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Sounds Good for the Big Game!

Yesterday we asked who had been published in our Cookbook of the Week, Fast-Fix Meals. Kimberly Wigley of Chesterton, Indiana raised her hand and, with the Superbowl coming up this weekend, her recipe sounded just right for sharing. Enjoy!


Kimberly's Taquito Bake

So yummy and it couldn't be easier...it takes me back to Texas every time I make it! Try Mexican-style shredded cheese for added zest!


22-1/2 oz. pkg. frozen flour chicken & cheese taquitos

10-3/4 oz. can cream of mushroom soup

10-oz. can green enchilada sauce

10-oz. can diced tomatoes with chiles

8-oz. pkg. shredded Colby Jack cheese

Garnish: sour cream, salsa, tortilla chips


Arrange frozen taquitos in a single layer in a 13" x 9" baking pan sprayed with non-stick vegetable spray; set aside. Mix together soup, sauce and tomatoes with chiles; spoon mixture over taquitos. Bake uncovered at 350 degrees for 25 to 30 minutes, until cheese melts. Serve garnished with sour cream, salsa and tortilla chips on the side. Serves 8 to 10.


Want to see the latest special feature we shared about this week's Cookbook of the Week? Check out our blog post: http://gooseberrypatch.typepad.com/blog/2011/02/cotw-ffm-special-feature.html