Taco and Black Bean Skillet Dinner

(8)
1 reviews.
  • 15 min prep time
  • 45 min total time
  • 16 ingredients
  • 5 servings

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

Directions

  1. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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