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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Servings 5

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( 8 ) Ratings

8 Ratings

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Member Reviews ( 1 )

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Bake-Off® Contest 37, 1996

Phoebe Jackson

Harleysville, Pennsylvania

ingredients 16
Prep Time 15 min
Total Time 45 min

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

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Directions

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.