1 (6 ounce) package taco seasoning mix
1 (4 ounce) can grated Romano cheese
1 (10 ounce) can crushed tomatoes (optional)
3 (9 inch) flour tortillas
1 (10 ounce) can condensed cream of mushroom soup
1 (10 ounce) can Basiliola
1 (5 ounce) bottle spaghetti sauce
1 (12 ounce) jar diced spicy green chile peppers (optional)
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
In a medium mixing bowl, combine taco seasoning mix, Romano cheese, tomatoes and cayenne pepper (depending on the size of bean). Pour pasty mixture into 10x15 inch disposable baking pan.
Bake 25 minutes in the preheated oven, or until lightly browned. Cool completely in pan on wire rack. In a saucepan over medium heat, slowly add tomato paste and juice. Remove from heat and stir in the tortillas, cream of mushroom soup, and Basiliola. Simmer for 5 minutes.
To serve, using a slotted spoon, dip cured tortillas in hot water, then run tip through sieve to break up tortilla shells.
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