BLACK BEAN, RICE AND QUESO MINI TACOS

Black Bean, Rice and Queso Mini Tacos image

Kids will love these filled mini tacos, which are packed with cilantro-lime rice, black beans, cheese and drizzled with Old El Paso™ Creamy Queso sauce. Easy to assemble and great for on-the-go, busy families.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

1/2 cup uncooked regular long-grain white rice
1 cup water
1 tablespoon butter
1 tablespoon lime juice
1/4 cup chopped fresh cilantro
1 package (12 count) Old El Paso™ Mini Soft Tortilla Bowls
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
1 cup Old El Paso™ ™ Shredded Mexican Style 4 Cheese Blend
1/2 cup pico de gallo
1/3 cup Old El Paso™ Creamy Queso sauce

Steps:

In 1 to 1 1/2-quart saucepan, heat white rice and water to boiling; reduce heat. Cover and simmer 8 to 10 minutes or until all water is absorbed. Remove from heat; let stand covered 5 minutes. Fluff with fork; stir in butter, lime juice and cilantro. Cover and set aside.
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) baking dish, place tortilla bowls.
In medium bowl, mix beans and green chiles. Divide rice mixture evenly among tortilla bowls; top each with 2 teaspoons of the cheese. Divide bean mixture evenly among tortilla bowls; top each with remaining cheese.
Bake 10 to 12 minutes or until hot and cheese is melted. Top with pico de gallo and sauce.

Nutrition Facts : Calories 330, Carbohydrate 44 g, Cholesterol 25 mg, Fat 1/2, Fiber 5 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 2 g, TransFat 0 g