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Taco and Black Bean Skillet Dinner

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Taco and Black Bean Skillet Dinner
  • Prep 15 min
  • Total 45 min
  • Ingredients 16
  • Servings 5
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Old El Paso® products and Progresso® black beans feature in this flavorful taco skillet dinner – a delicious Mexican meal.
Updated May 26, 2022
Bake-Off® Contest 37, 1996
Bake-Off® Contest 37, 1996
Phoebe Jackson
Harleysville, Pennsylvania

Ingredients

  • 1 jar (24 oz) Old El Paso™ salsa or picante
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 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) 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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories from Fat
320
% Daily Value*:
Vitamin A
30%
30%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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