Beef Taquitos Food

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NO CAN BEATO THIS TAQUITO



No Can Beato This Taquito image

Provided by Guy Fieri

Categories     appetizer

Time 2h15m

Yield 24 taquitos

Number Of Ingredients 37

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, seeded and diced
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro
24 corn tortillas
Canola oil, for frying
Guacamole, recipe follows
Tomatillo Salsa, recipe follows
3 ripe avocados, peeled and pitted
1 jalapeno, seeded and minced
1/4 cup diced red onion
1/4 cup diced tomato
1/2 bottle your favorite beer
4 tablespoons sour cream
1 lime, juiced
Small handful fresh cilantro leaves (about 1/4 cup)
Salt and pepper
8 fresh tomatillos
Olive oil, for grilling
1/2 cup diced red onion
1 teaspoon minced garlic
1 teaspoon chopped fresh cilantro
1 tablespoon white vinegar
2 tablespoons hot sauce
1/2 cup plus 3 tablespoons diced tomato
Salt and pepper
2 tablespoons sour cream

Steps:

  • In medium saute pan over medium to high heat, add the oil, onion, red bell pepper, jalapeno pepper, potatoes, garlic and chicken. Saute until the chicken is cooked and the vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.
  • Deglaze the pan with the tequila and lime juice and let simmer until the liquid is almost evaporated.
  • Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.
  • Wrap the tortillas in paper towels and microwave for 2 minutes to make the tortillas pliable. Place about 4 tablespoons of the chicken mixture on 1 tortilla, roll tightly and close with a toothpick.
  • In large cast iron skillet, heat 1/2 inch of canola oil to 350 degrees F.
  • Cooking in batches, add the rolls to the hot oil, placing them seam-side down. Cook until golden brown, about 2 minutes, and turn to cook the other side until golden brown.
  • Remove and drain on paper towels. Remove the toothpicks and serve with the Guacamole and Tomtillo Salsa.
  • Place the avocados, jalapeno, red onion, tomato, beer, sour cream, lime juice, cilantro, salt and pepper in a blender and puree.
  • Rub the tomatillos with oil; grill until browned all over.
  • Place the tomatillos in a blender with the red onion, garlic, cilantro, vinegar, hot sauce, 1/2 cup of the tomatoes and 1/4 cup of water and puree. Season with salt and pepper. Top with the sour cream and remaining 3 tablespoons tomatoes and serve.

QUICK BEEF TAQUITOS



Quick Beef Taquitos image

Always a crowd pleaser, one of those recipes you have to kick everyone out of the kitchen to be able to complete. It's fast and delicious with beef, cheese, and chiles. Served best with sour cream and guacamole.

Provided by TRACEY

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 5

oil for frying
2 (12 ounce) cans roast beef with gravy
1 cup shredded pepper Jack cheese
1 (7 ounce) can diced green chiles
18 corn tortillas

Steps:

  • Heat oil in a skillet over medium-high heat.
  • Combine roast beef, pepper jack cheese, and green chilies in a bowl. Use a fork to break up the beef and mix ingredients.
  • Fry tortillas in hot oil just long enough to soften, just a few seconds; drain on a plate lined with paper towels.
  • Begin spooning beef mixture into tortillas making a line down the middle of the tortilla. Roll tortilla around the filling and place in frying pan with the edge of the rolled tortilla facing the bottom of the pan. Cook until the tortillas are completely browned, 5 to 8 minutes per side. Drain again on paper towels before serving.

Nutrition Facts : Calories 384 calories, Carbohydrate 38.8 g, Cholesterol 75.8 mg, Fat 13.4 g, Fiber 5.3 g, Protein 28.9 g, SaturatedFat 5.6 g, Sodium 1148.7 mg, Sugar 1.7 g

EASY BEEF TAQUITOS



Easy Beef Taquitos image

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, guacamole and sour cream, they make a quick and satisfying lunch or dinner.

