Wednesday, May 6, 2009

Maxican Tacos

12 hard corn taco shells (you get these ready in the market )
¼ cup sliced onion
1 cup finely chopped 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 coriander leaves
1 cup kideney beans baked
1/2 cup sour cream
3 cubs grated cheddar cheese
Salt and black pepper to taste

Mix 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 half crushed 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.

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