Ingredients:

24 oz. Old El Paso salsa

12 Old El Paso taco shells

1 c. shredded Monterey Jack cheese

1 c. shredded Cheddar cheese

1/4 c. chopped onion

11 oz. white corn, drained

1 can (4.5 oz.) Old El Paso chopped green chiles

1 can (15 oz.) black beans, drained

2 t. ground cumin

1 T. steak sauce

1/2 to 1 c. 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

Instructions:

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.