3 (11.3-ounce) boxes frozen taco beef and cheese taquitos, El Monterey® Cruncheros
1 (103⁄4-ounce) can nacho cheese condensed soup, Campbell’s®
1 (103⁄4-ounce) can Cheddar cheese condensed soup, Campbell’s®
1 (10-ounce) can diced tomatoes and green chilies, RO-TEL®
1 (8-ounce) package shredded sharp Cheddar cheese
1 (8-ounce) container diced fresh tomatoes (about 11⁄2 cups)
1 (2.25-ounce) can sliced ripe black olives, rinsed and drained, Lindsay®
Garnish: chopped fresh cilantro
Preheat oven to 450°. Bake taquitos according to package directions. Reduce oven temperature to 400°. Spray an 11x7-inch baking dish with nonstick cooking spray.
In a medium bowl, stir together soups and tomatoes and green chiles; set aside.
In prepared baking dish, layer half of taquitos and half of soup mixture. Repeat layers once. Bake at 400° for 20 minutes; sprinkle cheese over top, and bake for 5 minutes longer, or until cheese melts. Remove from oven, and top with diced tomatoes and olives. Garnish with chopped cilantro, if desired.
TIP: Trim the stem ends of fresh herbs, and place in a tall glass filled with several inches of water. Cover loosely with a small plastic bag. Refrigerate for up to 5 days.