Beef Taquito Casserole
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  • 1 bag (10 oz) frozen white rice (1 1/2 cups cooked rice)
  • 11 bag (12 oz) frozen whole kernel sweet corn
  • 11 can (15 oz) Progresso™ black beans, drained, rinsed
  • 11 package (1 oz) Old El Paso™ original taco seasoning mix
  • 11 can (10 oz) Old El Paso™ mild enchilada sauce
  • 12 cups finely shredded Mexican cheese blend (8 oz)
  • 11 box (20 oz) frozen taquitos (beef in corn tortillas)
  • 1 Chopped fresh cilantro, sliced green onions, chopped tomatoes, sour cream, if desired1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
  • 12 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.
  • 13 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.



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