Taquito Casserole

Ingredients

• 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

Directions

• 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. :-)