Jefferson County Recipe of the Day: Taco and Black Bean Skillet Dinner

Here’s a delicious Mexican meal: Taco and Black Bean Skillet Dinner!


24 ounce jar of salsa
12 taco shells
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
1 small onion, chopped
11 ounce can white corn, drained
4.5 ounce can of chopped green chiles
19 ounce can black beans, drained
2 teaspoons cumin
1 tablespoon steak sauce
1/2 to 1 cup of sour cream

Fresh cilantro sprigs
Chopped fresh tomatoes
Sliced ripe olives
Jalapeno chiles


~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 over salsa. Spread 1 cup of the remaining salsa over shells. Sprinkle with 1/2 cup each of the Monterey jack cheese and cheddar cheese. Top with onion, corn, and green chiles.

~In small bowl, combine beans, cumin, and steak sauce; mix well. Spoon evenly over mixture in skillet. Top with remaining broken shells, monterey jack cheese, cheddar cheese, and salsa. Cover and cook over medium-low heat for 15 to 20 minutes.

Serve – Top with sour cream. Garnish with cilantro, tomatoes, olives, jalapeno chiles, and guacamole.

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