Saturday, July 28, 2012

Taquito Casserole

My husband had a yen for taquitos and suggested this. I think it turned out pretty good!!

2 cups refried beans*
4 oz cream cheese
4 oz can diced green chilies
1 recipe taco seasoning
20 taquitos(you can use homemade or frozen, chicken, beef or cheese. Use gluten free corn tortillas for GF)
1 cup sour cream
1 cup salsa
2 cups shredded cheese(we like a colby jack mix, pepper jack would be awesome)

topping ideas
shredded lettuce
sour cream
diced roma tomatoes
pico de gallo
more cheese
hot sauce

in a pan heat refried beans with cream cheese, stir until the cream cheese is melted well. Add green chilies and taco seasoning. Mix well

spread bean mixture into the bottom of a 9 x 13 pan.

Arrange taquitos over the beans

mix salsa and sour cream and spread over taquitos

top with cheese

cover with foil and bake in preheated oven for 45 minutes. uncover and bake 15 minutes more until cheese is melted and it is bubbly

top with toppings as desired

*Refried Beans:

1 lb. dried pinto, pink or black beans plus soaking water
6 cups water
2 onions, chopped (optional)
1/4-1/2 cup fat ( bacon drippings, butter, margarine, or lard)
Salt to taste
plus any seasonings to taste....cumin, chili powder, cilantro, coriander...what ever you like. My kids prefer them plain.

Soak beans overnight or by quick method.
Drain and Rinse Add fresh water and onions.
Bring to a boil, cover, and simmer slowly until beans are tender, about 2-3 hours.
Drain any extra liquid if you want thicker beans, leave it if you want it a bit thinner
Mash beans well , (I use an immersion blender, not to a puree so leave some good chunks.

Add fat and salt(and seasonings). Mix well; continue cooking, stirring frequently until beans are thickened and fat is absorbed.

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