Easy Taquito Casserole with Beans & Rice
This Easy Taquito Casserole with Beans & Rice delivers a satisfying, family-friendly dinner with bold Tex-Mex flavor.
Servings: 6
Calories: 763kcal
Equipment
- half-sheet pan
- Non-stick aluminum foil
- 9x13-inch baking dish
- non-stick cooking spray
Ingredients
- 22.5 oz Frozen Taquitos (15 total taquitos)
- 16 oz Refried Beans
- 8.5 oz Mexican Ready Rice
- 10 oz Red Enchilada Sauce
- 8 oz Shredded Mexican Blend Cheese divided
- Fresh Cilantro minced (optional)
Instructions
- Bake the taquitos according to the package directions.1 After removing the taquitos, reduce the oven temperature to 375°F.
- While the taquitos are baking, spray a large 9x13-inch baking dish with non-stick cooking spray, then spread the refried beans in an even layer at the bottom of the dish.
- Cook the ready rice according to package directions. Carefully sprinkle the rice over the beans, then use a spatula to spread it into an even layer. Arrange the baked taquitos, seam side down, in a single layer over the beans and rice.
- Pour the enchilada sauce over the taquitos. Sprinkle 3 oz. of shredded Mexican blend cheese over the taquitos. Then, cover with aluminum foil and bake in a 375°F oven for 20 minutes.
- Remove the pan from the oven and sprinkle the remaining 5 oz. cheese over the top. Then, return the pan to the oven and bake uncovered for 10 minutes. Remove from the oven and allow to cool for 5-10 minutes. Sprinkle a little minced cilantro over the top before serving.
Notes
- I heated the oven to 400°F, lined a half sheet pan with non-stick aluminum foil, and placed the frozen taquitos in a single layer. Then, I baked them for 12 minutes
Nutrition
Calories: 763kcal | Carbohydrates: 92g | Protein: 21g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 1419mg | Potassium: 292mg | Fiber: 11g | Sugar: 7g | Vitamin A: 645IU | Vitamin C: 1mg | Calcium: 384mg | Iron: 3mg
