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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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These have cheddar cheese and cream cheese. Ingredients:
1 onion, chopped |
1 green pepper, diced finely |
1 (14 3/4 ounce) can black olives, sliced |
1 lb mushroom, siced thin |
8 ounces cream cheese |
12 corn tortillas |
1 lb cheddar cheese, grated |
2 (10 ounce) cans old el paso enchilada sauce |
Directions:
1. Saute' onion, pepper and mushrooms.
2. Add cream cheese and half of olives; set aside.
3. Saute' each taco shell in oil to soften. Then dip each shell in enchilada sauce; put a large spoonful of the vegetable mixture in shell, top with cheese and roll up.
4. Place in 9x13-inch pan. Cover with rest of sauce and cheddar cheese and olives.
5. Bake at 350* for 20 minutes.
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