This vegetarian taco meat is low fat, cholesterol free, super quick to make, cheap, and your kids won't know the difference (neither will your spouse if you don't tell)!!! "TVP" is textured vegetable protein, and can purchase in different sizes and flavors at a health food store or online. It's very cheap and is a staple for hunger prevention in foreign aid programs.
Here's one place to get it (though I've seen it cheaper - and it's dry so VERY light, so you get a lot when you reconstitute it): http://www.nuts.com/cookingbaking/beans/soybeans/soy-protein.html?gclid=CLvllZOlgLgCFcJj7AodcH8A5Q
Veggie Taco Meat
3 cups TVP (brown ground type)
4 cups hot water
2 teaspoons onion powder
1 ½ teaspoons paprika
½ teaspoon garlic powder
1 teaspoons cumin
⅛ teaspoon cayenne pepper
1 teaspoon salt
3 tablespoons oil, for frying
1. Stir all but oil together in a large bowl and then allow to set for at least 15 minutes.
2. In a large skillet, heat oil on medium heat and add "taco meat" evenly.
3. When mixture begins to brown on the bottom, 2-4 minutes, stir well. Stir occasionally, browning to desired darkness.
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