Taco Casserole Recipe

• 1 lg. onion, coarsely minced
• 1 c. coarsely minced, fresh mushrooms
• 1/3 c. minced fresh parsley
• 1/4 c. finely minced sweet green pepper
• 1 tbsp. vegetable oil
• 2 cans (15 ounce. each) kidney beans, well liquid removed
• 1/2 c. tomato sauce
• 2 to 3 tbsp. minced canned green chilies, to taste
• 2 teaspoon chili pwdr
• 1/2 teaspoon grnd cumin (opt.)
• 1/8 teaspoon grnd celery seed
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 10 to 11 reg.-size taco or possibly tostado shells, broken into bite-size pcs
• 4 ounce. (1 c.) cheddar cheese
• 2 med.-size tomatoes, cored & coarsely minced
• 1 1/4 c. shredded iceberg lettuce
• 1/2 c. thinly sliced green onions with tops
• 1 clove garlic, chopped

Directions