Have you ever made something without fully understanding what possessed you to come up with it in the first place? This is one of those “what the heck” recipes that my family adores! It’s so quick, so easy and yet so packed with flavor. Perfect for a busy night or when you what something that tastes good without a lot of work. The recipe is three ingredients. That’s it. The steps are only three – brown, mix, bake. See, I told you it was easy.
The first time I made this, it was just the Kiddo and I on our own for dinner. We rummaged through the pantry, freezer and fridge, and thought “hey, why not put the chorizo in the Alfredo sauce and pour it over the frozen taquitos?” It was love at first bite. So we made it again for Hubby, who looked at us both like we were crazy. Again, one bite was all it took to win him over. Now we make it a point to keep the fixings on hand for busy nights.
This is important – I cannot stress this enough – to have success, you MUST use good chorizo – the kind you get in bulk at your Latin or Mexican markets – not that stuff in the grocery stores sold in long plastic tubes. You know the chorizo I’m talking about, the stuff that when cooked becomes nothing more than a skillet of bright orange-red grease. Sure, the good stuff is greasy, too. But any sausage worth its weight in gold has some fat content, right? If you don’t have a good Latin Market you can always be daring and make your own . . .
Anytime I brown ground meat, I like to use one of my cast iron skillets. That way I can use a heavy metal spatula and really break up the meat as it cooks. For this recipe, sort of chunky is okay. Just cook the chorizo over medium heat, crumbling as it cooks. Chorizo takes about 10-15 minutes to cook through. So while the meat is browning, you can get the oven hot. Once the chorizo has cooked through, simply dump a jar of your favorite Alfredo sauce into the pan. If you’ve used a good chorizo, the little bit of grease in the pan is fine to blend into the Alfredo sauce. If you’ve got more grease than meat, then drain it first. Lower the heat and stir until well-combined. Heat until bubbling.
Arrange the frozen taquitos in a casserole dish. Pack tightly without overcrowding the dish. Then pour the meat mixture over the taquitos, spread it out to cover all the taquitos. Pop it in the oven for about 15-20 minutes and that’s all there is to it. The sauce pops with flavor. The taquitos are super moist without being soggy. It’s great.
While the taquitos are baking, it’s the perfect time to make some fried refried bean. I like to put a little bacon drippings into a high-sided skillet and let the drippings melt over medium heat. Lower the burner to about medium-low. Then add a can of refried beans (any kind that you like), and spread it out in the bottom of the skillet. The bacon drippings add a wonderful smokey flavor to the beans. If you like, add a little taco seasoning or chopped jalapeno to the beans for even more flavor.
By the time the beans are nice and bubbling-hot, the taquitos are done. Add a salad with avocados and you’ve got a super tasty, super easy weekday meal.
This recipe can easily be doubled. It travels well and is something different to bring to your next potluck.
Taquitos in a Spicy Alfredo Sauce
1 Package 18-20 count FROZEN Taquitos (see note)
1 lb Chorizo
1 Jar Alfredo Sauce
Note: Any type of frozen Taquitos will work – beef, pork, cheese – they are all good. Just don’t use chicken. Chicken does not mesh well with the Chorizo sauce. It gets lost in the mix. Also, use corn wrapped rather than flour, as corn stands up to the sauce better.
Heat oven to 400-degrees
While oven is heating, brown chorizo meat in a large skillet. Break into small pieces as the meat browns.
Drain if necessary and return to pan over medium-low heat. Add Alfredo Sauce, stir to combine. Heat until bubbling.
While sauce warms, arrange the frozen Taquitos in a large casserole dish or enchilada platter.
Pour sauce over taquitos, place in oven and bake for about 20 minutes or until warmed through.
Hope you enjoy!