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Ingredientes
- 1 lg. onion, coarsely minced
- 1 c. coarsely minced, fresh mushrooms
- 1/3 c. minced fresh parsley
- 1/4 c. finely minced sweet green pepper
- 1 tbsp. vegetable oil
- 2 cans (15 ounce. each) kidney beans, well liquid removed
- 1/2 c. tomato sauce
- 2 to 3 tbsp. minced canned green chilies, to taste
- 2 teaspoon chili pwdr
- 1/2 teaspoon grnd cumin (opt.)
- 1/8 teaspoon grnd celery seed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 10 to 11 reg.-size taco or possibly tostado shells, broken into bite-size pcs
- 4 ounce. (1 c.) cheddar cheese
- 2 med.-size tomatoes, cored & coarsely minced
- 1 1/4 c. shredded iceberg lettuce
- 1/2 c. thinly sliced green onions with tops
- 1 clove garlic, chopped
Direcciones
- 1. Preheat oven to very slow (275 degrees).
- 2. Saute/fry onion, garlic, mushrooms, parsley and green pepper in oil in large skillet till soft, about 7 min.
- 3. Coarsely mash kidney beans with potato masher. Add in beans to skillet, along with tomato sauce, green chilies, chili pwdr, cumin, celery seed, salt and pepper.
- 4. Spread half the taco shell pcs in bottom of shallow 1 1/2 qt casserole. Spoon bean mix in even layer over taco pcs. Top with remaining taco shell pcs. Sprinkle with cheese.
- 5. Bake in preheated very slow oven (275 degrees) for 4 to 5 min or possibly till cheese melts. Sprinkle tomatoes, lettuce and minced green onions, if using, over cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 2 servings | |
| Calories 404 | |
| Calories from Fat 261 | 65% |
| Total Fat 29.67g | 37% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.18g | |
| Cholesterol 69mg | 23% |
| Sodium 1066mg | 44% |
| Potassium 669mg | 19% |
| Total Carbs 17.82g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 8.31g | 6% |
| Protein 19.93g | 32% |
