Cheesy Tex-Mex Protein Shreds and Orzo Skillet
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Cheesy Tex-Mex Protein Shreds and Orzo Skillet

Cheesy Tex-Mex Protein Shreds and Orzo Skillet

with Tortilla Crumble and Sour Cream

Say hello to this satisfying meal, full of flavour and heartiness, a fiesta for the taste buds! Plant-based protein shreds are cooked with a zesty Mexican seasoning before being finished in a skillet with orzo, sweet peppers and cheesy tortilla crumble topper.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

200 g

Plant-Based Protein Shreds

170 g


(Contains Wheat)

1 unit

Sweet Bell Pepper

1 unit

Green Onion

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

85 g

Tortilla Chips

2 tbsp

Tomato Sauce Base

2 unit

Beef Broth Concentrate

1 tbsp

Mexican Seasoning

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp


(Contains Milk)

0.13 tsp


0.06 tsp



Nutrition Values

Calories1040 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate110 g
Sugar9 g
Dietary Fiber10 g
Protein40 g
Cholesterol50 mg
Sodium2350 mg
Trans Fat1 g
Potassium700 mg
Calcium350 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Medium Bowl
Baking Sheet
Large Oven-Proof Pan


Cook Orzo

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.Add half the garlic salt and 1 tbsp (2 tbsp) butter. Stir until melted, 1-2 min. Cover and set aside.


Meanwhile core, then cut pepper into 1/2-inch pieces.Thinly slice green onion.

Make tortilla crumble

Cut open one end of tortilla chip package. Using a rolling pin or pot, crush chips in packaging until approx. 1/2 inch in size. Add crumbled chips and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with 1 tsp (2 tsp) Mexican seasoning. Toss to coat. Bake in the middle of the oven, stirring halfway through, until toasted and fragrant, 2-3 min.

Cook protein shreds and peppers

Heat a large oven-proof pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds and peppers. Cook, stirring often until protein shreds are crispy, 6-7 min.**Add broth concentrates, tomato sauce base, remaining garlic salt, remaining Mexican Seasoning and 1/4 cup (1/2 cup) reserved pasta water. Stir to combine.

Bake skillet

Add orzo to pan with protein shreds. Season with salt and pepper, to taste, then stir to combine. (NOTE: If you don't have an oven-proof pan, carefully transfer mixture to an 8x8-inch baking dish [9x13-inch for 4 ppl]).Sprinkle tortilla crumble overtop.Sprinkle cheese over top.Bake in the middle of the oven until cheese is melted, 3-5 min.

Finish and serve

Divide orzo between bowls.Dollop sour cream over top.Sprinkle green onions over top.