Start by heating four tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add chili powder, cumin, granulated onion, kosher salt, and black pepper. Toast the spices for about 1 to 2 minutes, stirring constantly until they become fragrant.

Add the onions, and shallots to the skillet and cook for about 5 minutes, stirring occasionally until the aromatics become slightly golden. Then, add garlic cloves and cook for another minute.

Now add dried lentils, TVP, diced tomatoes, and water, and stir everything together well to combine all the flavors and ingredients. Bring the mixture to a simmer.

Lower the heat slightly, cover the pan and cook for 25 to 30 minutes, stirring occasionally, until the lentils are fully tender and the TVP has absorbed most of the liquid.

Once the lentils are tender, and the final mixture resembles traditional ground taco meat, remove the lid and stir in crushed lime tortilla chips and shredded vegan cheddar cheese. Let the cheese melt into the mixture for a minute or two, then remove the pan from the heat.

Serve your taco meat on its own or spoon the mixture into warm taco shells or tortillas, burritos or quesadillas, taco salad bowls or grain bowls.