My family LOVES taco’s. We love both beef and chicken taco meat. I make our meat using McCormick’s Taco Seasoning, which is what I used for this recipe instead of the ingredients given below. You can buy it for both beef or chicken. It is so good! I use the meat in taco shells, on nacho’s, chalupas, and even in crescent rolls all bundled up into a little piece of heaven. 😉 This recipes has you putting the meat into flour tortillas and placing them in the oven to get a little crispy on the outside. Yummy!! One thing though, that we learned, was to let them cool for a bit. We got so excited to try these that we took big bites and burned our mouths because they were still piping hot inside. Please be careful and let them cool. 🙂
1 tablespoon vegetable oil, plus more for brushing on taquitos
1 medium onion, finely chopped
1 clove garlic, minced
3/4 pound lean ground beef
1 cup salsa, plus more for dipping
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas or you could use corn
1/2 cup shredded Cheddar or Monterrey Jack
Sour Cream & Guacamole (optional)
Heat oven to 400 F. Heat 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.
(I substituted the following with the taco seasoning) Stir in 1/2 cup salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for ten 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 8-12 minutes. Serve them hot with sour cream, guacamole, and/or salsa.
Recipe adapted from: Six Sisters Stuff