CasserOlé

by Joan G.

2 packages frozen José Olé® Mini Chimichangas
3 eggs (beaten)
1 (8 oz.) jar salsa
4 cups cooked rice
1 (15 oz.) can black beans, drained
1 (8 oz.) package shredded cheddar cheese
1 (15.5 oz.) can chili beans in sauce, undrained
1 (8 oz.) package shredded Monterey Jack cheese

Heat oven to 350°F.
Grease a 9x13" baking dish.
In a large bowl, beat the 3 eggs with a whisk.
Add the 8 oz. jar of salsa.
Add the 4 cups cooked rice.
Add the drained black beans.
Add the 8 oz. package of shredded cheddar cheese.
Mix and spread into a greased 9x13" baking dish.
Line up the 2 packages José Olé® Mini Chimichangas on top of the rice mixture.
Top with the chili beans in sauce.
Sprinkle the Monterey Jack cheese over beans.
Cover with aluminum foil and bake at 350° for 45 minutes.
Cut into 8 squares and serve warm.

Makes 8 servings