Prep Time::20 mins
Cook Time::50 mins
Stand Time::10 mins
Total Time:: 1 hr 20 mins
Servings::8
Ingredients
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cooking spray
1 (19 ounce) can mild red enchilada sauce
1 (15 ounce) can black beans drained and rinsed
2 1/2 cups frozen corn
1 (8.8 ounce) package pre-cooked microwaveable white rice
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 cup heavy whipping cream
1 (1 ounce) package mild taco seasoning
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon ground cumin
16 ounces shredded Mexican cheese blend, divided
20 frozen beef and cheese flour tortilla taquitos
1/2 cup sour cream
2 tablespoons freshly-squeezed lime juice
2 tablespoons pickling liquid from jarred pickled jalapenos
2 tablespoons drained pickled jalapenos
1/4 cup loosely packed fresh cilantro leaves
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9×13-inch baking dish with cooking spray; set aside.
Dotdash Meredith Food Studios
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.
Dotdash Meredith Food Studios
Spread into the prepared baking dish in an even layer. Arrange taquitos evenly over rice mixture.
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Bake in the preheated oven until taquitos are crispy and rice mixture is bubbling, about 40 minutes.
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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.
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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.
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Let stand for 10 minutes. Top evenly with cilantro leaves. Drizzle each serving with jalapeño crema.
Dotdash Meredith Food Studios