From Sandra Lee:
Ingredients
1 tablespoon vegetable oil
1 teaspoon fajita seasoning
1 (16-ounce) bag pre-cooked diced red-skin potatoes
1/2 cup pre-sliced mushrooms
1/3 cup reduced-fat Mexican blend cheese
1 (16-ounce) can vegetarian refried beans
3/4 cup cilantro salsa, plus more for serving
1 (5.8-ounce) box white corn taco shells
Chopped red onion, tomato, and lettuce, for serving
Directions
Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside.
In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside.
Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside.
Heat taco shells in oven for 3 to 5 minutes.
Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce.
Serve immediately with salsa.
I made my own Taco Seasoning...the recipe I found online is below:
HOMEMADE TACO SEASONING MIX
1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt
Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.
And this is my great, great Grandmother and the reason I'm 1/32 Cherokee Indian. She's the one sitting with all of her granddaughters and granddaughters-in-law around her. She was my Pawpaw's grandmother and full-blooded Cherokee Indian and her name was Hariett Adams. I know...not very Native American sounding. My Granny is the gorgeous brunette second from the left.
