Beef Taquito Casserole

This beef taquito casserole is a quick and delicious way to turn frozen taquitos into a meal.

Beef Taquito Casserole

Beef taquito casserole beef taquitos in a casserole dish and topped with a creamy sauce, green chiles, and a generous topping of melted cheddar and Monterey Jack cheeses.

It's super easy to customize by adding your favorite toppings such as cilantro, diced red onion, or chopped tomatoes.

This "lazy enchilada casserole" is perfect for busy weeknights, potlucks, or casual gatherings.

Ingredients

Frozen Beef Taquitos: Choose your favorite brand of beef taquitos or even homemade ones if you prefer.

Condensed Cream of Chicken Soup: This adds a creamy base to the casserole.

Sour Cream: Full-fat sour cream gives the sauce a rich and creamy texture.

Diced Green Chiles: These add a mild kick to the dish. If you prefer more heat, choose hot green chiles or mix in some chopped jalapeños.

Shredded Cheddar Cheese: Feel free to use mild or medium cheddar if you prefer a less intense taste.

Shredded Monterey Jack Cheese: Pepper Jack is a great alternative if you want a hint of spice.

Salsa: Use your favorite store-bought or homemade salsa for this recipe.

Chopped Fresh Cilantro (Optional): If you’re not a fan of cilantro, fresh parsley or green onions work as great alternatives.

Diced Red Onion (Optional):

Chopped Tomatoes (Optional): Roma or cherry tomatoes work well, but any ripe tomato will do.

How to Make

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.

Arrange the frozen beef taquitos in a single layer in the prepared baking dish, making sure they are evenly spaced for consistent baking.

In a medium bowl, mix together the condensed cream of chicken soup, sour cream, and diced green chiles until the ingredients are well combined and smooth.

Pour this creamy mixture evenly over the layer of taquitos, making sure they are all covered.

Next, sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the soup mixture.

Drizzle the salsa over the cheese, adding a tangy and slightly spicy kick to the casserole.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.

Once done, remove the casserole from the oven and let it cool slightly before serving.

If desired, top with chopped fresh cilantro, diced red onion, and chopped tomatoes.

Serve the casserole warm, and enjoy!

Tips

Here are some tips for making this beef taquito casserole:

Swap the Soup: If you're not a fan of cream of chicken soup, try using cream of mushroom, cream of celery, or even nacho cheese soup.

Customize the Cheese: While cheddar and Monterey Jack are delicious, feel free to experiment with other cheeses like Colby Jack, Pepper Jack, or a Mexican cheese blend.

Crispier Taquitos: For a crispier bottom layer, bake the taquitos in the dish for 5-10 minutes before adding the creamy sauce and toppings.

Top with Fresh Ingredients: Fresh toppings like chopped cilantro, diced red onion, chopped tomatoes, shredded lettuce, and sliced avocado are all delicious toppings.

Experiment with Different Sauces: Instead of salsa, try drizzling green enchilada sauce, red enchilada sauce, or queso over the casserole before baking for added flavor variety.

Leftovers

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days.

When you're ready to eat, you can easily reheat portions in the microwave for a quick meal or use the oven to maintain the crispy texture of the cheese and taquitos.

Creative Ways to Repurpose Leftovers

Here are some different ways you can use up the leftovers:

Taquito Nachos: Chop up the leftover taquitos and layer them over a bed of tortilla chips. Top with extra cheese, jalapeños, black beans, and more salsa, then bake until everything is melted. Serve with guacamole, sour cream, or pico de gallo.

Stuffed Burritos: Wrap leftover taquitos in a large tortilla along with some rice, beans, and extra cheese. Grill or press the burrito until crispy.

Mexican-Style Breakfast Hash: Dice the leftover taquitos and mix them into a skillet with scrambled eggs, diced bell peppers, onions, and shredded cheese. Top with avocado slices and hot sauce for a breakfast or brunch.

Taquito Tacos: Slice up the taquitos and use them as a filling for soft tacos. Add shredded lettuce, diced tomatoes, cheese, and a dollop of sour cream for a quick and easy lunch.

Casserole Quesadilla: Spread the leftover casserole filling between two tortillas with extra cheese and grill until crispy. Slice into wedges for a hearty quesadilla.

Southwest-Style Salad: Chop up the leftover taquitos and serve them on a bed of fresh lettuce with black beans, corn, diced avocado, shredded cheese, and a drizzle of ranch or cilantro-lime dressing.

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