taquito casserole
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.
prep time
5 Min
cook time
30 Min
method
Bake
yield
4 to 5
Ingredients
- 20 frozen - chicken taquitos (beef or black bean taquitos work well, too)
- 15-oz cans diced tomatoes with chilies, undrained
- 2 (7-oz) cans 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
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Step 1Preheat oven to 425°F.
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Step 2Spray 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.
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Step 3Bake in oven for 25 to 30 minutes or until internal temperature reaches 165°F.
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Step 4Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Tag:
#Quick & Easy
Ingredient:
Chicken
Method:
Bake
Category:
Casseroles
Diet:
Low Carb
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