Layered Mini Taco Bake Casserole Recipe
For this Mexican recipe, I’m layering mini tacos into the casserole of your dreams! It makes enough to feed a family of four.
It’s Cinco de Mayo time, friends! To me, that means spending time with family, enjoying the gorgeous Spring weather (hopefully!), and eating DELICIOUS food, of course!
For this Mexican recipe, I’m layering mini tacos into the casserole of your dreams! It makes a ton, so it’s easy enough to feed a family of four.
This recipe includes:
- 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
and topped with:
- 1 cup salsa
- 1 cup sour cream
- 1/2 cup sliced black olives
- 1/2 cup shredded Mexican 3 cheese blend
Get the full recipe below!
Layered Mini Taco Bake Casserole Recipe
For this Mexican recipe, I'm layering mini tacos into the casserole of your dreams! It makes enough to feed a family of four.
Ingredients
- TACO BAKE
- 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 cup sour cream
- 1/2 cup sliced black olives
- 1/2 cup shredded Mexican 3 cheese blend
Instructions
- 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.
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