Sunday, June 30, 2013

Baked Beef Taquitos

Taquitos are a pretty great but as I've mentioned so many times, I have a fear of deep frying things. Thus, I have never tried to make them before despite the fact they are delicious. This baked version really isn't any healthier--it uses quite a bit of oil. The warm oil makes the corn tortillas flexible enough to roll tight and to make them crispy when they're baked.

Baked Beef Taquitos


1 lb beef (I used part of a london broil, but you can use a chuck roast or other)
1 onion thinly sliced
1 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
1/2 tsp cayenne pepper
1 can chopped green chilies
1/2 cup of beef stock
1 cup shredded sharp cheddar
1 cup of vegetable oil
18 small corn tortillas (taco size)


Place the beef, beef stock, onion, green chilies and spices into a slow cooker. Cook on high about four hours. Shred the beef and set aside.

Preheat your oven to 400 degrees.

In a small frying pan, warm the oil over medium heat. Dip the the corn tortillas into the oil for about 30 seconds each. Let excess oil drip off. Place about 3 tablespoons of beef filling and 1 Tbsp of shredded cheddar into each tortilla and roll tight. Place seam side down on a baking sheet.

Bake about 20 minutes until tortillas start to brown and are crispy. Serve with guacamole and sour cream.

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