Taco Shells Recipe

This Taco Shells are truly amazing with their refreshing baked bean filling. Equally inviting and engaging is the Taco shells bean sprouts filling.
Taco Or Tostada Shells
submitted by sumit at ifood.tv

Summary

Preparation Time5 MinCooking Time1 Hr 10 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
Interest Group

Ingredients

 Readymade taco shells3 Dozen
 Iceberg lettuce1 Cup (16 tbs), chopped
 Cheese1⁄2 Cup (8 tbs), grated
 Baked beans1 Cup (16 tbs)
 Chili powder1⁄2 Teaspoon
 Red cabbage1⁄2 Cup (8 tbs), shredded
 Salt To Taste
 Bean sprouts1⁄2 Cup (8 tbs)
 Green peas1⁄2 Cup (8 tbs)
 Onions1⁄4 Cup (4 tbs), chopped
 Garlic1⁄4 Teaspoon, chopped
 Green chilies1⁄2 Teaspoon, chopped
 Flour1⁄2 Teaspoon
 Milk1⁄4 Cup (4 tbs)
 Butter2 Teaspoon

Directions

GETTING READY
1 Preheat the oven to 350F.

MAKING
2 FOR the Beans Filling, in a pan add the beans, chili powder and salt.
3 Mash the beans lightly and warm a little.
4 Keep aside.
5 For the Sprouts Filling, heat the butter in a pan.
6 Add the onions and cook over a low heat till the onions turn translucent.
7 Add the garlic and green chilies and cook for a while.
8 Add in the flour and cook stirring for a few minutes.
9 Pour in the milk and cook over a low heat till the mixture thickens.
10 Add in the sprouts, green peas, salt and pepper and cook for a few minutes.
11 Divide the Taco shells in to equal halves.
12 Heat a skillet and warm half the taco shells on both the sides
13 Fill half the shells with the bean filling and arrange on a tray.
14 Sprinkle half the cheese on top.
15 Prepare the next batch in the same manner by warming the tacos and filling with the sprouts mixture.
16 Arrange on a tray and sprinkle with rest of the cheese.

SERVING
17 Serve hot.
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