Provided by Brandy Bender

Categories     Vegetables

Time 35m

Number Of Ingredients 11

1 Tbsp vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped (optional)
1 clove garlic, minced
3/4 lb lean ground beef or shredded beef
1 c salsa, plus more for dipping
2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
10 6-inch flour tortillas
1/2 c cheddar or monterey jack cheese, shredded
sour cream & guacamole, for dipping

Steps:

  • 1. 1.Heat the oven to 400º. 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 the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  • 2. 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 tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  • 3. 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, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream, guacamole and salsa. Serves 4 to 6.

OVEN-BAKED BEEF TAQUITOS RECIPE



Oven-Baked Beef Taquitos Recipe image

This Oven-Baked Beef Taquitos recipe is perfect for game day or for a quick weeknight meal. Taquitos are easy to make and freezer-friendly, too!

Provided by Jillian - a Food, Folks and Fun original

Categories     Appetizer     Main Dish

Time 45m

Number Of Ingredients 15

1- pound lean ground beef
15 oz. can pinto beans (rinsed and drained)
1/2 cup red enchilada sauce (store-bought)
¼ cup freshly chopped cilantro
½ teaspoon garlic powder
salt and pepper to taste
24 6-inch corn tortillas
For serving:
guacamole
sour cream
queso dip
salsa
diced tomatoes
sliced green onions
cilantro

Steps:

  • In 10-inch skillet over medium-high heat add beef and cook, stirring often, until evenly browned, about 5 minutes. Meanwhile, in a large bowl add beans and mash until paste-like. Once beef is browned, drain and add to bean mixture. Add enchilada sauce, cilantro, and garlic powder to bowl and mix until combined. Season to taste with salt and pepper.
  • Move oven rack to middle position and preheat to 425 degrees F. Line baking sheet with foil and set a wire rack inside baking sheet. Lightly spray a wire rack with nonstick cooking spray and set aside.
  • Wrap 6 tortillas in clean, damp paper towel, place them on plate and cover plate tightly with plastic wrap. Microwave tortillas until hot and pliable, about 60-90 seconds. Working with 1 tortilla at a time, place 3 tablespoons of filling evenly on the lower third of the tortilla. Fold bottom of the tortilla over filling, roll back slightly to tighten tortilla around the filling, and then roll forward tightly. Place rolled taquito seam-side down on the prepared baking sheet. Repeat with remaining corn tortillas as filling.
  • Spray taquitos with nonstick cooking spray, sprinkle lightly with salt and bake for 15-20 minutes or until golden and crisp. Serve taquitos with guacamole, sour cream, queso sauce, salsa, diced tomatoes, sliced green onions, and cilantro as desired.

Nutrition Facts : ServingSize 4 taquitos, Calories 273 kcal, Carbohydrate 16.15 g, Protein 25.37 g, Fat 12.2 g, Cholesterol 68 mg, Sodium 255 mg, Fiber 4.2 g, Sugar 0.68 g

BEEF TAQUITOS



Beef Taquitos image

Like tacos, only neater to eat. 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. Serve with salsa and sour cream.

Provided by KelBel

Categories     Lunch/Snacks

Time 30m

Yield 5 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil, plus more
vegetable oil, for brushing on the taquitos
1 medium onion, finely chopped
1 garlic clove, minced
3/4 lb lean ground beef
1/2 cup salsa, plus more salsa, for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6 inch) flour tortillas
1/2 cup cheddar cheese or 1/2 cup monterey jack cheese, shredded
sour cream

Steps:

  • Heat the oven to 400°. 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 the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  • Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 2 tablespoons of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  • 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, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.

