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.
- 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
- 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 1/4 cup 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.
My husband loved this dish. We often buy the frozen taquitos so when I saw I could make them myself I wanted to give it a try. These far surpassed the frozen variety. I used more than 1/2 cup cheese, sprinkling about 2 tbsp on each taquito. They browned up nicely. Mine did stick to the foil lined pan so next time I will be sure to spray it first.
These were easy and delicious! I made a couple of minor variations, adding some chopped green peppers and fresh tomatoes and a pinch of cumin. I also used half flour tortillas and half corn. The flour maintained their shape much better, but the corn "crunched up" better.
I just finished eating these. Fantastic! I used olive oil, and added a pinch of cumin, but the rest the same. They are mildly spicy, so add more chili powder if you like it hot. They came out nice and crispy, as if deep fried. I'm going to have one more now........