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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 jalapeño 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