These Oven-Baked Beef Taquitos are simple to prepare making them perfect for game day, parties and even a quick weeknight meal.
Hey, y'all! What's going on? A very happy Thursday to you all! With Cinco de Mayo being right around the corner (aka this weekend!) I thought I'd share with you another one of my favorite Mexican inspired recipes. Yesterday, I let you in on a little secret dip called Cowboy Queso Dip. Let me just tell you, that stuff is a-mazing! It would be the perfect addition to any celebration, especially Taco Tuesday or Cinco de Mayo.
The first foods that come to most peoples minds when they think of Mexican food are tacos, burritos, and fajitas. While those are all delicious, one of my favorite, underrated, Mexican foods is taquitos. Taquito means "small taco" in Spanish. They are typically made of a small rolled-up corn tortilla filled with a meat or beans and then crisp-fried or deep-fried. The tortilla is then topped with things like guacamole, queso, salsa, and sour cream.
The great thing about taquitos, aside from their versatility, is that they are one of those foods that are perfect as an appetizer or as a dinner dish. I love slathering them with my favorite toppings, including Slammin' Queso or Cowboy Queso, and munching on them during the game.
These taquitos are great because they are baked, rather than fried. I absolutely loathe the way frying foods makes my house smell, so I prefer to bake things whenever possible.
Ingredients:
1 pound lean ground beef 15 oz can pinto beans, rinsed well and drained 1/2 cup red enchilada sauce 1/2 tsp garlic powder 1/4 fresh cilantro, chopped 24 6 inch corn tortillas
Toppings: Salsa Guacamole Sour Cream Queso (Slammin' Queso, Cowboy Queso) Diced Tomatoes Sliced Green Onions Cilantro, chopped
Instructions:
1. Preheat oven to 425 degrees. Line a baking sheet with foil and place a wire baking rack on top of the foil. Lightly spray with nonstick cooking spray. Set aside.
2. In a large skillet, cook beef over medium-high heat, stirring often until browned evenly. Drain excess grease and return to pan.
3. Meanwhile, add beans to a large bowl and mash well. Add bean mixture to cooked beef. Season with salt and pepper. Add enchilada sauce, cilantro, and garlic powder. Mix until well combined.
4. Wrap 6 tortillas in a damp paper towel, place them on a microwave-safe plate and microwave for 60 seconds.
5. Filling only one tortilla at a time, place 3 tbsp of filling evenly on the lower third of the tortilla. Fold the bottom of the tortilla over the filling and pull back slightly, tucking the filling in closer to the fold. Roll the tortilla forward tightly. Place each taquito seam down on the prepared wire rack. Repeat steps 4 and 5 until all taquitos have been filled.
6. Spray the tquitos with nonstick spray and sprinkle a little bit of salt on each one. Bake for 15 to 20 minutes or until golden and crisp. Enjoy with your favorite toppings.
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