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❤️ Why you'll love it
- Effortless prep is a much-needed break on busy nights
- Turns a simple snack into a delicious dinner the whole family will love
- A standalone dish—it only needs sides if you want 'em
Taquito casserole is sometimes nicknamed "lazy enchiladas" because it packs so much flavor into a super easy dinner recipe. When you're craving Tex-Mex-inspired food, grab that box of crispy taquitos from your freezer and prepare to enjoy!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Line casserole dish with taquitos.
- Cover with sauce.
- Add the chiles, onions, bell peppers, and olives. Bake.
- Remove from oven, add cheese, and bake for a few more minutes.
🥫 Storage
A family favorite like taquito casserole doesn't usually leave many leftovers. However, if you have extra, the dish reheats pretty well.
Store any extras right in the casserole dish, covered well with plastic wrap. You can also spoon the taquitos into an airtight container to save room in the fridge.
Refrigerate the leftovers for three to four days, warming them in the microwave until hot again. Cover the plate or bowl with a paper towel, because the enchilada sauce will splatter!
I don't recommend freezing leftovers, since the taquitos were frozen once already (Freezing food more than once tends to make it dry and yucky). However, according to the USDA it is safe to refreeze cooked food as long as it didn't sit at room temperature more than an hour or two.
📖 Variations
- Don't like beef taquitos? Simply use chicken taquitos instead!
- If you prefer a vegetarian meal, you can use bean and cheese taquitos.
- Spread some refried beans or black beans on the bottom of the baking dish (before adding the taquitos) to make the meal stretch!
- Feel free to use your favorite kind of enchilada sauce. This homemade red enchilada sauce is worth the extra few steps, but you could use a store-bought red or green variety, as well.
- Don't like it spicy? Use a mild enchilada sauce.
- On the other hand, amp up the heat by stirring in some jalapenos along with the green chilies. You can also add your favorite hot sauce to taste.
- Stir in some whole-kernel sweet corn if you have a jar or frozen bag waiting to be used up.
- Out of Pepper Jack? Monterey Jack, cheddar cheese, or a Mexican cheese blend will taste great in its place. Or, you can get a little fancy with some crumbly Mexican queso fresco! Yum!
💭 Things to know
Expert Tip: Go ahead and use frozen taquitos straight from the freezer. This casserole is actually better if you don't let them thaw before baking.
- Store fresh cilantro and green onions in mason jars with a little water in the bottom (like a vase of flowers.) It'll last much longer in the fridge!
- You don't really need to grease the dish with cooking spray—the enchilada sauce prevents anything from sticking.
- Though you'll find enchilada sauce in the Mexican foods section of the grocery store, taquitos are usually near the frozen snacks.
- Place the taquitos in a single layer to promote nice, even cooking.
- You can prepare taquitos casserole in advance. Cover the dish tightly and freeze until you're ready to bake. (Baking may take a few more minutes from frozen.) Just be sure to let a glass baking dish warm up before putting it into a hot oven.
👩🍳 FAQs
Taquitos are small, rolled tortillas, filled with beef or chicken. They're generally fried to crisp, golden-brown perfection. They make a great snack after school activities, and, now, an awesome dinner, too!
Nope, it doesn't need anything. However, we like to add our favorite taco toppings, like sour cream, shredded lettuce, green onions, and diced tomatoes. Feel free to add your favorite toppings or keep it simple on a busy weeknight. It's good either way.
If you're trying to make the meal stretch, take a note from your favorite Mexican restaurant: you can't go wrong with chips and salsa! You can also serve the dish with some white rice or Mexican corn. See below for more ideas!
📚 Related recipes
- Slow Cooker Chicken Enchiladas are a fun, quick twist on the classic Mexican dish. Prep is easy and the flavor is out of this world!
- Affordable, delicious, and so hearty, Beef Enchilada Casserole uses a layered tortilla method—no messy rolling or filling required!
- Buttery crescent rolls shine when paired with satisfying taco flavors. This Crescent Roll Taco Bake is simple, cheap, and addicting!
🍽️ Serve with...
- Honeydew Salsa is light and tangy, with just enough spice to make a Southern family happy. It's a fabulous addition to any Tex-Mex meal.
- Frito Corn Salad has so much flavor and texture, you won't even feel as if you're eating a salad!
- Mexican Hot Chocolate Cupcakes are a fun spin on the authentic sweet and spiced chocolate treat. They're a hit after any Mexican dish!
📞 The last word
When I need a good, easy meal that my family loves I reach for this recipe. The ingredients are basically pantry or freezer based so I can have all the ingredients I need anytime I want to make it.
And... it's... so... good.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Taquito Casserole
Print Pin Recipe SaveEquipment Needed
Ingredients
- 22.5 ounces beef taquitos, frozen - no need to thaw
- 31 ounces enchilada sauce, two 15.5-ounce cans
- 2 cups pepper jack cheese, or monterey jack for milder version
- 4 ounces black olives, drained and sliced
- 4 ounces green chiles, drained and diced
- ½ cup onions and bell peppers, diced - you can get the mix in the produce department or get the frozen ones.
- 5 green onions, sliced
- 2 tablespoons fresh cilantro, chopped, optional
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Instructions
- Preheat oven to 425°F.
- Spray baking dish with no stick cooking spray.
- Arrange taquitos in a single layer in a 13-inch by 9-inch baking dish and cover evenly with enchilada sauce.
- Add the olives and drained chiles.
- Bake casserole for 15 minutes.
- Remove from oven and sprinkle with the cheese.
- Return to oven and bake 5 to 10 more minutes, or until the temperature is 165F when you stick an instant read thermometer in the center of the casserole.
- Remove from oven.
- Garnish green onions and cilantro.
Notes
- Go ahead and use frozen taquitos straight from the freezer. This casserole is actually better if you don't let them thaw before baking.
- If you're going to use the taquitos frozen make sure you put them in a freezer to oven-safe dish. If in doubt use aluminum instead of glass.
- Store fresh cilantro and green onions in mason jars with a little water in the bottom (like a vase of flowers.) It'll last much longer in the fridge!
- Though you'll find enchilada sauce in the Mexican foods section of the grocery store, taquitos are usually near the frozen snacks.
- Place the taquitos in a single layer to promote nice, even cooking.
- You can prepare taquitos casserole in advance. Cover the dish tightly and freeze until you're ready to bake. (Baking may take a few more minutes from frozen.) Just be sure to let a glass baking dish warm up before putting it into a hot oven.
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