BAKED CREAMY BEEF TAQUITOS



Baked Creamy Beef Taquitos image

Got a pound of ground beef? Add cheese, corn, sour cream and pickled jalapeño peppers to make these easy baked taquitos.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 lb. ground beef
1-1/2 cups KRAFT Shredded Hot Habanero Cheese
1 cup frozen corn
1/2 cup sour cream
1/3 cup drained pickled jalapeño peppers, coarsely chopped
12 flour tortillas (6 inch)

Steps:

  • Heat oven to 400°F.
  • Brown meat in large skillet; drain. Return meat to skillet. Add all remaining ingredients except tortillas; mix well.
  • Cover baking sheet with parchment; spray with cooking spray. Spread meat mixture onto tortillas; roll up. Place, seam sides down, on prepared baking sheet; spray with additional cooking spray.
  • Bake 10 to 15 min. or until heated through and golden brown.

Nutrition Facts : Calories 480, Fat 25 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 85 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

HOMEMADE TAQUITOS



Homemade Taquitos image

Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Provided by Lauren Allen

Categories     Main Course

Time 1h40m

Number Of Ingredients 15

1 2.5-4lb beef chuck roast *
Salt and freshly ground black pepper
14 oz can beef broth
½ cup salsa
1 1/2 Tbsp chili powder
1 teaspoon garlic powder
1/2 Tbsp cumin
1 teaspoon dry minced onion powder
20 corn tortillas
Oil for frying
toothpicks
Salsa
Sour cream
Guacamole
Shredded cheese

Steps:

  • For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
  • Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
  • For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
  • Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
  • Assembly:
  • If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
  • Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
  • Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
  • Fried Taquitos:
  • Your oil should be hot (the tortillas should sizzle immediately when you put them in).
  • Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
  • Baked Taquitos:
  • Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
  • Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

Nutrition Facts : Calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

TOOTHPICK BEEF TAQUITOS



Toothpick Beef Taquitos image

I made my own ground beef by grinding beef brisket, and I made salsa using my salsa recipe, but this certainly works perfectly well with prepared ingredients.

Provided by Late Night Gourmet

Categories     Cheese

Time 2h

Yield 30 serving(s)

Number Of Ingredients 14

2 lbs ground beef
1/2 onion, finely chopped
1 bell pepper, finely chopped
4 garlic cloves, minced
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon file powder (optional)
1 teaspoon kosher salt
2 cups cheddar cheese, shredded
1 cup salsa (I used homemade salsa verde)
30 small corn tortillas, 5-inch diameter
4 ounces canola oil

Steps:

  • Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
  • Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
  • If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
  • Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
  • Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
  • Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
  • Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.

BEEF TAQUITOS



Beef Taquitos image

These taquitos are so good. They can be frozen ahead of time and pulled out a few at a time for a quick dinner. Prep time includes 4 hours freeze time and 6 hours crock pot time. Also the cook time is specific to baking time, it is less if you fry them.

Provided by cervantesbrandi

Categories     Lunch/Snacks

Time 11h11m

Yield 40 taquitos

Number Of Ingredients 9

1 lb beef roast (cooked in the crockpot and shredded)
2 beef bouillon cubes
6 garlic cloves
1/4 small white onion
water
2 cups monterey jack cheese (shredded)
1/4 cup green chili pepper (diced, I use fresh roasted)
120 count corn tortillas
2 cups oil

Steps:

