Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Fresh white or brown; (crimini) Monterey Mushrooms |
¼ cup | Taco sauce |
¼ cup | Chopped onion |
1 tablespoon | Chopped green pepper |
¼ teaspoon | Salt |
2 teaspoons | Cornstarch |
3 \N | Ready-to-heat taco shells |
3 ounces | Finely shredded pasteurized process cheese product |
\N \N | Shredded lettuce |
\N \N | 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