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Порций: 2

Ингредиенты

Cost per serving $1.91 view details
  • 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

Инструкции

  1. 1. Preheat oven to very slow (275 degrees).
  2. 2. Saute/fry onion, garlic, mushrooms, parsley and green pepper in oil in large skillet till soft, about 7 min.
  3. 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. 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. 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.

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%
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