Taquitos Casserole Food

TAQUITO LASAGNA BAKE

Steps:

• Heat oven to 400ºF.
• Spread 2 Tbsp. enchilada sauce onto bottom of 9-inch square baking dish sprayed with cooking spray.
• Top with layers of taquitos, beans and remaining enchilada sauce; sprinkle with cheese.
• Bake 25 min. or until heated through. Sprinkle with cilantro.
• Serve topped with sour cream.

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.

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!

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.

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.

CHORIZO TAQUITOS

Steps:

• Heat a medium skillet over medium. Add oil, then stir in onion and garlic, and cook, stirring occasionally, until softened, about 4 minutes. Stir in jalapeño and cook until softened, about 2 minutes more.
• Crumble chorizo into the pan; sprinkle with chili powder, cumin and black pepper and stir to combine. Cook, stirring occasionally and breaking up chorizo into small chunks, until chorizo is cooked through, 4 to 5 minutes.
• Add eggs, pouring them gradually into the pan in a circular motion. Stir into chorizo mixture and cook until eggs are just set. Reduce the heat to the lowest setting to keep chorizo mixture warm while you heat the tortillas.
• Heat a separate pan (or a comal, if you have one) over medium. Add tortillas to the pan one by one, heating them through. (Flip each tortilla when it begins to puff up on each side, then remove when warmed.)
• Fill a tortilla with chorizo filling, then add cheese to taste and roll the taquito until it's shut. Repeat until you've used the remaining filling and tortillas. Serve with salsa, if you like.

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.

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).