|For taco sauce|
|Canned green chilies in brine||4 Ounce (1 Can)|
|Lemon juice||1 Tablespoon (Juice Of 1/2 Lemon)|
|Canned refried beans||16 Ounce (1 Can)|
|Cheddar cheese||3⁄4 Cup (12 tbs), grated|
|Iceberg||1 , shredded|
Pre-heat the oven to 325°F.
To make the sauce - finely chop the onions, drain and finely chop the chilies.
Peel and chop the tomatoes, then mix the onions, chilies and tomatoes with the lemon juice in a mixing bowl.
Heat the oil in a pan, add the beans and cook gently for 4—5 minutes, then mash roughly with a fork.
Place the taco shells in the oven until they are warm - approximately 3 minutes.
Spoon the beans into the hot taco shells.
Top with the lettuce, grated cheese, and a spoonful of sauce.