| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Appetizers | 24 | Servings |
INGREDIENTS
| 1 | cn | (15 oz) Black beans; Drained and rinsed |
| 3/4 | c | Old El Paso Thick 'n Chuncky Salsa |
| 1/4 | c | Chopped fresh cilantro |
| 1 | pk | Old El Paso Mini Taco Shells; (24 shells) |
| 3 | oz | Goat Cheese; Crumbled |
INSTRUCTIONS
1. Heat oven to 350F. In medium bowl, combine beans, salsa, and cilantro; mix well. 2. Arrange taco shells in 13x9-inch pan. Spoon bean mixture into taco shells; top with cheese. 3. Bake at 350F for 12-15 minutes or until thoroughly heated. NOTES : KITCHEN TIP: To keep the taco shells upright during baking, spread a 1/2-inch layer of uncooked rice or dried beans in the bottom of the baking pan. Nestle the taco shells in the pan. Baked raw rice or beans cannot be prepared and eaten; discard them, or save the beans for use as pie weights. Recipe by: Pillsbury's Make It Easy Mexican Posted to recipelu-digest Volume 01 Number 569 by Rodeo46898 <Rodeo46898@aol.com> on Jan 20, 1998
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