Beef Taquito Casserole
This Beef Taquito Casserole is a delicious and easy meal to make for a busy weeknight. With layers of frozen taquitos, a flavorful cream sauce, and topped with melted cheese.
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We love casseroles! Not only are they easy but they are also great to make ahead for busy nights. Some of our favorite casseroles to make are this Chicken Hashbrown Casserole and this Chicken Tortellini Casserole.
Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- frozen beef taquitos
- condensed cream of chicken soup
- sour cream
- diced green chiles
- shredded cheddar cheese
- shredded Monterey Jack cheese
- salsa
- chopped fresh cilantro
- Diced red onion
- Chopped tomatoes
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Place the taquitos in a single layer in the bottom of your prepared baking dish.
Then in a medium bowl combine the condensed soup, sour cream, and green chilies until combined.
Pour the soup over the top of the taquitos and then top with the shredded cheeses.
Drizzle the salsa on top of the cheese layer. Cover the dish with foil.
Bake in a preheated 375 degree oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted.
Remove from the oven and cool slightly. Garnish with chopped tomatoes, diced red onion, and cilantro before serving. You can also garnish with your favorite taco toppings.
Hint: Don’t forget to spray your casserole dish lightly with nonstick cooking spray so that the taquitos do not stick to your pan.
Serve With
I love to serve this casserole with a simple green side dish like these Crack Green Beans, or Roasted Broccoli and Brussel Sprouts. This Instant Pot Mexican Rice is another great side dish for mexican-inspired recipes.
Storage
Storage – Store leftovers of this beef taquito casserole in an airtight container in the fridge up to 3 – 4 days.
Freezing – You can also freeze this casserole, by covering it with plastic wrap and foil, and then freezing up to three months. Thaw in the fridge overnight before reheating.
Reheating – The best way to reheat this casserole is in the oven. Reheat it at 350 degrees for 15-20 minutes. You can also microwave single servings until warm all the way through.
Wendy’s Test Kitchen Tips
- If you want to save a little money, you can make homemade Beef Taquitos to use in this recipe instead of the frozen ones.
- You can assemble this casserole ahead of time to save time at dinner. Assemble it all the way until the baking step, however, instead of baking, wrap it in plastic wrap or aluminum foil and store it in the fridge. Add an additional 3-5 minutes to the baking time because the dish is cold.
FAQs
The frozen taquitos are pressed together when they are made, so they will stay together for you. If you are using homemade taquitos, add a little bit of the sauce underneath the tortilla to keep them seal. Or, place them seam-side down.
Related
Looking for other casserole recipes like this? Try these:
Beef Taquito Casserole
Equipment
- 9×13 baking dish
- Medium bowl
- aluminum foil
Ingredients
- 18 to 20 frozen beef taquitos
- 10.5 ounces condensed cream of chicken soup
- 1 cup sour cream
- 4 ounces diced green chiles
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa
- ¼ cup chopped fresh cilantro optional
- Diced red onion optional
- Chopped tomatoes optional
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish.
- Place the frozen taquitos in a single layer in the prepared baking dish.
- In a medium bowl, mix together the condensed cream of chicken soup, sour cream, and diced green chiles until well combined.
- Pour the soup mixture evenly over the taquitos.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly on top. Drizzle the salsa over the cheese.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Top with chopped tomatoes, diced onion, and chopped cilantro, if desired. Serve warm.
Notes
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
