Taquito Casserole
This taquito casserole, with a creamy base of beans, corn, and cheese, baked crispy taquitos on top, and a drizzle of jalapeno crema, is like an enchilada casserole but with tiny enchiladas.
Ingredients
- cooking spray
- 19 ounce can mild red enchilada sauce
- 15 ounce can black beans drained and rinsed
- 2 1/2 cups frozen corn
- 8.8 ounce package pre-cooked microwaveable white rice
- 1 cup finely chopped red bell pepper
- 1/2 cup finely chopped red onion
- 1/2 cup heavy whipping cream
- 1 ounce package mild taco seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 16 ounces shredded Mexican cheese blend divided
- 20 frozen beef and cheese flour tortilla taquitos
- 1/2 cup sour cream
- 2 tablespoons freshly-squeezed lime juice
- 2 tablespoons pickling liquid from jarred pickled jalapenos
- 2 tablespoons drained pickled jalapenos
- 1/4 cup loosely packed fresh cilantro leaves
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray; set aside.
- Stir together enchilada sauce, beans, corn, rice, bell pepper, red onion, cream, taco seasoning, salt, paprika, cumin, and 3 cups shredded cheese in a large bowl until well combined.
- Spread into the prepared baking dish in an even layer. Arrange taquitos evenly over rice mixture.
- Bake in the preheated oven until taquitos are crispy and rice mixture is bubbling, about 40 minutes.
- Meanwhile, whisk together sour cream, lime juice, and pickling liquid in a small bowl until smooth. Set aside, uncovered, at room temperature until ready to serve.
- Remove baking dish from oven, and sprinkle evenly with remaining cheese. Top evenly with jalapeño slices. Bake at 375 degrees F (190 degrees C) until cheese is melted, about 8 minutes more.
- Let stand for 10 minutes. Top evenly with cilantro leaves. Drizzle each serving with jalapeño crema.