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 (guac recipe here). Perry gave five stars and this is why:
When I saw that Kelsey was making these with flour tortillas I didn’t think it was going to come out nearly as good as they were. They honestly looked like skinny burritos and I was a little put off. However, my opinion quickly changed when I took my first bite. The tortilla looks big but after it’s been in the oven it comes out crunchy and less fluffy looking. Kelsey made some quacamole to go with it and the combination of flavors was awesome. I would love to try this with shredded beef also. I want Kels to make a back stock of these and keep them in the freezer to feed my Mexican food cravings. Full stars for flavor, spice, and crunchy tortillas.”
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