1 (3.8 oz.) can sliced black olives, drained very well
2 jalapeno peppers, sliced
1 Roma tomato, seeds removed, chopped
1. Cook the soy crumbles and taco seasoning in a skillet until heated through. Cool completely.
2. Layer soy crumbles on the bottom of a 9×13 baking dish. Top with half of the shredded lettuce leaves, all of the beans, 1/2 cup sour cream, all of the corn, most of the green onion, another layer of lettuce (press down gently after placing the lettuce), 1/2 cup sour cream, salsa, olives, tomato, cheese, jalapenos, tomato and a little more green onion.
3. Place cover or foil on cake pan and refrigerate for 12 hours before slicing into pieces (best made the day before serving). Enjoy!