How to make it

  • 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.
  • 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.
  • 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.

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