Taquito Casserole By Sandra Lee Food

TAQUITO CASSEROLE

Steps:

• Preheat oven to 375.
• Layer baking dish with your favorite frozen taquitos (beef or chicken).
• In a large mixing bowl, combine soups, sour cream and Rotel (tomatoes and green chilis). Pour over taquitos.
• Top with shredded cheese.
• Bake for 35 minutes or until heated through.
• Enjoy!

EASY TAQUITO CASSEROLE

Steps:

• Lightly grease a 9 x 13 oven-proof dish with cooking spray or vegetable oil.
• Pour a box of frozen taquitoes into the dish.
• Sprinkle chopped onion and can of chopped green chilies over taquitoes.
• Pour 2 cans of red Enchilada sauce over taquitoes.
• Sprinkle chili powder over all.
• Top with as much shredded cheese as you like.
• Bake at 400 degrees F for 20-25 minutes-- until heated thoroughly.
• Serve with a black or refried beans and a green salad.
• Enjoy!

TAQUITOS CASSEROLE

Steps:

• Preheat oven 450 degrees.
• Bake taquitos according to package directions.
• Reduce heat to 400 degrees; spray 11x7-inch baking dish with nonstick cooking spray.
• In a medium bowl, combine soups and tomatoes with green chilies; set aside.
• In prepared baking dish, layer half of the taquitos and half of the soup mixture; repeat layers once.
• Bake at 400 degrees for 20 minutes; sprinkle with cheese and bake for 5 minutes longer or until cheese melts.
• Remove from oven, and top with diced tomatoes and olives.
• Garnish with chopped cilantro (optional).

TORTILLA CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Place tortillas in a pie plate with 1 cup broth. Turn once in awhile to ensure all tortillas are soaked, set aside.
• Place a large nonstick skillet over medium-high heat and add olive oil. Saute onions, peppers, garlic and mushrooms for 5 minutes until slightly browned. Add turkey and cook until turkey is cooked through, about 7 to 9 minutes. Add remaining 1/4 cup chicken stock and remaining ingredients, except cheese and tortilla chips. Stir thoroughly and bring to a boil. Reduce heat and simmer for 5 minutes.
• Place 4 soaked tortillas in the bottom of prepared baking dish, tearing to fit. Layer half of turkey mixture and half of cheese. Repeat layers. Top with crushed tortilla chips. Place in oven and bake for 30 minutes.

CHORIZO TAQUITOS

Steps:

• Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until browned, about 6 minutes. Drain 1/4 cup of oil from cooked sausage. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet. Place 1 tortilla on a clean work surface. Spoon 1/4 cup of the sausage mixture down the center of tortilla. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat 5 times. Bake until filling is hot and tortilla is crisp and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.

(WEB EXCLUSIVE) ROUND 2 RECIPE: FARMHOUSE HASH TAQUITOS

Steps:

• Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray and set aside.
• In a medium bowl combined leftover hash, chili seasoning and 1/2 cup of cheese, mix until well blended. Wrap tortillas in a damp towel and heat in the microwave on high for 30 seconds. Place 2 tablespoon of the hash and cheese mixture on the lower third of a corn tortilla. Roll the tortilla and place seam side down onto the prepared baking sheet. Top with remaining cheese and bake in oven for 15 to 20 minutes until crispy.
• Heat the oil in a large skillet over medium heat. Add onions, carrots, celery, potatoes, sausage, paprika, garlic, red pepper flakes, and salt and pepper, to taste. Saute stirring frequently, until the potatoes and carrots are tender, and the sausage is cooked through, about 12 minutes.
• Bring a medium pot of water to a simmer over low heat and add the vinegar. Crack an egg into a small bowl and carefully slide it into the simmering water. Quickly repeat with remaining eggs. Using a slotted spoon, carefully corral the white of each egg around its yolk. Poach the eggs until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
• Divide the hash among 4 serving plates and top the hash with a poached egg. Season with salt and pepper, to taste, and serve.

CHICKEN NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
• Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
• In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
• In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
• Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.
• Prepare the pie crust according to the package directions. Divide it into 4 equal portions, cover with plastic wrap and refrigerate Preheat the oven to 350 degrees F.
• Put the chicken breast in a medium pot and cover with 5 cups of water.
• Bring to a boil over medium heat and add salt, to taste. (Reserve the legs and thighs for another use.)
• Simmer until the chicken is completely cooked through, skimming any fat that rises to the surface, about 20 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.
• In a medium pot heat the canola oil over medium heat. Add the onions, celery, carrots, salt and pepper, to taste, and cook until the onions are translucent, about 5 minutes. Stir in the flour, poultry seasoning, and thyme and cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 1/2 cups of chicken broth, whisking to remove any lumps. Add the chicken and peas, bring to a boil, then remove from the heat. (Reserve 2 cups for another use.)
• Divide the remaining mixture between 4 (14-ounce) ramekins. (Alternately, the pot pie can be made in 1 (9-inch) pie pan.)
• Roll out the 4 pieces of pie dough to 1/4-inch thick rounds. Brush the edges of the ramekins with milk. Cover each ramekin with a piece of dough and press around the edges to seal. Cut a steam vent in the top of each piece of dough and brush with milk. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

TAQUITO CASSEROLE

Steps:

• Layer taquitos in a single layer in a 9x13 greased casserole dish. Mix salsa verde, Rotel and cream of mushroom. Pour over taquitos. Cover with cheese. Bake at 350* until taquitos are cooked through and hot.

BEEF TAQUITOS

Steps:

• Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
• Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
• Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

TAQUITO CASSEROLE EASY!

Steps:

• In a bowl, mix half the can of chili and half the can of enchilada sauce together until texture becomes even. Spread over the bottom of a large casserole dish.
• Line frozen taquitos side by side over mixture. Cover in remaining chili/enchilada mixture. Cover generously with cheese and spread black olives over top.
• Cook at 350°F for 30 minutes.

TAQUITO CASSEROLE

Steps:

• 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.