1 (16 ounce) can refried beans
1 large tomato, seeded and diced
1 green bell pepper, diced
1 small onion, diced
1 cup shredded reduced-fat Cheddar cheese
1 (10 ounce) can refried beans with salsa
1 1/4 cups shredded Mexican cheese blend
1 (3 ounce) can sliced ripe olives, divided
2 (10 ounce) cans kidney beans, divided
4 (10 inch) flour tortillas, warmed
Preheat oven to 350 degrees F (175 degrees C).
Place beans in a 13-inch baking dish, and stir them into the beans. Sprinkle with tomato, green pepper, onion, cheese, olives, beans and kidney beans. Press the beans into the bottom of a 9x13 inch pan. Cover with aluminum foil or aluminum foil tape, and grease or brush with vegetable oil.
Bake in preheated oven for 35 to 40 minutes, or until heated through. Top with taco salad, and serve.
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