  • Place the roast in a crock pot. Add the garlic cloves, onion, bouillon cubes, and cover the roast with water. Cook on high for 6 hours. Once the roast is cooked and fork tender cool the roast until cool enough to handle and set aside.
  • Heat the oil in a saute pan on medium heat.
  • While the oil is heating you can start to assemble the meat for the taquitos.
  • Place the shredded meat, shredded cheese, and green chiles in a large bowl and toss to combine.
  • Now that your oil is heated add one tortilla at a time into the hot oil for 20 seconds on each side to "soften" the tortilla. As each tortilla is softened place them on a plate stacked on top of each other.
  • Once you have about 40 tortillas "softened" you can start preparing the taquitos.
  • Line an aluminum pan with wax paper to place your prepared taquitos on.
  • On a seperate plate, place two tablespoons of the meat mixture in the middle of a "softened" tortilla in the shape of a line going all the way across the tortilla. Gently fold one side of the tortilla over to meet the other side (it doesnt have to line up exactly. Carefully and tightly roll the tortilla into the shape of a cigar. Place the taquito seam side down on the wax paper lined pan.
  • Continue to roll the remaining tortillas. If there is leftover meat soften more tortillas to continue rolling taquitos until all the meat is gone. Cover the taquitos with plastic wrap and place the pan in the freezer for 4 hours.
  • If you are ready to prepare them you can bake them on an ungreased baking sheet for 11 minutes on 400 degrees or dry them in a pan on medium high for 2 minutes each side in two cups of oil. To keep them frozen simply take them from the pan and put the taquitos in a ziploc bag to prevent them from getting freezer burn. They freeze for up to one month.

Nutrition Facts : Calories 305, Fat 16.9, SaturatedFat 3.7, Cholesterol 12.9, Sodium 100.1, Carbohydrate 32.5, Fiber 4.6, Sugar 0.8, Protein 7.7

BAKED GROUND BEEF TAQUITOS



Baked Ground Beef Taquitos image

Easy, kid-approved, healthy, oven baked ground beef taquitos. This recipe checks all the right boxes. Plus, freezer-friendly!

Provided by Kristin Marr

Categories     lunch     Main Course

Number Of Ingredients 14

10 8-inch flour tortillas
1 lb ground beef
1/2 cup finely diced yellow onion
2 garlic cloves (minced)
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground cumin
1/2 tsp paprika
8 ounces no salt added tomato sauce (OR crushed tomatoes (I usually go with crushed tomatoes leftover from making pizza sauce) )
1 cup shredded cheese of choice (cheddar, monterey jack, etc. )
skillet
parchment paper
sheet pan

Steps:

  • Preheat the oven to 400F and line a sheet pan with parchment paper.
  • In a large skillet, brown ground beef and onion. Once brown, add the seasonings: garlic, chili powder, salt, pepper, cumin, paprika. Cook for a couple of minutes, until fragrant. Add the tomato sauce and stir.
  • Remove from the heat source. Stir in the shredded cheese.
  • Spoon some filling in a straight line near one edge of the tortilla, and roll tightly from that end. Place on the prepared sheet pan. Repeat until all the filling is used up.
  • Lightly spray or brush the tops of the tortillas with oil. For a spray, I like Chosen Foods avocado spray. For brushing, I use olive oil or avocado oil.
  • Bake for 20 minutes or until beginning to brown and crisp on top. Serve with toppings: radish slices, avocado slices, guacamole, salsa, sour cream, green onions, shredded lettuce, slaw, or cilantro.
  • To freeze for a future meal: Prepare filling as above and let cool before filling tortillas. Place the taquitos on a parchment-lined sheet pan and freeze for 2 hours. Once frozen, wrap them in the parchment sheet and place in a plastic bag for up to 3 months in the freezer. To cook from frozen, preheat oven to 375F. Place taquitos on a parchment-lined sheet pan and spray or brush with oil. Bake for 25 minutes or until heated through and brown and crisp on top.

Nutrition Facts : Calories 281 kcal, Carbohydrate 29 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 741 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

AIR FRYER BEEF TAQUITOS



Air Fryer Beef Taquitos image

The flavored ground beef mixture that fills each of these perfectly air fried crunchy taquitos is sure to make your mouth water!

