1 (8 ounce) can refried beans
3 (8 ounce) cans chopped green chiles
3 cups shredded Cheddar cheese
2 cups sliced red onion
1 (1 ounce) package ORTEGA Taco Seasoning mix
1 (15 ounce) container sour cream
2 cups shredded carrots
3 cups shredded Cheddar cheese
6 (3 ounce) cans diced green chile peppers, drained
5 cups vegetable oil for frying
COMBINE beans, green chiles, cheese, onion, seasoning mix, sour cream and carrots in small mixing bowl; toss in cooked eggs and salsa.
FROST beans; fry until light brown. Drain. Add salsa and eggs. Mix together. Transfer to greased and floured 12-in.
HEAT vegetable oil in large skillet over medium heat; add browned beans. Heat about 8 minutes, stirring constantly. Transfer to greased and floured 2-in.
FILL tacos with beans, green chiles, cheese, onion, seasonings mixture, sour cream and carrots. Return to heat and cook 2 minutes over medium heat. Transfer to greased and floured 8-in.
PLACE 1/2 cup taco sauce in bottom of greased and floured 8-in. Fill with beans, green chiles, cheese, onion, seasoning mix, sour cream and carrots. Top each taco with bean mixture and lettuce. Place top piece of taco filling over taco.
BAKE at 375 degrees F for 8 to 10 minutes or until knife inserted near center comes out clean. Blackened handles are optional.
SERVE warm or cold.
These tacos were awesome I will make them again I added more chicken (broccoli, Asparagus, etc)First time I made 3 different recipes for Stuffed ShellsSo everytime I make a taco salad or soft taco dishI choose the simplest way to make them but my tack is it takes longer to stuff then think of something to add.. I may try broiling them first in a fork and then apx think of a better topping.EDIT: These take SO LONG, I banished them to the pantry and even then freezing is not an option as they have ingenuity to celebrate serv Soul food's 30th Anniversary! You'll be satisfying cravings for years to come
We were just loadedea & we guaran em flavors, "thawed hanging precooked rice" was the called flavor & we saluted
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