Taquito Lasagna Bake Recipes

TACO LASAGNA

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes.
• Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish.
• Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese.
• Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.

TAQUITO LASAGNA BAKE

Steps:

• Heat oven to 400ºF.
• Spread 2 Tbsp. enchilada sauce onto bottom of 9-inch square baking dish sprayed with cooking spray.
• Top with layers of taquitos, beans and remaining enchilada sauce; sprinkle with cheese.
• Bake 25 min. or until heated through. Sprinkle with cilantro.
• Serve topped with sour cream.

BAKED BEEF TAQUITOS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8x12-inch baking pan. Pour salsa over and top with Cheddar cheese.
• Bake in the preheated oven until bubbly, about 25 minutes.

BAKED TAQUITOS

Steps:

• Preheat oven to 425F and oil a baking sheet.
• Heat olive oil over medium heat in a skillet. Add onions and cook until starting to turn translucent, 3-5 minutes.
• Add garlic, cumin, paprika, and salt. Stir to combine and cook 2 to 3 minutes longer, until fragrant.
• Take from heat and stir in cilantro and chicken. Set aside.
• IF YOU ARE USING FLOUR TORTILLAS:.
• Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
• Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
• Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.
• IF YOU ARE USING CORN TORTILLAS.
• Bring chicken broth to a simmer in a skillet or pot wide enough to hold tortillas.
• Dip tortillas one at a time, briefly, just to soften, 1-2 seconds (I find it might take 3-4).
• Lay tortilla on work surface and spread 2 or 3 tablespoons of chicken mixture over bottom third. Top with cheese and roll up.
• Place seam side down on the baking sheet. Repeat with remaining tortillas. Spray or brush tortillas lightly with oil.
• Bake until crisp and lightly browned, 12-15 minutes. Serve immediately.

JOSé OLé® TAQUITO-ENCHILADA BAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the José Olé® Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired. Makes 4 to 6 servings.

EASY CHICKEN TAQUITOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Combine the chicken and cheese in a bowl; stir in the hot pepper sauce. Warm the tortillas one at a time in a skillet over medium heat until flexible about 10 seconds per side.
• Spread about 1 heaping tablespoon of the chicken over half of the warmed tortilla. Roll tightly to form the taquito starting at the filled side of the tortilla. Place seamed side down in the baking dish. Repeat with the remaining tortillas. Bake for 30 minutes in the preheated oven.

EASY TAQUITO CASSEROLE

Steps:

• Lightly grease a 9 x 13 oven-proof dish with cooking spray or vegetable oil.
• Pour a box of frozen taquitoes into the dish.
• Sprinkle chopped onion and can of chopped green chilies over taquitoes.
• Pour 2 cans of red Enchilada sauce over taquitoes.
• Sprinkle chili powder over all.
• Top with as much shredded cheese as you like.
• Bake at 400 degrees F for 20-25 minutes-- until heated thoroughly.
• Serve with a black or refried beans and a green salad.
• Enjoy!

TAQUITO CASSEROLE

Steps:

• Preheat oven to 375.
• Layer baking dish with your favorite frozen taquitos (beef or chicken).
• In a large mixing bowl, combine soups, sour cream and Rotel (tomatoes and green chilis). Pour over taquitos.
• Top with shredded cheese.
• Bake for 35 minutes or until heated through.
• Enjoy!

BAKED LASAGNA

Steps:

• Brown meat slowly.
• Add next 6 ingredients to meat (garlic through tomato paste).
• Add one tomato paste can of water.
• Simmer uncovered until thick or about 45 minutes.
• Meanwhile combine cottage cheese with eggs, salt, pepper, parsley and Parmesan.
• Cover and refrigerate until ready to use.
• Also meanwhile, cook lasagna noodles in boiling water until tender.
• Drain and rinse with cold water.
• Spray a 13X9X2 baking pan with vegetable oil spray.
• Place 1/2 of the noodles in the bottom of the pan.
• Spread 1/2 of the cottage cheese mixture over the noodles.
• Next layer 1/2 of the meat mixture over the cottage cheese, then sprinkle 1/2 of the mozzarella over the meat.
• Layer again with noodes, cottage cheese, meat and mozzarella cheese.
• Bake at 375 for 30 minutes, until bubbling and mozzarella has browned some.

TAQUITO-ENCHILADA BAKE

Steps:

• Preheat oven to 375°F
• Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 the Jose Ole Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos.
• Mix red and green onions together.
• Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
• Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
• Garnish with onions and olives. Serve with sour cream if desired.
• Makes 4 to 6 servings.
• Serving Suggestions:.
• This family favorite can be made with Jose Ole Mexi-Minis, Taquitos or Chimichangas.
• Use 1 20-ounce box Jose Ole Shredded Beef Taquitos or 1 22-5-ounce box Chicken & Cheese Taquitos.