Provided by Julie Chiou

Categories     Main Course

Time 40m

Number Of Ingredients 11

1 ½ pounds lean ground beef
1 medium yellow onion (diced)
1 medium green pepper (diced)
2 tablespoons garlic powder
1 tablespoon paprika powder
3 tablespoons olive oil (for sautéing)
Salt and pepper (to taste)
2 eggs
24 soft corn tortillas
2 cups shredded Mexican cheese
Corn husk (torn into long strips, or kitchen string cut into 7" long sections)

Steps:

  • Heat olive oil in a large frying pan over medium heat, and sauté onions together with the green peppers, stirring until the onions sweated and turned slightly brown and the green peppers softened.
  • Add ground beef, stirring and breaking down any large pieces. Sauté until the meat turned slightly brown
  • Add garlic powder and paprika and continue to sauté until the ground beef are fully cooked and slightly crispy
  • Take the pan off the heat, season with salt and pepper to taste
  • Transfer the ground beef mixture into a bowl, stirring continuously to let the mixture cools.
  • Whisk 2 eggs in a small bowl
  • Once the ground beef mixture is cool (about 5-10 minutes), add eggs and mix well
  • On a clean work surface or a plate, lay down one corn husk strip (or kitchen string) sideways (in horizontal position). Place a soft corn tortilla on top of the strip
  • Put 1 tablespoon of shredded cheese on the tortilla, forming a line from top to bottom (vertically). Add 1-1/2 tablespoon of ground beef mixture on top of the cheese
  • Roll the tortilla. Start by taking the right side and bring it over to the left, covering the cheese and meat mixture. Tuck the edge under the filling mixture, then slowly and as tight as possible, roll the tortilla. Tie the corn husk strip/kitchen string securely around the middle of the roll. Push any filling that might have come out of the ends back into roll and cut off excess length of the strip/string
  • Repeat the process for the remainder of the tortillas
  • Spray the base and sides of your air-fryer basket with avocado oil spray, including the extra rack (if available).
  • Place as many taquitos in the basket and rack as you can without crowding them and spray the top with avocado oil spray.
  • If using the extra rack, set the heat to 375°F and timer to 8 minutes. Check the taquitos on the extra rack after 8 minutes, leave the ones on the basket below. Once the top surface is brown and crispy, flip them over so the bottom side can get crispy as well. Fry for another 4 minutes and check again, adding another 2 minutes of cooking time if necessary. Once they are brown and crispy, remove the taquitos on the top layer along with the rack. Flip the remaining taquitos over so the bottom side can get crispy, and fry for another 4 minutes.
  • If using only one basket, set the heat to 375°F and timer to 6 minutes. Check the taquitos and once the top surface is brown and crispy, flip them over so the bottom side can get crispy as well. Fry for another 3 minutes. Once top and bottom side are golden brown and crispy, take the taquitos out of the fryer. Add 2 minutes of additional time if the taquitos are not yet crispy.
  • Repeat the process for the remainder of the taquitos.
  • Serve immediately (see notes for suggested toppings)

Nutrition Facts : ServingSize 1 taquito, Calories 155 kcal, Carbohydrate 13 g, Protein 10 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 40 mg, Sodium 102 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g

OVEN BAKED BEEF TAQUITOS



Oven Baked Beef Taquitos image

Crispy, crunchy and savory, these Oven Baked Beef Taquitos are simple to make and are sure to be a new family favorite. Made using just a few wholesome ingredients, such as ground beef, refried beans and corn tortillas, these are perfect for a busy weeknight and are also freezer-friendly.

Provided by Lexi's Clean Kitchen

Categories     Dinner

Time 40m

Number Of Ingredients 11

1 teaspoon avocado oil, plus additional for greasing the taquitos
1 lb. grass-fed ground beef
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 cup refried beans (either store-bought or homemade)
1 cup shredded mexican cheese
12 corn tortillas

Steps:

