Pre-cook rice according to packaging instructions.
Boil water in a kettle and add veggie stock or boil veggie broth. Take a heat-resisting bowl and soak TVP for 10 minutes.
When the time is up, squeeze the liquid out with your hands. As a result, you need to have moist, soft “minced meat”.
Preheat your frying pan or skillet over medium to high heat.
Add olive oil, soaked TVP, taco seasoning mix, onion powder, and garlic powder. Mix well.
Fry the TVP for about 5 minutes to get them crispy on the edges.
Add chopped onion and bell pepper. Stir and cook for 2-3 minutes.
Add store-bought chunky salsa sauce and veggie broth. Stir to combine.
Add canned sweet corn, canned black bean, pre-cooked white rice, and more taco seasoning mix. Stir to combine. Bring to a boil and it is ready for the oven. It should take you at most 10 minutes to get them done.
Preheat oven to 425 Fahrenheit (220 degrees Celsius). Choose an oven-safe baking dish and add the pre-cooked casserole ingredients. Top it with a generous amount of shredded cheese. You can even mix in some extra cheese if you like it cheezy and gooey. Bake in the oven for 6-8 minutes until the cheese has melted.
