Layered Mini Taco Bake Recipe

It’s Cinco de Mayo time, friends! To me, that means spending time with family, enjoy the gorgeous Spring weather (hopefully!), and eating DELICIOUS food, of course!

Mini Taco Casserole

Layered Mini Taco Bake

Yield: 6-8


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

1 cup salsa
1 cup sour cream
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 add cheese and black olives.
Bake an additional 10 minutes or until cheese is melted.
Remove from oven and cool for 10 minutes before serving.
Mix salsa with sour cream and add a dollop to each serving when plated.

Adapted from José Olé.

Layered Mini Taco Bake