2
tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
1
can (15 oz) Progresso™ black beans, drained, rinsed
1 1/4
cups shredded Mexican cheese blend (5 oz)
1 1/2
cups shredded iceberg lettuce
1
cup sour cream
1
cup thick & chunky salsa
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Steps
1
Heat oven to 375°F. If using dough sheets: Unroll dough; press each sheet into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 3 large rectangles; press each into 12x8-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (4-inch) squares. Gently press squares into 18 ungreased regular-size muffin cups.
2
In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. In medium bowl, mix beef, taco seasoning and beans. Divide evenly among dough cups. Sprinkle with cheese blend.
3
Bake 18 to 22 minutes or until edges are golden brown. Cool 5 minutes. Run knife around edge of muffin cups to loosen. Remove from pan. Top with lettuce, sour cream and salsa. Serve warm.
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Mix up the seasoned beef, black beans and cheese blend and use it as a taco filling.
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Nutrition Facts
Serving Size:1 Serving
Calories
257
Total Fat
14g
0%
Saturated Fat
7g
0%
Sodium
561mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
1g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1/2 Lean Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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