  • Preheat oven to 400ºF and line a rimmed baking sheet with a piece of parchment paper. Lightly oil the parchment paper.
  • Heat olive oil in a skillet over medium heat. Once hot add beef and cook until no longer pink, about 4-6 minutes. Drain any excess fat.
  • Add the paprika, chili powder, garlic powder, onion powder, salt and pepper and cook for 1 minute. Shut off the heat, and let cool slightly before transferring the mixture to a bowl.
  • Add the refried beans and shredded cheese to the bowl and mix together until well combined.
  • Warm tortillas up either in a hot cast-iron skillet or in the microwave until malleable. Place 1 tortilla down on a flat surface and fill it with about 1/4 cup of the beef mixture off to the side. Roll up the tortilla tightly and place it, seam side down on the baking sheet. Continue until all of the filling has been used up.
  • Lightly oil the tops of the tortillas.
  • Bake on the lowest rack in the preheated oven for 15-20 minutes, flipping halfway though, until the tortillas are lightly crisp and the filling is melty.
  • Serve taquitos as desired with optional garnishes of chopped lettuce, tomato, queso fresco, cilantro and hot sauce!

Nutrition Facts : ServingSize 1 taquito, Calories 172 calories, Sugar 1g, Sodium 260mg, Fat 8g, SaturatedFat 4g, Carbohydrate 14g, Fiber 3g, Protein 11g, Cholesterol 6g

YUCATAN BEEF TAQUITOS WITH RED RICE



Yucatan Beef Taquitos with Red Rice image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 25

2 pounds flank steak, cut into 2-inch strips
8 cups beef stock
1/2 yellow onion, chopped
1/4 bunch cilantro leaves, chopped
2 cloves garlic, smashed
1 bay leaf
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
5 plum tomatoes, cored and diced
1 yellow onion, diced
1/4 bunch cilantro leaves, chopped
1 chipotle en adobo, chopped
Kosher salt and freshly ground pepper
Vegetable oil, for frying
16 corn tortillas
Flour and water, as needed
6 plum tomatoes, roasted
1/2 yellow onion, diced
2 cloves garlic, chopped
1/3 cup vegetable oil
2 cups white rice
Kosher salt and freshly ground black pepper
4 cups chicken stock
1/2 cup diced carrot
1/2 cup fresh green peas

Steps:

  • Make the Beef: In a large pot, combine the steak, stock, onion, cilantro, garlic, and bay. Season with salt and pepper, to taste. Bring to a boil, lower the heat, and simmer until very tender, about 2 hours. Remove bay leaf. Let cool and shred the beef. (Strain the stock and reserve for another use.)
  • Meanwhile, make the Taquitos: Heat the oil in a large skillet over medium-high heat. Add the tomato, onion, cilantro, and chipotle and cook, stirring, until soft. Season with salt and pepper, to taste. Let cool and mix with the shredded beef.
  • In a large saucepan, pour the oil to a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer inserted in the oil reads 365 degrees F. Working in batches, fry the tortillas until just limp (not crisp!), about 2 to 3 seconds.
  • Mix a little flour and water together in a small bowl to make a paste. Fill each tortilla with about 1 1/2 ounces of the beef filling and roll to form a tube. Seal each taquito with the paste. Refrigerate the taquitos until ready to serve.
  • Make the Red Beans: Puree the tomatoes, onion, and garlic in a blender.
  • Put the rice in a strainer in the sink and rinse, letting the water run over it for at least 5 minutes. Drain the rice and shake to remove any excess moisture.
  • Heat the oil in a large saucepan with a tight-fitting lid, over medium heat. Add the rice and cook, stirring, until golden brown, about 8 minutes. Add the tomato puree and stir to combine. Season with salt and pepper, to taste. Add the stock and bring to a boil. Lower the heat and cook, covered, for 25 minutes.
  • Remove the rice from the heat and let rest for 10 minutes. Fluff the rice with a
  • fork. Stir in the carrots and peas.
  • Reheat the oil to 365 degrees F. and fry the taquitos until crispy and hot. Serve immediately with the rice and beef.

BEEF TAQUITOS (OAMC)



Beef Taquitos (Oamc) image

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.

