Taquito Casserole #Recipe Peg Cochran/Margaret Loudon

 

 I found the original recipe for this casserole at Simple Recipes.  It called for only three ingredients:  taquitos, enchilada sauce and cheese.  I did a search and found numerous variations on that simple formula.  Since I had a can of black beans on hand as well as frozen corn, I decided to add those to the recipe.  Original recipes called for baking this in a 9x13 pan.  I wanted to halve the recipe for just the two of us.  I was surprised to discover the box of taquitos covered the 8x8 inch pan with only two leftover.  I'm not sure you could cover a 9x13 inch pan with one box.  I more or less kept the quantities of the ingredients the same as the original recipes. We topped ours with some sour cream but next time I might add avocado, diced red onion and chopped tomatoes.  You can add whatever you usually put on your tacos.  You can find beef and cheese taquitos, chicken and cheese and a version with only beans.  They also come with a choice of either corn or flour tortillas.  I used flour but next time I might try corn for the added flavor.  And bonus--the casserole was surprisingly good and quick and easy to make!

 

1 can black beans

1 can enchilada sauce (red or green)

1 cup frozen or canned corn

1 packet taco seasoning 

1 bag shredded cheese of choice (cheddar, Mexican style or Cheddar and Pepper Jack would all be good)

1 box frozen taquitos (do not thaw)

Mix black beans, corn, 1/3 cup enchilada sauce, 1 packet taco seasoning and 1 cup shredded cheese.

 

Spray an 8x8 inch pan with cooking spray.

Pour a thin layer of enchilada sauce in the bottom of the pan.  Top with bean and corn mixture.

 

Lay out taquitos to fill the pan.  You may have to cut some in half.  You may have 2 or 3 leftover.

Top taquitos with remaining enchilada sauce, a cup of cheese (or more, to taste).

Bake at 350 degrees for approximately 35 minutes. 

 

 

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