TAQUITO RECIPE RECIPES

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BEEF TAQUITO CASSEROLE RECIPE - PILLSBURY.COM



Beef Taquito Casserole Recipe - Pillsbury.com image

Frozen beef taquitos are the perfect topper for this flavorful, veggie-packed Southwestern casserole. Serve with all your favorite toppings, like cilantro, sour cream and green onions.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 8

1 bag (10 oz) frozen white rice (1 1/2 cups cooked rice)
1 bag (12 oz) frozen whole kernel sweet corn
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups finely shredded Mexican cheese blend (8 oz)
1 box (20 oz) frozen taquitos (beef in corn tortillas)
Chopped fresh cilantro, sliced green onions, chopped tomatoes, sour cream, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
  • In large bowl, stir cooked rice, frozen corn, beans, taco seasoning mix, enchilada sauce and 1 1/2 cups of the cheese until well blended; transfer to baking dish.
  • Top mixture with taquitos. Bake for 35 minutes, top with remaining ½ cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Serve with remaining ingredients.

Nutrition Facts : Calories 450 , CarbohydrateContent 52 g, CholesterolContent 40 mg, FatContent 1 1/2 , FiberContent 6 g, ProteinContent 15 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 1020 mg, SugarContent 3 g, TransFatContent 0 g

BEST TAQUITO RECIPE - HOW TO MAKE TAQUITOS



Best Taquito Recipe - How to Make Taquitos image

We love frozen taquitos, but why not DIY? Make you own in the oven or Air Fryer!

Provided by Makinze Gore

Categories     birthday party    dinner party    appetizers    dinner    lunch    snack

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 12

Number Of Ingredients 20

Cooking spray

3 c.

shredded cooked chicken

1

(8-oz.) block cream cheese, softened

1

chipotle in adobo sauce, chopped, plus 1 tbsp sauce

1 tsp.

cumin

1 tsp.

chili powder

Kosher salt

Freshly ground black pepper 

12

small corn tortillas

1 1/2 c.

shredded cheddar

1 1/2 c.

shredded Pepper Jack

Pico de Gallo, for serving

Crumbled queso fresco, for serving

1

large avocado, pitted

1/2 c.

sour cream

1/4 c.

packed cilantro leaves

1

clove garlic

Juice of lime 

Kosher salt 

Freshly ground black pepper

Steps:

  • Preheat oven to 425° and grease a large baking sheet with cooking spray. In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.  Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.  Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly and place seam side down on baking sheet. Repeat with remaining filling and cheese.  Bake until crispy and golden, 15 to 20 minutes.  Serve with avocado cream sauce, Pico de Gallo, and queso fresco In a large bowl, combine chicken, cream cheese, chipotle and sauce, cumin, and chili powder. Season with salt and pepper.  Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave 30 seconds, or until warm and more pliable.  Spread about ¼ cup of filling on one end of tortilla, then sprinkle a little of cheddar and pepper jack next to filling. Roll up tightly. Repeat with remaining filling and cheese.  Place in basket of air fryer, seam side down, and cook at 400° for 7 minutes. Serve with avocado cream sauce, pico de gallo, and queso fresco.  In a food processor, blend together avocado, sour cream, cilantro, garlic, and lime juice. Season with salt and pepper. Pour into a bowl and press plastic wrap directly over surface and refrigerate until ready to use.

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