| 1 | lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts |
| 1 | box (8.7 oz) Old El Paso® Soft Taco Bake® dinner kit |
| 1 | cup water |
| 1 | can (15 oz) Progresso® kidney beans, drained, rinsed |
| 1 | jar (16 oz) Old El Paso® Thick 'n Chunky salsa |
| 1 | cup shredded Monterey Jack cheese (4 oz) |
Serve with...
Rio Grande Melon Salad
Total Time:
10 min
| 1. | Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot. |
| 2. | In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top. |
| 3. | Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes. |
| Cover; bake 20 to 25 minutes. |
|
| Complement the dinner pie with mango and pineapple slices. |
Nutrition Information:
440 ( 170); 19g ( 8g, 1 1/2g); 65mg; 1470mg; 40g ( 4g, 4g); 25g 15%; 0%; 25%; 20% 2 ; 1/2 ; 0 ; 3 ; 1/2 2 1/2