Beef Taquito Casserole

By melanieroe

Prep
10 MIN
Total
50 MIN
Ingredients
8
Servings
8

Nutrition Information
Serving Size: 1 Serving
Calories450 Calories from Fat180
Total Fat20g30%
Saturated Fat8g41% Trans Fat0g
Cholesterol40mg13% Sodium1020mg42% Potassium280mg8% Total Carbohydrate52g17%
Dietary Fiber6g27% Sugars3g
Protein15g
% Daily Value*:
Vitamin A
10%
Vitamin C
2%
Calcium
30%
Iron
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 1 1/2 bag (10 oz) frozen white rice (1 1/2 cups cooked rice)
• 1 1 1 bag (12 oz) frozen whole kernel sweet corn
• 1 1 1 can (15 oz) Progresso™ black beans, drained, rinsed
• 1 1 1 package (1 oz) Old El Paso™ original taco seasoning mix
• 1 1 1 can (10 oz) Old El Paso™ mild enchilada sauce
• 2 2 2 cups finely shredded Mexican cheese blend (8 oz)
• 1 1 1 box (20 oz) frozen taquitos (beef in corn tortillas)
• Chopped fresh cilantro, sliced green onions, chopped tomatoes, sour cream, if desired

Details

Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.
2 In large bowl, stir cooked rice, frozen corn, beans, taco seasoning mix, enchilada sauce and 1 1/2 cups of the cheese until well blended; transfer to baking dish.
3 Top mixture with taquitos. Bake for 35 minutes, top with remaining ½ cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Serve with remaining ingredients.