Prep 10 mins
Cook 29 mins
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 and sour cream, they make a quick and satisfying lunch or dinner.
- 1 tablespoon vegetable oil, plus more for brushing on the taquitos
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 3⁄4 lb lean ground beef
- 1 cup salsa, plus more for dipping
- 2 teaspoons chili powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 10 (6 inch) flour tortillas
- 1⁄2 cup shredded cheddar cheese or 1⁄2 cup monterey jack cheese
- sour cream
- Heat the oven to 400°F 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 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 tortillas 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, and bake in preheated oven until lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serve 4 to 6.