A taquito is like the best of both worlds when it comes to burritos and tacos; a small, crispy-fried wrapped tortilla filled with savory beef and cheese. Mmm, sounds good already. The Taquito Casserole seeks to make the most of them by making what could be an idle snack into a full-fledged meal! Now the taquitos sit upon a fluffy bed of Mexican-style rice infused with classic seasonings, rich enchilada sauce, and hearty beans. Then to make the cheesiness more complete, it’s topped with even more cheese before taking a ride in the oven. The Taquito Casserole isn’t the only way to enjoy taquitos. It’s just the best way!
Ingredients
- 2 cups rice, cooked
- 1 1/2 cups frozen corn
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can mild red enchilada sauce
- 1 (1-ounce) mild taco seasoning
- 2 cups cheese, of your choice, shredded and divided
- 1 (20-ounce) box frozen beef and cheese taquitos
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Spray a 9×13-inch baking dish with cooking spray.
Step 3 –In a large mixing bowl, combine the rice, the frozen corn, the black beans, the enchilada sauce, the taco seasoning, and 1 cup of the cheese, stirring everything together until combined.
Step 4 –Evenly spread the mixture into the prepared baking dish.
Step 5 –Layer 20 of the frozen beef taquitos over the rice mixture in the pan. Depending on the box of taquitos, you may have 1 extra.
Step 6 –Cook until the taquitos are crispy and golden brown, about 30-35 minutes.
Step 7 –Sprinkle the remaining cheese over the taquitos and bake until the cheese is just melted, about 2-3 minutes.
Step 8 –Serve.
