Beef Taquitos

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Beef Tested and Approved

Amount Measure Ingredient -- Preparation Method
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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
Condiments:
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
bowl.

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 dflynn@datai.net

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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.

Teresa