Taquito Casserole

 


Taquito Casserole

Ingredients

cooking spray

4 (19 ounce) can mild red enchilada sauce

4 (15 ounce) can black beans drained and rinsed

2.5 quart frozen corn

4 (8.8 ounce) package pre-cooked microwaveable white rice

1 quart finely chopped red bell pepper

2 cupsfinely chopped red onion

2 cups heavy whipping cream

4 (1 ounce) package mild taco seasoning

2 tablespoons kosher salt

4 teaspoons smoked paprika

4 teaspoons ground cumin

4 pounds shredded Mexican cheese blend, divided

20 frozen beef and cheese flour tortilla taquitos

2 cups sour cream

8 tablespoons freshly-squeezed lime juice

8 tablespoons pickling liquid from jarred pickled jalapenos

8 tablespoons drained pickled jalapenos

1 cup loosely packed fresh cilantro leaves

Directions

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray; set aside.

Stir together enchilada sauce, beans, corn, rice, bell pepper, red onion, cream, taco seasoning, salt, paprika, cumin, and 3 cups shredded cheese in a large bowl until well combined.

Spread into the prepared baking dish in an even layer. Arrange taquitos evenly over rice mixture.

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

Meanwhile, whisk together sour cream, lime juice, and pickling liquid in a small bowl until smooth. Set aside, uncovered, at room temperature until ready to serve.

Remove baking dish from oven, and sprinkle evenly with remaining cheese. Top evenly with jalapeño slices. Bake at 375 degrees F (190 degrees C) until cheese is melted, about 8 minutes more.

Let stand for 10 minutes. Top evenly with cilantro leaves. Drizzle each serving with jalapeño crema.


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