7 Layer Taquitos

  1 reviews
  • 20|min prep time
  • 20|min total time
  • 11 ingredients
  • 4 servings

to 10 corn tortillas
cup sour cream
to 4 tablespoons Old El Paso™ chile and roasted garlic Mexican cooking sauce (from 8-oz pouch)
can (16 oz) Old El Paso™ refried beans
teaspoon ground cumin
teaspoon chili powder
Old El Paso™ Thick ‘n Chunky salsa
Shredded Cheddar cheese
Sliced olives
to 4 tablespoons peanut or canola oil


  1. 1 Heat 10-inch skillet over medium-high heat. Place 1 tortilla in skillet; cook a few seconds on each side or until pliable. Remove from skillet; place on plate. Repeat with remaining tortillas.
  2. 2 In small bowl, stir together sour cream and cooking sauce; set aside.
  3. 3 In medium bowl, stir together beans, cumin and chili powder. Place spoonful of beans on one side of 1 tortilla. Top with salsa, guacamole, cheese and olives. Roll up tortilla around filling; place on plate. Repeat with remaining tortillas.
  4. 4 In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium heat. (You will need to add a little more oil halfway through cooking the taquitos when the oil is getting low.) When oil begins to shimmer, add taquitos 2 or 3 at a time; cook on each side until golden, 2 to 3 minutes. Place on paper towel-lined plate. Immediately serve taquitos with sour cream sauce for dipping.




Nutrition Information

Recipe Step Photos

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