This Taquito Bake is a simple and easy one-pot meal that you can throw together in under 15 minutes. Taquito casserole is pure comfort food that the whole family will beg you to make over and over.
This rolled taco casserole is infinitely customizable and can be tailored to you and your family’s tastes. There is something delicious here for everyone!
I’m a big fan of one-dish meals because they’re easy to shop for, make, and they’re fantastic for leftovers.
You’ll want to check out some of our other tasty one-pan recipes such as Ravioli Bake, Chicken and Bacon Risotto, Air Fryer French Onion Pork Chops, and Chicken Pasta Broccoli Bake.
Taquito Casserole Variations
- There are so many kinds of frozen taquitos available. You can easily find vegetarian options as well as beef, chicken, or pork.
- If you’re dairy-free, skip the cheese or use your favorite plant-based shredded cheese alternative.
- Topping options: tomatoes, salsa, chopped olives, guacamole, sour cream, or even cilantro chimichurri.
- To make it plant-based, use vegetarian taquitos, leave the cheese off, and replace the chicken stock with vegetable broth.
- Green canned enchiladas sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe.
This recipe uses pre-made frozen taquitos from the grocery store. If you prefer to make your own, check out our tutorial on Air Fryer Taquitos. If making your own, you don’t need to freeze them before using them in this taquito casserole.
If you don’t have any canned black beans, Katie’s recipe for Spicy Instant Pot Black Beans is my go-to for homemade black beans.
Pro Tips/Recipe Notes
- Lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven. If the foil accidentally touches the taquitos, they won’t stick to it.
- Using prechopped and frozen ingredients are also total time-savers. Frozen chopped garlic, frozen onions, and garlic paste will all cut down on your prep time.
- When you take the pan out to add the cheese, some of the rice on the sides may no longer be covered by the chicken stock. Gently push the rice down with a spoon to allow it to continue baking with the stock.
- Depending on the size of your taquitos, there may be a bit of the enchiladas sauce leftover. I freeze mine in Souper Cubes and then store them in reusable silicone bags once frozen.
MORE EASY DINNERS YOU’LL LOVE
Taquito Bake
Ingredients
- 1 tbsp unsalted butter
- 1/2 cup white onion {chopped}
- 2 cloves garlic {minced}
- 2 tbsp all-purpose flour
- 19 oz enchiladas sauce {canned}
- 1 cup uncooked white jasmine rice {or basmati}
- 1 cup cooked black beans {drained}
- 1 tsp salt
- 1 tbsp olive oil
- 1 3/4 cup chicken broth {boiling}
- 15 frozen taquitos
- 2 1/2 cups cheddar cheese {shredded}
- 1/4 cup cilantro {roughly chopped}{optional}
- 1/8 cup green onions {sliced}{~1 green onion}
Instructions
- Preheat oven to 350F.
- In a large frying pan or medium saucepan, melt butter over medium low heat.1 tbsp unsalted butter
- Add onions and sauté until softened (~3 minutes).1/2 cup white onion
- Add garlic and sauté for ~2 more minutes.2 cloves garlic
- Sprinkle all-purpose flour over the top of the onions and garlic and stir until flour turns lightly browned, ~2 minutes.2 tbsp all-purpose flour
- Stir in enchiladas sauce and cook on a low boil for 2 minutes, stirring constantly.19 oz enchiladas sauce
- In the base of a 9×13 baking dish, add: rice, black beans, salt, and olive oil. Pour boiling chicken stock over the top and stir with a fork to combine.1 cup uncooked white jasmine rice, 1 cup cooked black beans, 1 tsp salt, 1 tbsp olive oil, 1 3/4 cup chicken broth
- Place taquitos on top of the rice/bean mixture, and cover with the enchiladas sauce, pouring extra over the rice.15 frozen taquitos
- Cover the pan tightly with foil and bake for 20 minutes at 350F. Pro tip: lightly spritz the underside of the foil with cooking spray before covering the baking dish and putting it in the oven.
- After 20 minutes, remove the pan from the oven and top with cheese, cilantro, and green onions.2 1/2 cups cheddar cheese, 1/4 cup cilantro, 1/8 cup green onions
- Bake uncovered for another 10 minutes, or until the cheese has melted and the rice is fully cooked.
Notes
- Green canned enchiladas sauce is a bit milder than the red pepper version. Both are delicious and both can be used in this recipe.
- When you take the pan out to add the cheese, some of the rice on the sides may no longer be covered by the stock. Gently push the rice down with a spoon to allow it to continue baking with the stock.
Shop this Post:
(may include affiliate links)
Oh my goodness, this sounds so good! We love taquitos over here! I may tweak the rice portion of the recipe and just make that separately though, since here at high altitude (over 5,000) sometimes rice and noodles don’t cook quite the same in these kinds of casserole/one pot recipes. Thanks for sharing the recipe!
Oh, that darn altitude! But thankfully, rice and beans are easy enough to cook separately. I hope you love this dish, Dori!
I am so excited to try this! We love the Costco organic flautas for a quick dinner but this will be a fun new way to eat them. Great recipe idea!
Those Costco flautas are SOOOOO good!