La Viva Mexico!

Beef Taquitos

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.

Ingredients:

1 tablespoon vegetable oil, plus more for brushing on the taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef (I used a whole pound)
1/2 cup salsa, plus more for dipping (added a little more for extra meat)
2 teaspoons chili powder (I was conservative on this so it wasn't too spicy for the kids)
1/2 teaspoon salt
1/4 teaspoon pepper
10 (6-inch) flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack (I added more cheese)
Sour cream

Step 1

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. (I only let this simmer about 5 minutes or so)

Step 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.

Step 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 (I found that spraying them with cooking oil works great), 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. Serves 4 to 6. (I found the time sufficient to warm the filling, but it didn't really brown the outside enough. I reccomend 15-18 minutes, crispy!)

These were quite yummy and even the kids ate them well. We had them with sour cream , salsa, and mashed avocado... I believe the 3 colors of the Mexican flag :o)

Second Attempt: I used a chunky salsa verde inside with the ground beef for a different flavor, it was a nice change and we ate them with red salsa and sour cream.