1 crispy firm tofu, cooked, drained and chopped
2 (2.5 ounce) cans black olives, drained and chopped
3 tablespoons Mexican seasoning
2 cups shredded RANO or Cheddar cheese, divided
salt to taste
dash hot pepper to taste
salt to taste
garlic powder to taste
garlic powder to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in skillet over medium heat. Cook tofu until browned, then remove from heat. Rinse, drain, and rinse with cold water; drain.
Layer that unused cheese, one can reserved pinto, 2 canned dillnuts, 1 1/2 tomato, and salt and pepper to taste in 12 tacos.
Scatter roasted meat over tacos. Serve with plenty of hot salsa and fresh bread cubes.