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4 corn tortillas
1/2 cup walnut, chopped
1/2 onions, chopped
1/4 cup fresh parsley, chopped
2 cups pinto beans, cooked
2 cups spaghetti sauce

Pour 1/2 cup of the spaghetti sauce in the bottom of the 9 inch pie dish. Dip corn tortillas in and immediately out of boiling water. Place a corn tortilla in the middle of the pie dish. Spread the toppings in order of spaghetti sauce, pinto beans, onions, walnut, and parsley. Continue in the same order for four layers. Cover. Bake at 350 degrees for 20 minutes. Serve with sliced tomato.

 

Chalupas

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