Ingredients

1

bag (10 oz) frozen white rice (1 1/2 cups cooked rice)

1

bag (12 oz) frozen whole kernel sweet corn

1

can (15 oz) Progresso™ black beans, drained, rinsed

1

package (1 oz) Old El Paso™ original taco seasoning mix

1

can (10 oz) Old El Paso™ mild enchilada sauce

2

cups finely shredded Mexican cheese blend (8 oz)

1

box (20 oz) frozen taquitos (beef in corn tortillas)

Chopped fresh cilantro, sliced green onions, chopped tomatoes, sour cream, if desired

Preparation

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag.

In large bowl, stir cooked rice, frozen corn, beans, taco seasoning mix, enchilada sauce and 1 1/2 cups of the cheese until well blended; transfer to baking dish.

Top mixture with taquitos. Bake for 35 minutes, top with remaining ½ cup cheese and bake for an additional 5 to 10 minutes until cheese is melted and taquitos are heated through. Serve with remaining ingredients.