Taquito Casserole

Square image of a casserole in a dish with a serving removed for the feature image.

Cheesy beef taquito casserole recipe is an easy weeknight dinner that's ready in 20 minutes! Uses frozen taquitos, cheese, & enchilada sauce.

Course Main Dish (Quick and Easy)

Cuisine American - Southwest

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 383kcal

Author Marye Audet-White

Equipment

Casserole Dish

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

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, onions, bell peppers, 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

Storage:

Refrigerate the leftovers for three to four days. You can assemble and freeze this casserole for baking later as long as the taquitos didn't thaw out. I don't recommend freezing after baking.

Nutrition