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.
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.
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.
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.
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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.
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
- Sliced Jalapenos
- Black Olives
- Sriracha Sauce
- Queso Fresco
- Chopped Tomatoes
- Lime Wedges
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.
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For more information, be sure to check the recipe details in the attached 24Bite® post.
- 9 x 13" casserole dish
- Medium or large bowl
- 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
- 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.
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