Taquito Casserole

Vickie Parks


I got the idea for this recipe is from Trader Joe's, but made several changes to suit our taste preferences. I've prepared it a few times now, and it a has become a family favorite that I'm quite frequently requested to make again. I usually serve it with Mexican rice and a few slices of avocado on the side. But you can also serve it with plain white rice (and use some of the melted topping to flavor the rice a bit).

It's great with a dollop of sour cream or guacamole on top, too.


★★★★★ 2 votes

4 to 5
5 Min
30 Min


  • 20 frozen
    chicken taquitos (beef or black bean taquitos work well, too)
  • 15-oz can(s)
    diced tomatoes with chilies, undrained
  • 2 (7-oz) can(s)
    fire-roasted diced green chilies
  • 1 1/2 cups
    shredded cheddar cheese
  • 3.8-oz can
    sliced black olives, drained
  • 3
    green onions (green and white parts), sliced
  • 1/2 cup
    mexican blend cheese
  • ·
    sour cream or guacamole, to serve (optional)

How to Make Taquito Casserole


  1. Preheat oven to 425°F.
  2. Spray an 8x12-inch baking dish with nonstick cooking spray. Place frozen taquitos in a single layer in the baking dish. Pour diced tomatoes and green chilies evenly over the taquitos. Top with cheddar cheese. Sprinkle the green onions and black olives over the cheddar layer.
  3. Bake in oven for 25 to 30 minutes or until internal temperature reaches 165°F.
  4. Remove baking dish from oven, and sprinkle the Mexican cheese blend on top, and let sit for 2 to 3 minutes before serving.

    Top each serving with a dollop of sour cream or guacamole, if desired.

Printable Recipe Card

About Taquito Casserole

Course/Dish: Casseroles
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Quick & Easy

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