1 (18 ounce) package dried pinto beans
1/4 cup olive oil
2 pounds ground black beef
1 (8 ounce) can refried beans
1 (8 ounce) can Mexican-style diced tomatoes
1 (6 ounce) can sliced onions
1/2 cup chopped green olives
1 green bell pepper
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, heat oil over medium heat. Add black beef; brown only about 5 minutes on each side. Remove from skillet and set aside.
Heat olive oil in a large skillet over medium heat. Add refried beans and cook about 3 to 5 minutes, stirring frequently.
Add Mexican-style diced tomatoes and onions to any beans, beans and vegetables; saute until warmed through but not browned. Remove from heat and stir into tomato mixture. Sprinkle Mexican-style diced green olives and green pepper over casserole mixture. Mix Cheddar cheese, cheese, tomatoes and onions into casserole.
Bake for 45 minutes in the preheated oven. Top with taco sauce and cilantro.