Steak Taquitos with Chipotle Sauce

by David M.

1 (20 oz.) box José Olé® Shredded Steak Taquitos
1 1/2 cups shredded 3-cheese Mexican blend divided
1 (14.5 oz.) can black beans
1/4 cup sliced green onion
1/4 cup diced red onion
1 (2.25 oz.) can sliced black olives, drained

Sauce:
In a blender, add 1/2 cup of mayonnaise
2 chipotle peppers in adobo sauce
1/2 cup plain yogurt
1 clove garlic
Salt and pepper to taste.
Blend until smooth, cover and refrigerate.

Preheat oven to 370°F.

Pour 1/3 of chipotle sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the José Olé® Taquitos over the sauce; evenly spread black beans over Taquitos, layer 1/3 more of the sauce, 1/2 of the green onions and 1/2 of the red onions and 1/2 of the shredded cheese. Top with the remaining Taquitos and sauce. Bake covered for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining onions, add olives and top with cheese.

Serve with sour cream and diced jalapeños on the side.

Makes 4 to 6 servings