Description
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.

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

Preparation
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.

Nutrition
no information available

Serves
Makes 5 servings.

Variations
no information available