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José Olé® Taquito-Enchilada Bake


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Rate this recipe 4.1/5 (220 Votes)
José Olé® Taquito-Enchilada Bake 1 Picture


  • 1 (20-oz.) can red enchilada sauce
  • 1 (20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed
  • 1 1/2 cups shredded 3-cheese Mexican blend, divided
  • 1 (16-oz.) can refried beans, heated
  • 1/3 cup each: sliced green onions and diced red onions (combined)
  • 1 (2.25-oz.) can sliced black olives, drained (optional)
  • Sour Cream (optional)


Adapted from


Step 1

Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the José Olé® Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired. Makes 4 to 6 servings.

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