Provided by TishT

Categories     Lunch/Snacks

Time 3h30m

Yield 48 serving(s)

Number Of Ingredients 12

5 lbs roast
onion soup mix (optional)
2 cups cheddar cheese, grated
garlic powder
onion powder (optional)
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)

Steps:

  • Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
  • Cook at 325F for 34-38 minutes per pound.
  • Let cool thoroughly overnight in fridge.
  • 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.
  • Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
  • Roll up tortilla.
  • To soften tortillas, microwave between two damp paper towels for a few seconds.
  • To freeze for later, simply put seam side down on cookie sheets and freeze.
  • Flash freeze on wax papered covered cookie sheets.
  • When firm, transfer to ziplock freezer bags.
  • To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
  • To eat them now, continue with directions for frying below.
  • Heat electric skillet to 300°F covering bottom with oil.
  • Fry taquitos with open edge down to seal.
  • Turn over fry other side.
  • Serve hot with condiments.

Nutrition Facts : Calories 132.9, Fat 4.3, SaturatedFat 1.9, Cholesterol 35.2, Sodium 123.6, Carbohydrate 11.4, Fiber 1.7, Sugar 0.5, Protein 12.8

CLASSIC GROUND BEEF TAQUITOS



Classic Ground Beef Taquitos image

Classic Ground Beef Taquitos. Dip this crunchy and delicious Mexican appetizer into salsa or guacamole, and it's like a piñata breaking in your mouth.

Provided by Maggie Unzueta

Categories     Dinner     Lunch

Time 38m

Number Of Ingredients 7

½ lb ground beef
½ cup salsa ((of your choice))
1 dozen corn tortillas
¼ cup shredded cheddar cheese
2 cups oil
More salsa (optional)
Guacamole (optional)

Steps:

  • Cook ground beef, drain, and return to pan with your favorite salsa.
  • Let simmer for 5 minutes. Then remove from heat.
  • Warm tortillas in the microwave for 30 seconds.
  • Add a spoonful of ground beef to the tortilla.
  • Add shredded cheese.
  • Roll up and tie with a toothpick, as shown in picture above.
  • Set aside. Repeat.
  • Heat oil in a pan.
  • Fry taquitos 3-minutes on each side, or until golden brown.
  • Drain on a paper towel.
  • Serve with salsa and/ or guacamole.
  • NOTE: Do not overcrowd the pan, or they will not cook properly.

Nutrition Facts : Carbohydrate 1 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 104 mg, Fiber 1 g, Sugar 1 g, Calories 94 kcal, ServingSize 1 serving

BEEF, BEAN, & CHEESE TAQUITOS



Beef, Bean, & Cheese Taquitos image

Alicia Stoltenberg from Everyday Home Cook shares her recipe for Beef, Bean, & Cheese Taquitos. Taquitos are a fun food for appetizers, or even a main dish. They are great for the whole family, and perfect finger food for dipping in a side of salsa or cheese dip. This simple recipe is also freezer friendly. So, whip up a double batch and throw half in the freezer for a quick meal in the future!

Provided by Old El Paso

Categories     Entrees

Time 40m

Number Of Ingredients 5

1 pound ground beef, browned & drained (seasoned, if desired)
1/2 can (16 oz) Old El Paso™ Traditional Refried Beans
1 1/2 cups shredded cheese (cheddar, Monterey Jack, colby, or a blend)
24 corn tortillas
cooking spray

Steps:

  • Preheat oven to 400°F. Warm corn tortillas as directed on package.
  • Spread 1 to 1 1/2 tablespoons refried beans down the center third of a tortilla, top with about 1 to 2 tablespoons ground beef, and a sprinkle of cheese. Roll up and place seam side down on one of two large cookie sheets or two 12"x17" jelly roll pans. Repeat with remaining tortillas.
  • Spray taquitos lightly with cooking spray. Bake in preheated 400°F oven for about 20 minutes, until lightly browned and crispy. Serve immediately.

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