Cheesy Taquito Rice Bake

If back to school time has you turning to quick-and-simple recipes to get meals on the table, this Cheesy Taquito Rice Bake is for you!  Thank you to Jose Ole for sponsoring this recipe's creation and this post.  This is a sponsored conversation written by me on behalf of Jose Ole.  The opinions and text are all mine.
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Well folks, it's back to school time!  Our little Miss H. started first grade last week, and is absolutely loving it.  She's so full of enthusiasm for school and learning, which is something I certainly like to see and hope continues through her entire school career.  I just absolutely love hearing her excited chatter when I pick her up, telling me all about her day.

I may be in the minority here, but I also love the routine and structure that comes along with school-time much more than the less-scheduled, looser times of summer.  For me, it's easier to keep Miss H. on a regular routine.  And somehow, when there's more I have to do, I get way more done.

But do you want to know what I don't absolutely love about back to school time?

The pressure of getting meals on the table quickly!  

It seems that between school, after school activities, and "general life," there's often not much time to get a meal on the table.  We hold family dinner time near-and-dear to our hearts, so I truly try to have us sit down together at the table each night over a good meal.  Sometimes that means I prepare dinner earlier in the day and reheat it ... sometimes it means grabbing take-out.

But most of the time it means turning to quick-and-easy recipes that can be on the table in about 30 to 40 minutes, like this Cheesy Taquito Rice Bake.

Thanks to the convenience of Jose Ole frozen Taquitos, I can have this simple-yet-tasty dinner dish prepped and baked in a flash.  And since it's loaded with three of little Miss H.'s favorite things ... rice, Taquitos, and cheese, ... it's a big hit with her.

Of course she loves to eat Taquitos dipped in Ranch dressing as a lunch or snack, so I had no doubt the rice bake would be a hit.  I just had to convince her to skip the Ranch!

To prep this rice bake, simply cut Jose Ole Taquitos into approximately 1-inch long pieces ...

I used Jose Ole Beef & Cheese Taquitos in this particular dish, but Chicken & Cheese Taquitos are good, too.  While you certainly can cut the Taquitos straight out of the freezer, I found letting them thaw at room temperature for about 15 or 20 minutes first made cutting much easier.  So as you run through the door in the evening, grab those Taquitos out of the freezer and toss them on the counter while you get everyone settled in at home.

Stir up a simple mixture of cooked rice {I used leftover white rice from our Chinese takeout the night before!}, sour cream, green chiles, and Monterey Jack and cheddar cheeses ... then spoon that into a baking dish.  Top it with the sliced Taquitos ...

... and then with more cheddar cheese.  Bake for about 25 to 30 minutes until the cheese is good and melty, and you've got one delicious dinner all ready to serve up and satisfy your family's appetites.  Simple, quick, easy, and tasty.

Thanks so much to Jose Ole for helping me deal with the back-to-school pressure of getting meals on the table quickly!  And for satisfying our little one's back-to-school appetite, be it for lunch, dinner, or snack time.

Cheesy Taquito Rice Bake
(Printable recipe)

Ingredients

• 1/2 of a (22.5 oz) box Jose Ole Beef & Cheese OR Chicken & Cheese Taquitos {about 7 Taquitos}
• 4 c. cooked rice
• 2 c. sour cream
• 2 (4 oz.) cans chopped green chiles, drained
• 1/2 of a red bell pepper, chopped
• 1 1/2 c. (6 oz.) shredded cheddar cheese, divided
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 1/4 tsp. ground cumin
• 1/4 tsp. garlic salt
• 2 T. chopped fresh cilantro {optional}

Directions

1. With a sharp knife, cut Taquitos into approximately 1-inch pieces. {For easier cutting, allow to thaw at room temperature for about 15 to 20 minutes before cutting.} Set aside.
2. In a mixing bowl, combine cooked rice, sour cream, green chiles, red bell pepper, ground cumin, garlic salt, shredded Monterey Jack cheese, and 1/2 cup of shredded cheddar cheese. Stir until well mixed. Spoon into a greased 9x13-inch baking dish.
3. Place cut Taquitos on top of rice mixture, distributing evenly over the pan. Sprinkle remaining 1 cup shredded cheddar on top.
4. Bake at 375 degrees for 25 to 30 minutes until heated through and cheese is melty.
5. Remove from oven and sprinkle top with chopped cilantro.

Enjoy!

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This is a sponsored conversation written by me on behalf of Jose Ole. The opinions and text are all mine.