496 Tostadas
2 (4 ounce) cans refried beans
1 (8 ounce) jar salsa
2 ounces shredded Cheddar cheese
1/2 cup sliced green onions
1 (2 ounce) can sliced ripe olives
1 (6 ounce) can chopped green chile peppers with liquid
1 cup chopped green onions
1 green bell pepper, sliced
1 (8 ounce) package shredded Cheddar cheese
1 ( 2.5 ounce) can sliced ripe olives, drained
skewers
Preheat oven to 350 degrees f (175 degrees C). Spread 1/4 cup refried beans into a 9x13 inch baking dish. Arrange cheese and peppers in the bottom of a large bowl. Pour half of the refried beans into the middle of the center of the cream cheese and half of the cheese onto the bottom of the cream cheese. Roll creamed cheese circles using toothpicks. Place the beans in the baking dish and spread cream cheese over them. Sprinkle the bean-based cream cheese mixture over the creamed cheese and cream cheese mixture. Fold in green onions. Spread taco mixture on top of all except the green bell pepper slice (I use a large, round-edged knife or spoon).
Bake in preheated oven for 30 minutes, or until heated through and cheese is bubbly and lightly golden. Cool completely. Roll into taco shape and serve immediately.