Layered Mini Taco Bake

by Mary C.

1 (16 oz.) can refried beans
1 cup salsa con queso
1 (20 oz.) box José Olé® Beef and Cheese Mini Tacos
3 cups cooked rice mixed with
2 cups salsa

Topping:
1 cup salsa
1/2 cup sliced black olives
1/2 cup shredded Mexican 3 cheese blend

Preheat oven to 400°F.
Spray 9x13" pan. Spread refried beans on bottom of pan. Spread salsa con queso over refried beans. Spread rice mixture over salsa con queso. Line around sides of pan with 10 Mini Tacos facing up. Layer remaining Mini Tacos over rice mixture. Bake 20 minutes or until rice/salsa mixture begins to bubble. Remove from oven and pour 1 cup of salsa over tacos, then cheese and black olives. Bake an additional 10 minutes or until cheese is melted.

Serves 6-8