Recipe Background
Taquito casserole layers flavors like a marathoner layering miles.
The first time I made this taquito casserole was during a weekend of enduring yet endearing chaos. Just after finishing my first marathon, a group of friends came over to celebrate my achievement, and I wanted to prepare something comforting yet delightful. While rummaging through my pantry, I noticed a can of black beans and a box of frozen taquitos sitting next to each other, as if whispering a culinary conspiracy. I thought, why not? Let’s put a post-run spin on a classic that doesn't require hours on my sore feet.
With the oven preheating, I envisioned hearty layers that would please every palate. As I stirred the cooked rice and frozen corn with taco seasoning and enchilada sauce, the aromas recharged my tired muscles. I knew the key was to let the flavors mingle happily under a blanket of cheese. I used a mélange of cheddar and mozzarella for that extra gooey factor. Layering the taquitos was reminiscent of building miles, one step at a time, until all twenty were lined up like an army of flavor warriors.
The final sprinkling of cheese became an impromptu halftime show, melting just enough to seal in all the goodness without overstaying its welcome in the oven. My friends arrived, bringing their post-race stories and hunger. The taquito casserole quickly became the star of our afternoon, earning Olympian cheers with every crispy, cheesy bite. Tip: ensure the black beans are well-drained to keep the casserole robust and redefine that finish line with joy.
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
- Preheat the oven to 375 degrees F.
- Spray a 9x13-inch baking dish with cooking spray.
- 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.
- Evenly spread the mixture into the prepared baking dish.
- 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.
- Cook until the taquitos are crispy and golden brown, about 30-35 minutes.
- Sprinkle the remaining cheese over the taquitos and bake until the cheese is just melted, about 2-3 minutes.
- Serve.
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