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
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
Preparation
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.
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.
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.
