Total Time
25mins
Prep 0 mins
Cook 25 mins

From Sandra Lee - posted for safe-keeping.

Ingredients Nutrition

  • 1 tablespoon vegetable oil
  • 1 teaspoon fajita seasoning mix
  • 1 (16 ounce) package red potatoes, diced and pre-cooked
  • 12 cup mushroom, pre-sliced
  • 13 cup reduced-fat Mexican cheese blend
  • 1 (16 ounce) can vegetarian refried beans
  • 34 cup salsa, plus extra
  • salsa, for serving
  • 1 (5 7/8 ounce) boxwhite taco shells
  • chopped red onion
  • tomatoes, and
  • lettuce, for serving

Directions

  1. Pre-heat oven to 350 degrees.
  2. Mix oil and fajita seasoning in large mixing bowl.
  3. Add potatoes and mushrooms and toss until well coated.
  4. Transfer to prepared baking sheet and arrange in a single layer.
  5. Sprinkle with cheese and bake for 15 minutes.
  6. Remove from oven and set aside.
  7. Stir together the beans and salsa in a microwave-safe bowl.
  8. Cover with a damp paper towel and microwave on high for 3 minutes; set aside.
  9. Heat taco shells in oven for 3-5 minutes.
  10. Spoon beans into heated taco shells and top with potato mixture.
  11. Top with onion, tomato and lettuce.
  12. Serve immediately with salsa.

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