A very popular Mexican dish, topped with cheddar cheese and sour cream. The stuffing for these Taco shells is so varied that recipes get evolved according to the taste palates. Mostly in Mexico you will find that tacos are of the soft kind. The crisp tacos seemed to have originated with the proliferation of taco stands during the late fifties. The crisp-fried corn tortilla in a U-shape is filled with layers of hot baked beans, sliced lettuce, diced tomatoes and grated cheese (usually cheddar).

The choice of taco shell, whether crisp fried corn tortilla, soft corn tortilla or soft wheat flour tortilla, is entirely yours. This recipe uses crisp Taco shells; there are also packaged spice mixes for tacos that give good results; though this recipe does not use it. Go ahead and experiment the variations in stuffing that can be used as a filling for the taco’s – like grilled vegetables, mushrooms etc.

This can make a sumptuous and healthy dinner for a family

 

Makes: 12 tacos

Cooking Time: nil Preparation Time: 20 minutes

Ingredients

• 12 hard corn taco shells (you get these ready in the market – brands vary)
• ¼ cup sliced onion
• 1 cup finely shredded iceberg lettuce
• ¼ cup sliced red bell pepper
• ¼ cup sliced green bell pepper
• ½ cup finely shredded cabbage
• ½ cup sliced tomatoes
• ½ teaspoon red chili powder
• 1 teaspoon cumin powder
• ¼ cup chopped parsley (or coriander leaves)
• 1 canned vegetarian baked beans
• 8 ounces sour cream
• 8 ounces grated cheddar cheese
• Salt and black pepper to taste

Method

Prepare the Taco’s as per the instructions mentioned in the package.

Mix together the salad ingredients - onions, lettuce, bell peppers, cabbage, tomatoes, chilli powder, salt, pepper, cumin powder, parsely and set aside

Warm the canned baked beans in the microwave or on stove top.

Serving the Taco’s

Place a layer of warm baked beans in each taco shell; then top with a layer of salad ingredients in each shell.

Finally dollop with sour cream and sprinkle with cheese on the tacos.

Serve immediately.

Filed under: Mexican, One Pot Meals | 15 Comments »

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