarian dishes, the decided to revamp its popular beef taco pie.
“We used garden burger crumbles that I had just seen at a food show for the beef and reduced the portion size and voila!” Kirkland says. “It made a big difference nutritionally. We reduced calories from 350 per serving to 180 per serving. The first time we made it, all of our tasters had no idea it was vegetarian. We still make as much as we did when it was beef. It can even be made vegan by substituting soy cheese and soy sour cream if desired.”
3 lb. + 5 oz. veggie garden burger crumbles
8¾ oz. ½-in. diced Spanish onions
2¾ oz. taco seasoning
2½ cups Bisquick mix
1 qt. 2% milk
2½ cups liquid eggs
1 lb. sour cream
1 lb. tomatoes, diced ½-in.
11½ oz. shredded cheddar cheese
4 oz. shredded lettuce
1. Sauté ground garden burger with chopped onions and taco seasoning. Divide meat mixture evenly into greased 2-in. lined pans.
2. Beat Bisquick, milk and eggs until almost smooth, about 1 minute. Pour batter over ground garden burger mixture.
3. Bake at 325°F oven for 30 minutes, or until knife inserted in center comes out clean.
4. Top with sour cream, sliced tomatoes, shredded cheese and lettuce.