Taco Casserole Recipe

• 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

1. 1.
2. Preheat oven to very slow (275 degrees).
3. 2.
4. Saute/fry onion, garlic, mushrooms, parsley and green pepper in oil in large skillet till soft, about 7 min.
5. 3.
6. Coarsely mash kidney beans with potato masher.
7. Add in beans to skillet, along with tomato sauce, green chilies, chili pwdr, cumin, celery seed, salt and pepper.
8. 4.
9. Spread half the taco shell pcs in bottom of shallow 1 1/2 qt casserole.
10. Spoon bean mix in even layer over taco pcs.
11. Top with remaining taco shell pcs.
12. Sprinkle with cheese.
13. 5.
14. Bake in preheated very slow oven (275 degrees) for 4 to 5 min or possibly till cheese melts.
15. Sprinkle tomatoes, lettuce and minced green onions, if using, over cheese.

onion, mushrooms, fresh parsley, sweet green pepper, vegetable oil, kidney beans, tomato sauce, green chilies, chili pwdr, grnd cumin, celery, salt, black pepper, taco, cheddar cheese, tomatoes, onions, clove garlic

Taken from cookeatshare.com/recipes/taco-casserole-59880 (may not work)