Beef And Black Bean Taco Cups Recipe

Ingredients

3

                        cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet or 3 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

3/4

lb lean (at least 80%) ground beef

2

tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)

1

can (15 oz) Progresso™ black beans, drained, rinsed

1 1/4

cups shredded Mexican cheese blend (5 oz)

1 1/2

cups shredded iceberg lettuce

1

cup sour cream

1

cup Old El Paso™ Thick ’n Chunky salsa (from 16-oz jar)

Preparation

Heat oven to 375°F. If using dough sheets: Unroll dough; press each sheet into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 3 large rectangles; press each into 12x8-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (4-inch) squares. Gently press squares into 18 ungreased regular-size muffin cups.

In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. In medium bowl, mix beef, taco seasoning and beans. Divide evenly among dough cups. Sprinkle with cheese blend.

Bake 18 to 22 minutes or until edges are golden brown. Cool 5 minutes. Run knife around edge of muffin cups to loosen. Remove from pan. Top with lettuce, sour cream and salsa. Serve warm.