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Phoebe Jackson
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.
Taco and Black Bean Skillet Dinner
- Prep Time 15 min
- Total 45 min
- Ingredients 16
- Servings 5
Ingredients
- 1 jar (24 oz) 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 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
Instructions
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Step1Spray 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.
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Step2In 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.
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Step3To 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
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories from Fat
- 320
% Daily Value*:
- Vitamin A
- 30%
- 30%
Exchanges:
Free
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