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Prep Time: 10 Minutes Cook Time: 29 Minutes |
Ready In: 39 Minutes Servings: 6 |
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Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner. Ingredients:
1 tablespoon vegetable oil, plus more for brushing on the taquitos |
1 medium onion, finely chopped |
1 garlic clove, minced |
3/4 lb lean ground beef |
1 cup salsa, plus more for dipping |
2 teaspoons chili powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
10 (6 inch) flour tortillas |
1/2 cup shredded cheddar cheese or 1/2 cup monterey jack cheese |
sour cream |
Directions:
1. Heat the oven to 400°F Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortillas with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, and bake in preheated oven until lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serve 4 to 6.
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