Taco Fiesta Bake
Uno, dos, tres - Viva! Add zest to any Cinco de Mayo party with this mouthwatering bake-and-take dish that adds a new twist to a favorite taco night menu.
Makes 5 servings
- 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
- 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.
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