Prep 10 mins
Cook 30 mins
Adapted from Family Fun: 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.
- 14.79 ml vegetable oil, plus more
- vegetable oil, for brushing on the taquitos
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 340.19 g lean ground beef
- 236.59 ml salsa, plus more
- salsa, for dipping
- 9.85 ml chili powder
- 2.46 ml salt
- 1.23 ml pepper
- 10 (60 inch) flour tortillas
- 118.29 ml shredded cheddar cheese or 118.29 ml monterey jack cheese
- 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.
I really liked these, they were easy to make and tasted great. Next time i will add some coriander and some diced chili to it.