Ingredients

• cooking spray
• 1 , 19 ounce
• 1 , 15 ounce
• 2.5 cups frozen corn
• 1 , 8.8 ounce
• 1 cup red bell pepper
• 0.5 cups red onion
• 0.5 cups heavy whipping cream
• 1 , 1 ounce
• 1.5 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 16 ounces shredded Mexican cheese blend , divided
• 20 beefs and cheese flour tortilla taquitos
• 0.5 cups sour cream
• 2 tablespoons lime juice
• 2 tablespoons pickling liquid from jarred pickled jalapenos
• 2 tablespoons pickled jalapenos
• 0.25 cups cilantro leaves

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray; set aside.
2. 2 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.
3. 3 Spread into the prepared baking dish in an even layer. Arrange taquitos evenly over rice mixture.
4. 4 Bake in the preheated oven until taquitos are crispy and rice mixture is bubbling, about 40 minutes.
5. 5 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.
6. 6 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.
7. 7 Let stand for 10 minutes. Top evenly with cilantro leaves. Drizzle each serving with jalapeño crema.

Nutrition per serving