Perry always has strong cravings for Mexican food, but I don’t necessarily like how heavy Mexican food can feel in your stomach. I attribute that heavy feeling to how much deep frying is involved in the cooking process. When I do attempt to satisfy my husband’s cravings I make sure it’s a “make over” recipe that calls for baking rather then frying. This taquito recipe is a what I like to call a jackpot dinner. They are delicious, filling, easy to make, and not completely bad for you. I used a spicy chipotle salsa to kick up the heat and a creamy homemade guacamole to cool it down
Serves: 5+ Calories: 236 / Taquito Time: 30 minutes
- 1 1/4 tablespoons vegetable oil
- Cooking Spray
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 lb lean ground beef
- 1 cup salsa, plus more salsa, for dipping (we used chipotle and it had great flavor/heat)
- 2.5 teaspoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 (7 1/4 inch) flour tortillas
- 3/4 cup cheddar cheese or 3/4 cup monterey jack cheese, shredded
- Optional: sour cream, guacamole, and salsa for dipping
- 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.
- 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.
- Tightly roll the tortillas and place them on a foil-lined baking sheet with the seam sides down.
- Spritz the taquitos lightly with cooking spray, 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, salsa, and/or guacamole
*Original recipe belongs to http://www.food.com
*Photo is an original belonging to me