Beef Taquito Casserole
This Beef Taquito Casserole is made with a base of frozen taquitos topped with a creamy sauce, and gooey cheese. It's a great busy weeknight meal.
Servings: 6 Servings
Calories: 835kcal
Equipment
- 9x13 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 9x13 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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 835kcal | Carbohydrates: 99g | Protein: 27g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 62mg | Sodium: 2281mg | Potassium: 464mg | Fiber: 7g | Sugar: 10g | Vitamin A: 939IU | Vitamin C: 8mg | Calcium: 601mg | Iron: 8mg