Mexitaliano Taquito and Mushroom Bake

by Paulette H.

Nonstick cooking spray
1 (20 oz.) Box José Olé® Shredded Steak Taquitos
4 Tablespoons butter or margarine
1/2 large yellow onion, diced

1/3 cup red wine (don't use sherry)
2/3 cup beef broth or consommé
1/2 cup pasta sauce (ready-made is great)
1 Tablespoon Worcestershire sauce
1/2 cup grated Parmesan cheese

Preheat oven to 400°F and spray a 9x13-inch baking dish with nonstick cooking spray.
Place Taquitos in one layer in the baking dish and set aside to rest.
In a large (approx. 12-inch) skillet or frying pan, combine the butter, onions, and mushrooms over medium/high heat, and saute, stirring until onions are clear and mushrooms are slightly shiny looking: about seven (7) minutes.
Add in the wine, beef broth, pasta sauce, and Worcestershire sauce, and continue to simmer another five (5) minutes.
Remove mushroom mix from heat and pour evenly over the Taquitos in the baking dish. Sprinkle the Parmesan cheese over all and bake for fifteen (15) minutes.
Remove and serve hot.
If you prefer to omit the wine, you can substitute with 1/3 cup more of the beef broth.


Preparation Time: Under 30 minutes.
Makes 4 hearty main dish servings.