Taco Black Bean Skillet
From Semigourmet53 8 years agoIngredients
- 1 (24 oz.) jar Old El Paso Thick ‘n chunky salsa or Picante Sauce shopping list
- ½ bag corn tortilla chips, or taco shells shopping list
- 1 cup shredded Monterey Jack cheese, or more if you like shopping list
- 1 cup shredded cheddar cheese, or more if you like shopping list
- 1 small onion, minced (1/4 cup) shopping list
- 1 (11 oz.) can White (shoepeg) corn, drained shopping list
- 1 (4.5 oz.) can chopped green chilies shopping list
- 1 (19 oz.) can black beans rinsed and drained shopping list
- 2 teaspoons cumin shopping list
- 1 tablespoon steak sauce shopping list
- Garnish with: sour cream, chopped fresh tomatoes, sliced ripe olives, sliced jalapenos, guacamole, shredded cheese, or crushed tortilla chips. shopping list
How to make it
- 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, or tortilla chips over salsa. Spread 1 cup of remaining salsa over shells, or chips. Sprinkle with ½ cup each of the Monterey Jack cheese and the Cheddar cheese. Top with onion, corn and green chilies.
- 2. In small bowl, combine beans, cumin and steak sauce; mix well. Spoon evenly over mixture in skillet. Top with remaining broken shells, or chips. 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 sour cream; garnish with cilantro, tomatoes, olives, jalapenos, guacamole, shredded cheese or crushed tortilla chips.
- Notes This is amazingly tasty and no one realizes that there is no meat in it. If you don’t like it too spicy then use mild picante sauce. I also use a bit extra cheese.
People Who Like This Dish 5
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