Classic Ground Beef Taquitos Food

BEEF TAQUITOS

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 GROUND BEEF TAQUITOS

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.

EASY BEEF TAQUITOS

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.

TAQUITOS (GROUND BEEF)

Steps:

• Brown the beef and drain.
• Add the onion and garlic and cook until soft.
• Add the tomato sauce, cumin, and chiles.
• Simmer for 5 minutes.
• Set aside.
• Briefly heat each tortilla in a pan with a little oil until soft enough to roll.
• Fill each tortilla with some of the meat mixture.
• Roll tightly (into the shape of a medium-sized cigar).
• Set aside.
• Heat 1/3 inch of oil.
• Quickly brown each taquito (about one minute).
• Serve warm with sides of salsa, sour cream, and guacamole.