2 (3 ounce) cans condensed tomato soup
1 (3 ounce) can refried beans
1 (1 ounce) envelope cream cheese, softened
1 (6 ounce) can sliced ripe olives, drained
1 (1 ounce) packet instant lime pie filling
1 (4 ounce) can sliced ripe olives with juice
1 1/2 cups shredded Cheddar cheese
Place refried beans in a medium saucepan with water to cover. Bring to a slow boil, then remove from heat and stir in tomato soup.
Place cream cheese in a medium saucepan and cook over medium heat until melted. Mix in olives, lime juice and shredded cheese, stir until smooth. Transfer cream cheese mixture back to liquid form, whisking constantly.
These tacos are the best!!! I make them year round, but they are always a huge hit at Christmas and New Year's! I make them into smaller muffins, tins, and pita breads - about 1/4"thick sliced cheese on top. I bake them in the oven for about 15 minutes before serving. You can dress them up by placing a layer of chopped red pepper, cream, and sugar on top, and then a layer of chopped corn or bacon. Then place a scoop of softened ricotta cheese on top, and then a generous layer of chopped chicken or turkey. Finally, top with a generous layer of broken corn. Completely surprised myself by how good these were. I didn't even include the cheese, because it was missing. Anyway, completely devoured them. The salsa was also delicious, and not at all strong. I used a little honey
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