Recipe: Beef Taquitos

becky_caMay 9, 2003

* Exported from MasterCook *

Beef Taquitos

Recipe By :

Serving Size : 48 Preparation Time :0:00

Categories : Beef Tested and Approved

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 pounds roast

onion soup mix -- optional

2 cups cheddar cheese -- grated

garlic powder

onion powder -- optional

1 1/2 cups picante sauce

OR salsa or 1 can diced tomatoes undrained

1/4 cup onions -- finely chopped

corn tortillas


Cheez-whiz type sauce

salsa and sour cream

Cook roast in roasting pan (or slow cooker), pouring onion soup mix,

dissolved in 1 cup water, over it.

Cook at 325ºF for 34-38 minutes per pound.

Let cool thoroughly overnight in fridge.

Finely chop roast beef and mix with cheddar cheese,

garlic and onion powder, salt and pepper, picante sauce and onion in a large


Portion 1/4 cup mixture onto each flour 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. To eat them now, continue with directions for frying below.

Heat electric skillet to 300ºF covering bottom with oil. Fry taquitos with

open edge down to seal. Turn over fry other side. Serve hot with condiments.

Adapted by Becky Chatham from a recipe by Dawn Flynn

- - - - - - - - - - - - - - - - - - -

NOTES : To 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.

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Thanks for this recipe, Becky! I tried these tonight and they were very good. I made fresh salsa to serve with the sour cream and Cheez Whiz. Wasn't sure about the Cheez (this is not something I usually use or buy) but it was good on the Taquitos.


    Bookmark   July 19, 2003 at 8:58PM
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