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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 48 |
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I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet. Ingredients:
5 lbs roast |
onion soup mix (optional) |
2 cups cheddar cheese, grated |
garlic powder |
onion powder (optional) |
1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained |
1/4 cup onion, finely chopped |
48 corn tortillas |
cheese sauce (optional) |
salsa (optional) |
sour cream (optional) |
guacamole (optional) |
Directions:
1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.
10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.
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