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Easy Taquito Casserole Recipe

Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

1½ cups cooked rice (you can use ready rice)
1 bag (12 oz) frozen corn
1 can (15 oz) black beans, drained and rinsed
1 package (1 oz) taco seasoning mix
1 can (10 oz) enchilada sauce
2 cups finely shredded Mexican cheese blend (8 oz)
1 box (20 oz) frozen taquitos
optional toppings: cilantro, jalapeno peppers, green onions, tomatoes, sour cream, pico, guac, black olives, salsa, etc.

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1: Heat oven to 375°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

2: In large bowl, stir cooked rice, frozen corn, beans, taco seasoning mix, enchilada sauce and 1 1/2 cups of the cheese until well blended. Transfer to baking dish.

3: Top mixture with taquitos. Bake for 35 minutes then top with remaining ½ cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Top with optional ingredients of your choice.

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Darlene’s Tips:  This is a good way to use up leftover rice!  If you dont’ have rice, you can just skip that ingredient. You can toss in any ingredients you like. You can use pinto beans instead of black beans or use a mix of both. You can also add some leftover cooked meat to the mix.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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