Yield: 4 Servings
|½ pounds||Fresh white or brown; (crimini) Monterey Mushrooms|
|¼ cup||Taco sauce|
|¼ cup||Chopped onion|
|1 tablespoon||Chopped green pepper|
|3||Ready-to-heat taco shells|
|3 ounces||Finely shredded pasteurized process cheese product|
|Diced tomato; salted|
Combine taco sauce, onion, green pepper and salt in medium-sized saucepan.
Bring to boil. Reduce heat. Cover and simmer about 5 minutes, stirring occasionally. Toss cornstarch with mushrooms. Stir into sauce. Simmer uncovered, 8 minutes or until mushrooms are tender and sauce is thick. Stir occasionally. Meanwhile, heat taco shells according to package directions.
Spoon 2 tablespoons mushroom mixture into shell. Top with 2 tablespoons cheese product. Repeat for remaining tacos. Add lettuce and tomato as desired. Makes 4 servings.
Try a mushroom filling instead of meat.
Recipe by: Monterey Mushrooms "Mushroom Your Monday" Recipe Booklet Posted to MC-Recipe Digest by "Joyce Bennis" <Joyce_B@...> on Mar 28, 1998