Beef Taquito Casserole

Name: Beef Taquito Casserole
Prep time: 10 min
Total time: 50 min
Ingredients: 1 bag (10 oz) frozen white rice (1 1/2 cups cooked rice); 1 bag (12 oz) frozen whole kernel sweet corn; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 1 can (10 oz) Old El Paso™ mild enchilada sauce; 2 cups finely shredded Mexican cheese blend (8 oz); 1 box (20 oz) frozen taquitos (beef in corn tortillas); Chopped fresh cilantro, sliced green onions, chopped tomatoes, sour cream, if desired

4.5

(60)

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Prep Time: 10 minutes

Total: 50 minutes

Servings: 8

Author : Pillsbury Kitchens

beef taquito casserole

Ingredients

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1 bag (10 oz) frozen white rice (1 1/2 cups cooked rice)1 bag (12 oz) frozen whole kernel sweet corn1 can (15 oz) Progresso™ black beans, drained, rinsed1 package (1 oz) Old El Paso™ original taco seasoning mix1 can (10 oz) Old El Paso™ mild enchilada sauce2 cups finely shredded Mexican cheese blend (8 oz)1 box (20 oz) frozen taquitos (beef in corn tortillas)Chopped fresh cilantro, sliced green onions, chopped tomatoes, sour cream, if desired

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Instructions

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Step 1

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.

Step 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.

Step 3

Top mixture with taquitos. Bake for 35 minutes, top with remaining ½ cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Serve with remaining ingredients.