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    Taco Fiesta Bake


    Source of Recipe


    American Dairy Association / Old El Paso�

    List of Ingredients




    1 jar (24 ounces) Old El Paso salsa

    1 package (12 count) Old El Paso taco shells

    1 cup shredded Monterey Jack cheese (4 ounces)

    1 cup shredded Cheddar cheese (4 ounces)

    1/4 cup chopped onion

    1 can (11 ounces) white corn, drained

    1 can (4.5 ounces) Old El Paso chopped green chiles

    1 can (15 ounces) black beans, drained

    2 teaspoons ground cumin

    1 tablespoon steak sauce

    1/2 to 1 cup sour cream

    Fresh cilantro sprigs, if desired

    Chopped fresh tomatoes, if desired

    Sliced ripe olives, if desired

    Chopped jalape�o chiles, if desired

    Guacamole, if desired

    Recipe



    Heat oven to 350�F. Spray 3-quart casserole or 9x13x2-inch baking dish with cooking spray. Spread 1 cup salsa in casserole. Break each taco shell into 4 to 6 pieces. Arrange half the broken shells over salsa. Spread 1 cup of remaining salsa over shells. Sprinkle with 1/2 cup each Monterey Jack and Cheddar cheeses. Top with onion, corn and green chiles.

    Stir together beans, cumin and steak sauce; spoon evenly over mixture in casserole. Top with remaining broken shells, Monterey Jack and Cheddar cheeses and salsa.

    Cover; bake 20 minutes. Uncover; bake about 10 minutes longer or until bubbly and cheese is melted. Top with 1/2 cup sour cream; garnish with remaining ingredients. If desired, serve with remaining 1/2 cup sour cream.

    SERVES 5

 

 

 

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