Change- Of-pace Tacos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 4 | Servings | ||
INGREDIENTS
| 1/2 | lb | Fresh white or brown |
| crimini Monterey | ||
| Mushrooms | ||
| 1/4 | c | Taco sauce |
| 1/4 | c | Chopped onion |
| 1 | T | Chopped green pepper |
| 1/4 | t | Salt |
| 2 | t | Cornstarch |
| 3 | Ready-to-heat taco shells | |
| 3 | oz | Finely shredded pasteurized |
| process cheese product | ||
| Shredded lettuce | ||
| Diced tomato, salted |
INSTRUCTIONS
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@email.msn.com> on Mar 28, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 328
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 6.8mg
Sodium: 1063.5mg
Potassium: 402.1mg
Carbohydrates: 58.7g
Fiber: 3g
Sugar: 37.1g
Protein: 14.9g