Easy Taquito Casserole
Transform your weeknight dinner routine with this irresistible Easy Taquito Casserole—an effortless comfort food dish packed with bold, crowd-pleasing flavors! This casserole layers crispy frozen taquitos (choose chicken, beef, or vegetarian) with zesty red enchilada sauce, hearty black beans, sweet corn, and a luscious blend of melted cheddar and Monterey Jack cheeses. It all comes together in just 35 minutes, making it the perfect quick-and-easy meal for busy families or casual gatherings. Customize each serving with optional toppings like creamy sour cream, diced avocado, fresh cilantro, and green onions for a vibrant, restaurant-quality finish. Pair it with a side of Mexican rice or a fresh salad for a complete, satisfying meal that everyone will love. Whether you're feeding a crowd or meal-prepping leftovers, this baked casserole delivers flavor and convenience in every bite!
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Recipe Information
Ingredients
- 18 pieces Frozen taquitos (chicken, beef, or vegetarian)
- 2 cups Red enchilada sauce
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Canned black beans, drained and rinsed
- 1 cup Canned corn, drained
- 0.5 cup Sour cream (optional, for serving)
- 1 piece Diced avocado (optional, for serving)
- 0.25 cup Sliced green onions (optional, for garnish)
- 0.25 cup Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.
Arrange the frozen taquitos in a single layer in the prepared baking dish, ensuring they are packed snugly but not overlapping.
Pour the enchilada sauce evenly over the taquitos, ensuring all are covered to prevent them from drying out during baking.
Sprinkle the black beans and corn evenly over the sauced taquitos to add depth and texture to the casserole.
Top the casserole with the shredded cheddar cheese and Monterey Jack cheese, making sure the entire surface is covered with an even layer of cheese.
Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted, bubbling, and lightly golden around the edges.
Remove the casserole from the oven and allow it to cool for 5 minutes before serving.
Top with sour cream, diced avocado, sliced green onions, and chopped cilantro, if desired, for added flavor and presentation.
Serve warm and enjoy! This casserole pairs well with a simple side salad or a scoop of Mexican rice.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.0 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 349 mg | 27% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
