| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
cn |
Stewed tomatoes — (16 oz) |
| 1 |
cn |
Tomato sauce — (8 oz) |
| 1/2 |
c |
Bell peppers — chopped |
| 1 |
|
Clove garlic — chopped |
| 1 |
ts |
Sugar |
| 2 |
c |
Pork — chopped/cooked |
| 3/4 |
c |
Cheddar cheese — shredded |
| 1/2 |
c |
Onions — chopped |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Olive oil |
| 12 |
|
Taco shells |
| 3/4 |
c |
Cheddar cheese — shredded |
INSTRUCTIONS
Preheat oven or toaster oven at 300. Place taco shells in oven to heat
watch carefully could brown quickly . In a skillet, heat oil. Add
undrained tomatoes, tomato sauce, bell peppers, garlic, onion, and sugar
until softened. Then, combine pork, 3/4 cup cheese and salt. Spoon about
1/4 cup mixture into each taco shell.
Recipe By : Complete Guide To Food And Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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