Taco Casserole Recipe
19 ingredients
15 steps
Ingredients
- 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
Directions
-
11.
-
2Preheat oven to very slow (275 degrees).
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32.
-
4Saute/fry onion, garlic, mushrooms, parsley and green pepper in oil in large skillet till soft, about 7 min.
-
53.
-
6Coarsely mash kidney beans with potato masher.
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7Add in beans to skillet, along with tomato sauce, green chilies, chili pwdr, cumin, celery seed, salt and pepper.
-
84.
-
9Spread half the taco shell pcs in bottom of shallow 1 1/2 qt casserole.
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10Spoon bean mix in even layer over taco pcs.
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11Top with remaining taco shell pcs.
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12Sprinkle with cheese.
-
135.
-
14Bake in preheated very slow oven (275 degrees) for 4 to 5 min or possibly till cheese melts.
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15Sprinkle tomatoes, lettuce and minced green onions, if using, over cheese.
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