CookPal AI
Taquito Casserole

Taquito Casserole

Cost $20, save $10

Source: Recommended by CookPal

  • 50 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Main Ingredients

    • 1 (19 ounce) can enchilada sauce
    • 1 (15 ounce) can black beans, drained and rinsed
    • 2 1/2 cups frozen corn
    • 1 (8.8 ounce) package white rice
    • 1 cup red bell pepper
    • 🧅 1/2 cup red onion
    • 1/2 cup heavy whipping cream
    • 1 (1 ounce) package taco seasoning
    • 🧂 1 1/2 teaspoons kosher salt
    • 1 teaspoon smoked paprika
    • 1 teaspoon ground cumin
    • 16 ounces shredded Mexican cheese blend, divided

  • Crema

    • 1/2 cup sour cream
    • 🍋 2 tablespoons lime juice
    • 2 tablespoons pickling liquid from jarred pickled jalapeños
    • 2 tablespoons pickled jalapeños
    • 1/4 cup cilantro leaves

STEPS

1

Preheat the oven to 375°F (190°C) and coat a 9x13-inch baking dish with cooking spray.

2

Combine enchilada sauce, black beans, corn, rice, bell pepper, red onion, heavy cream, taco seasoning, salt, paprika, cumin, and three cups of shredded cheese in a mixing bowl.

3

Spread the mixture evenly into the prepared baking dish.

4

Place taquitos evenly on top of the mixture.

5

Bake in the preheated oven for 40 minutes, or until the taquitos are crispy and the rice mixture is bubbling.

6

While the dish bakes, mix sour cream, lime juice, and pickling liquid in a small bowl to make the jalapeño crema. Let it rest at room temperature.

7

Remove the baking dish from the oven, sprinkle with the remaining cheese, and top with pickled jalapeño slices.

8

Return to the oven and bake for an additional 8 minutes at 375°F (190°C) until the cheese is melted.

9

Let the casserole cool for 10 minutes before serving. Top with cilantro leaves and drizzle each serving with jalapeño crema.

NUTRIENTS

Per 1 serving

🔥

800

Calories

  • 33
    Protein
  • 82
    Carbs
  • 39
    Fats

💡 Use pre-cooked rice to save time.Substitute Greek yogurt for sour cream for a healthier option.Serve with a side salad to balance the meal.Use low-sodium versions of canned beans and enchilada sauce to reduce sodium content.Add additional vegetables like zucchini or spinach to increase fiber and nutrients.