Monday, April 5, 2010

Taquito Casserole

  • 1 bag frozen beef and cheese taquitos
  • 1 10 3/4 ounce can of Campbell's cheddar cheese soup
  • 1 10 3/4 ounce can of Campbell's nacho cheese soup
  • 1 large can diced tomatoes and green chiles
  • 1 cup shredded reduced-fat Monterey Jack and cheddar cheese blend

  • Preheat oven to 400 degrees (or whatever temperature is indicated on the taquitos).
  • Bake taquitos according to package instructions.
  • If necessary, reduce temp to 400 degrees.
  • Spritz an 11x17 baking pan with olive oil spray.
  • In a medium bowl, mix together soups and 3/4 can of tomatoes and green chiles.
  • Layer taquitos in prepared baking pan, starting with half of the taquitos and topping them with half the soup mixture.
  • Repeat.
  • Bake for 20 minutes.
  • Remove from oven and sprinkle cheese on top.
  • Bake for another 5 minutes.
  • Remove from oven and spoon remaining tomatoes and green chiles over the top.

This recipe is adapted from Sandra Lee's Semi Homemade Magazine, March/April 2010 issue. I couldn't find the nacho cheese soup. So, I used an extra can of the cheddar cheese soup and mixed in some leftover Taco Bell hot and mild sauces to give it that "nacho" flavor. :-)

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