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Seafood Casserole Baked Tacos

Seafood Casserole Baked Tacos 

6 tablespoons butter

½ cup white onion, small diced

1 tablespoon cornstarch

2 cups milk

½ teaspoon ground nutmeg

8 oz. white mushrooms, chopped

½ lb. scallops, cut in small cubes

½ lb. cooked shrimp, cut into small pieces

2 cups cooked rice or 2 cups Orzo pasta

1 package Old El Paso Stand ‘n Stuff taco shells

1 cup Monterey Jack or Colby Jack cheese, shredded

Salt and pepper, to taste

1 jalapeno pepper, sliced 

Preheat oven to 400-degrees F. 

In a large skillet or large pot, add 3 tablespoons butter, melt over medium-low heat and add onion.  Cook and stir 4-5 minutes, or until onions are translucent.  Add cornstarch and stir well.  Gradually stir in the milk and nutmeg, whisking continuously.  Season with salt to taste, and keep stirring until the sauce is thick, about 15 minutes.  Set the sauce aside. 

Add the remaining butter to a large skillet and add the chopped mushrooms.  Cook for 2-3 minutes, then add the scallops, and cook for about 5 minutes.  Season with salt and pepper to taste and add to the white sauce and stir.  Stir in cooked shrimp.  

To assemble the tacos, place the taco shells in a baking dish and add a layer of the white rice or orzo pasta first on each shell, followed by a couple of tablespoons of the creamy seafood mixture and top with some of the shredded cheese.  Add some sliced jalapeno’s on top of tacos.  

Bake uncovered for 10-15 minutes or until the cheese has melted and the top of the taco shells and cheese is golden brown. 

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