Recipe Name Taco Casserole Submitted by venupatri Recipe Description m Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.