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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | cup | Refried beans, canned 16oz can | 3 | tablespoon | sour cream | 2 | tablespoon | cilantro, fresh, chopped | 1 | cup, chopped or sliced | Tomatoes chopped | 3/4 | cup, crumbled | mexican cheese | 3/4 | tablespoon | Oil, vegetable, sunflower, linoleic (less than 60%) | 3/4 | cup, chopped | Onion, chopped | 1/2 | teaspoon | salt | 1/2 | teaspoon | Spices, ground cumin | 2 | cloves | garlic minced | 1/2 | teaspoon | oregano | 1 | tablespoon | chili powder | 3/4 | pound | ground beef | 1 | cup, chopped | yellow sweet pepper chopped | 6 | medium (approx 5\" dia) | taco shells |
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Steps
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Sequence
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Step
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| | 1 | Mix a 16 oz can of refried bean paste, 3 tbsp sour cream, 1 tbsp hot sayce, 2 tbsp cilantro, ½ cup rotelle tomatoes in a bowl. Sprinkle ½ cup gated chihuahua cheese and ½ cup cheddar cheese. Add 1 tbsp oil to a hot pan. Add ¾ cup chopped onion, ¼ tsp salt and cook on medium heat for 3 minutes. Add ½ tsp cumin, 2 cloves minced garlic, ½ tsp organo, 1 tbsp oregano, 1 tbsp chili powder, ¾ lb ground beef and 1 cup yellow chopped bell peppers and cook. Add 1 tbsp vinegar and cook till it’s dry again. Add the beef to the bean casserole. Spread it out. Break 6 tostada shells into pieces and place on top, ½ cup rotelle tomatoes Add 2 tbsp cheese. Bake at 425oF in an oven for 15 minutes. |
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