Beef Taquitos (Oamc)

Recipe by TishT
READY IN: 3hrs 30mins




  • 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.