This Taquitos Casserole Recipe is my spin on the viral TikTok featuring TexMex-inspired enchiladas made with frozen taquitos, layered with sauce and melty cheese.
I’m not going to call this Mexican food because it’s clearly not traditional. I’m not sure that I could even call it TexMex. I’ve decided on TexMex-inspired. It’s all good, with not much fuss.
Ingredients
With only a few ingredients, you can have a delicious meal the entire family will love. Be sure to check out the variations or experiment on your own.
Frozen Taquitos
There are many different brands, but you will find them in the freezer section of the grocery store.
Try the different flavors. Although I’ve used beef here, you can also use chicken or beans, for a meatless meal.
Use the taquitos right out of the freezer. Don’t thaw. And, make sure that your taquitos are placed in one layer so you get more even heating in the oven.
Fiesta Blend Cheese
The go-to for TexMex recipes is always Fiesta Blend for me. But, as always, use any cheese you like.
You can use anything from Sharp Cheddar to Monterey Jack or even mix them. Don’t be shy.
Refried Beans
I don’t usually use Fat Free Refried Beans, but in this case, I was glad to find it in the pantry. There was already a lot of fat in everything else. You can cut some calories with Fat Free.
Enchilada Sauce
I’ve used Red Enchilada Sauce because the taquitos are beef this time. I prefer Green Enchilada Sauce with chicken or bean taquitos.
Can You Make Your Own Enchilada Sauce?
I love making my own enchilada sauce and I do it all the time. Being able to quickly throw together some Chilaquiles or smothered burritos is great.
I have two different recipes for red enchilada sauce. This one is made from dry powder, Learn to make Quick Enchilada Sauce. Or, try making it more traditional with Enchilada Sauce made from Dried Chiles.
The best part of making your own homemade sauce is being able to control the spicy heat.
The key to not ending up with mush is to not overload any enchiladas with too much sauce. You want just enough to cover most of the taquitos. Personally, I like to leave some of the edges exposed, without sauce, so they retain some crispness.
Add Ons
This is a great recipe for you to make it your own. You can have separate containers and everyone can choose all their favorite toppings.
- Sour Cream
- Crema
- Sliced Jalapenos
- Black Olives
- Sriracha Sauce
- Cilantro
- Queso Fresco
- Chopped Tomatoes
- Lime Wedges
Side Dishes
This is a great weeknight, standalone dish. You really don’t need any sides but a cool, crispy side salad would be nice. You may want some Mexican Rice or black beans, if you have some available.
How To Store Leftovers
In an airtight container or covered in aluminum foil, this taquitos casserole can be stored in the refrigerator for three to four days.
Recipe
Taquitos Casserole Recipe
Equipment
- 9 x 13" casserole dish
- Medium or large bowl
Ingredients
- 16 ounces Fat Free Refried Beans
- ½ large Yellow Onion chopped
- 4 ounces Chopped Green Chiles drained
- 1 ½ cups Red Enchilada Sauce divided
- Cooking Spray like Pam
- 20 Beef Taquitos do not thaw
- 2 cups Fiesta Blend Shredded Cheese
Instructions
- Preheat oven to 350℉.
- Place refried beans in a medium bowl and break apart with a spoon.
- Add chopped onions, drained diced green chiles and ½ CUP red enchilada sauce. Mix well.
- Spray 9×13" cooking dish with cooking spray. Spread bean mixture evenly.
- Place frozen taquitos evenly on top of bean mxiture.
- Evenly distribute ONE CUP red enchilada sauce over the taquitos, leaving some of the ends exposed. You can use as much as needed, but there's no need for the taquitos to swim in the sauce.
- Place in preheated oven for 20 minutes.
- Remove from oven and sprinkle shredded cheese evenly.
- Place dish back in oven until cheese is melted, about 5-10 minutes.
- Remove from oven and let rest about 5 minutes to set the layers.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result. 2019-2026 Kim Guzman and Christian Guzman. All rights reserved. 24Bite®
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Such a delicious recipe! My family loved it. I will be adding this recipe to our menu rotation!
I saw this on TikTok! I kinda forgot it about it until now. Looks amazing! Saving the recipe now to try this weekend… before I forget again. lol!
I did this last night and I will definitely recommend this to others, it was amazing!
Wow! This Taquito casserole looks incredibly delicious! An instant favorite for me, it’s just so appealing! My family will gonna love this! Thanks!
Could the taquitos be air fried for a bit to give them a little bit of extra crispy texture or will that just be a waste of time?
I wouldn’t bother because they’re going to soak up the enchilada sauce no matter what you do. It’s the reason I’ve purposely limited the sauce. I’ve seen recipes where they’re swimming in it. You don’t need very much. If you want them super crispy, add even less sauce on the top. I leave the ends exposed for this reason, but you can use it more sparingly if you like.
How about using “old” style picnic ketchup bottle to drizzle enchilada sauce over it back and forth? Would that help it more to crisp up up even w/ cheese on top? Not to mention I need to con my kid into not knowing there’s refried beans.
What if you mix the layers at the bottom together? The refried beans, one cup of enchilada sauce and some cheese. Put that on the bottom. Put the drizzle of more enchilada sauce on top of the taquitos. Cook it, then sprinkle on more shredded cheese on the top while it’s hot. Then add some dollops of sour cream and/or guacamole.