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

1. Preheat oven to very slow (275 degrees).

2. Saute onion, garlic, mushrooms, parsley and green pepper in oil in large skillet until soft, about 7 minutes.

3. Coarsely mash kidney beans with potato masher. Add beans to skillet, along with tomato sauce, green chilies, chili powder, cumin, celery seed, salt and pepper.

4. Spread half the taco shell pieces in bottom of shallow 1 1/2 quart casserole. Spoon bean mixture in even layer over taco pieces. Top with remaining taco shell pieces. Sprinkle with cheese.

5. Bake in preheated very slow oven (275 degrees) for 4 to 5 minutes or until cheese melts. Sprinkle tomatoes, lettuce and chopped green onions, if using, over cheese.