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Bake-Off® Contest 37, 1996
Harleysville, Pennsylvania

Taco and Black Bean Skillet Dinner

Old El Paso® products and Progresso® black beans feature in this flavorful taco skillet dinner – a delicious Mexican meal.

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  • prep time 15 min
  • total time 45 min
  • ingredients 16
  • servings 5
 

Ingredients

1
jar (24 oz) Old El Paso® salsa or picante
1
pkg (4.6 oz) Old El Paso® taco shells (12 shells)
1
cup shredded Monterey Jack cheese (4 oz)
1
cup shredded Cheddar cheese (4 oz)
1
small onion, chopped (1/4 cup)
1
can (11 oz) Green Giant® SteamCrisp® white shoepeg corn, drained
1
can (4.5 oz) Old El Paso® chopped green chiles
1
can (19 oz) Progresso® black beans, drained
2
teaspoons cumin
1
tablespoon steak sauce

Garnish

1/2
to 1 cup sour cream
Fresh cilantro sprigs
Chopped fresh tomatoes, if desired
Sliced ripe olives, if desired
Chopped jalapeño chiles, if desired
Guacamole, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Spray deep 10-inch skillet with nonstick cooking spray. Spread 1 cup of the salsa over bottom of sprayed skillet. Break each taco shell into 4 to 6 pieces. Arrange half of the broken shells over salsa. Spread 1 cup of the remaining salsa over shells. Sprinkle with 1/2 cup each of the Monterey Jack cheese and Cheddar cheese. Top with onion, corn and green chiles.
  • 2 In small bowl, combine beans, cumin and steak sauce; mix well. Spoon evenly over mixture in skillet. Top with remaining broken shells, Monterey Jack cheese and Cheddar cheese and salsa. Cover; cook over medium-low heat for 15 to 20 minutes or until mixture is bubbly and cheese is melted.
  • 3 To serve, top with 1/2 cup of the sour cream; garnish with cilantro, tomatoes, olives, jalapeno chiles and guacamole. If desired, serve with remaining 1/2 cup sour cream.
  • 1 Spray deep 10-inch skillet with nonstick cooking spray. Spread 1 cup of the salsa over bottom of sprayed skillet. Break each taco shell into 4 to 6 pieces. Arrange half of the broken shells over salsa. Spread 1 cup of the remaining salsa over shells. Sprinkle with 1/2 cup each of the Monterey Jack cheese and Cheddar cheese. Top with onion, corn and green chiles.
  • 2 In small bowl, combine beans, cumin and steak sauce; mix well. Spoon evenly over mixture in skillet. Top with remaining broken shells, Monterey Jack cheese and Cheddar cheese and salsa. Cover; cook over medium-low heat for 15 to 20 minutes or until mixture is bubbly and cheese is melted.
  • 3 To serve, top with 1/2 cup of the sour cream; garnish with cilantro, tomatoes, olives, jalapeno chiles and guacamole. If desired, serve with remaining 1/2 cup sour cream.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
640
(
Calories from Fat
320),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
18g,
18%
),
Cholesterol
65mg
65%;
Sodium
1910mg
1910%;
Total Carbohydrate
57g
57%
(Dietary Fiber
8g
8%
  Sugars
12g
12%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
40%;
Calcium
50%;
Iron
15%;
Exchanges:
4 Starch; 1 High-Fat Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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