HOMEMADE TAQUITOS
Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!
Provided by Lauren Allen
Categories Main Course
Time 1h40m
Number Of Ingredients 15
Steps:
- For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.
- Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).
- Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.
- Assembly:
- If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.
- Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.
- Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.
- Fried Taquitos:
- Your oil should be hot (the tortillas should sizzle immediately when you put them in).
- Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides. Place them on a paper towel lined plate.
- Baked Taquitos:
- Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.
- Serve taquitos with guacamole, shredded cheese, salsa and sour cream.
Nutrition Facts : Calories 83 kcal, Carbohydrate 13 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1201 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
EASY TACO ROLLS
Taco meat mixture rolled up into flour tortillas and baked in the oven for a few minutes. My family LOVES them!
Provided by newmilitarymommy
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Stir the rice and 1/2 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 6 minutes until the water is fully absorbed; set aside. While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Reduce heat to medium, and stir in the taco seasoning, corn, 1/2 cup water, 1 1/2 cups Cheddar cheese, and the cooked rice. Cook and stir until the cheese has melted and the corn is hot. Spoon the mixture into the flour tortillas. Roll into a tight cylinder, and pack into an 8x11-inch baking dish (it will be a tight squeeze). Pour the salsa over top, and sprinkle evenly with 1 1/2 cups Cheddar cheese.
- Bake in the preheated oven until the cheese topping has melted and is beginning to brown, about 10 minutes.
Nutrition Facts : Calories 621.3 calories, Carbohydrate 54.1 g, Cholesterol 97.8 mg, Fat 30.2 g, Fiber 3.9 g, Protein 33 g, SaturatedFat 14.4 g, Sodium 1370 mg, Sugar 5 g
ROLLED TACOS
I love Mexican food but a lot of it is too spicy for me, so I've created this excellent, low-spiced version of rolled chicken tacos.
Provided by GIPSY
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside.
- Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds.
- Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed.
- Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.
Nutrition Facts : Calories 337 calories, Carbohydrate 37 g, Cholesterol 28.5 mg, Fat 13.2 g, Fiber 3.5 g, Protein 17.5 g, SaturatedFat 2.4 g, Sodium 910.6 mg, Sugar 2.4 g
BAKED ROLLED TACOS
My boyfriend, like most guys, has a huge appetite; I have a huge "need" to be frugal. Both of us are committed to eating healthy MOST of the time (that way, we don't feel as guilty while eating our pizza and wings and downing a couple of adult beverages on the weekends haha). Anywho, I'm on this huge kick right now of using cheap but healthy "fillers" such as beans, brown rice, textured vegetable protein (TVP), and fresh veggies (sometimes all at once!). My favorite home-cooked meals are not only healthy, but provide both of us with large enough portions to feel satisfied, plus "seconds" for the boyfriend, PLUS provide me with a work lunch the following day. If I can freeze half for a future meal, even better. Next time I make these, I'll probably throw in some chopped bell pepper and shredded carrots...that'll give me a couple more tacos, and more veggies! These are very filling.
Provided by Robyns Cookin
Categories Chicken Breast
Time 1h
Yield 16 tacos, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, mash the beans with a potato masher.
- Add the chicken, cumin, chili powder, garlic, enchilada sauce, and water. (Depending on how thin your enchilada sauce is, you may want to decrease the amount of water.).
- Turn heat to low and simmer until all liquid is absorbed. If the mixture is too liquidy, strain through a cheesecloth.
- Remove from heat and stir in half cup of cheese and the onions.
- Preheat oven to 400°.
- To prevent cracking, prep the tortillas by wrapping them in a kitchen towel and placing in a metal colander over a covered pan of boiling water until they are hot and pliable.
- Place 1/4 cup of filling lengthwise in the tortilla and roll the tortilla around it.
- Place on a greased cookie sheet, seam-side down. (At this point, you may want to secure each with toothpicks, though I haven't found it necessary.).
- Spray lightly with canola cooking spray and bake in preheated oven until taco shells are crispy.
- Top with the remaining cheese and bake until melted.
- Serve with taco sauce, homemade guacamole, and/or sour cream.
Nutrition Facts : Calories 341.3, Fat 7.9, SaturatedFat 2.3, Cholesterol 20.1, Sodium 412.4, Carbohydrate 49.4, Fiber 10.3, Sugar 1.7, Protein 20.3
FOLD-OVER TORTILLA BAKE
Here's something a little different to shake up taco night. But don't reserve this zippy dish for a weeknight-it's perfect for potlucks and serving company, too. something a little different from the usual tacos. It's special enough for potlucks or dinner guests. -Deborah Smith, DeWitt, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook ground beef and onion until beef is no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half the meat sauce into a 13x9-in. baking dish. Set aside. , Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread each warm tortilla with cream cheese and top with chiles. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. , Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 473 calories, Fat 25g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 1138mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein.
EASY TACO BAKE
Quick, easy, and less messy than real tacos. Eat with a fork and come back for seconds. Serve with tortilla chips.
Provided by Erica Leigh Bentz
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning.
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8x10-inch baking dish with cooking spray.
- Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer ground beef over refried beans. Wrap edges of crescent roll dough over ground beef.
- Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.
Nutrition Facts : Calories 700.4 calories, Carbohydrate 46.8 g, Cholesterol 91.6 mg, Fat 41.2 g, Fiber 4.5 g, Protein 31.6 g, SaturatedFat 16.9 g, Sodium 1515.4 mg, Sugar 7.6 g
OVEN BAKED TACOS
Make and share this Oven Baked Tacos recipe from Food.com.
Provided by 55tbird
Categories < 60 Mins
Time 45m
Yield 12 tacos, 12 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and drain.
- Add taco seasoning, refried beans and tomato sauce.
- Heat until blended.
- Preheat oven to 375 degrees.
- Spray a glass 9x13 pan with oil.
- Spoon taco filling into taco shells and stack them side by side in pan.
- When shells are filled, top each with shredded cheese.
- Bake for approximately 15 minutes, watching so they do not brown too much.
- Top with remaining ingredients, if desired.
Nutrition Facts : Calories 304.9, Fat 14.3, SaturatedFat 5.2, Cholesterol 51.4, Sodium 586.5, Carbohydrate 23.9, Fiber 3.7, Sugar 1.5, Protein 19.4
More about "baked rolled tacos recipes"
CRISPY ROLLED BEEF TACOS | READY SET EAT
From readyseteat.com
Cuisine MexicanTotal Time 35 minsCategory Main Dish, TacosCalories 458 per serving
- Preheat oven to 425°F. Spray large baking sheet with cooking spray. Drain tomatoes and reserve liquid; set aside.
- Heat large nonstick skillet over medium-high heat. Cook beef until crumbled and brown. Stir in taco skillet sauce and 1/3 cup tomatoes; bring to a simmer.
- Place 6 tortillas on a microwave safe plate. Cover with a damp paper towel and microwave 45 seconds, until hot and pliable. Working 1 at a time, sprinkle tortillas with about 1 tablespoon cheese and add about 1/3 cup beef. Roll tightly and place seem side down on baking sheet. Repeat with all remaining tortillas, meat mixture and additional cheese.
- Brush tortillas with oil. Bake 14 to 16 minutes, until crispy. Meanwhile, place beans and tomato liquid in a microwave safe bowl; cover. Microwave on HIGH 2 minutes, stirring halfway through. Serve tacos with remaining cheese, tomatoes, and lettuce with beans on the side. Top with onions, cilantro and avocado, if desired.
THE BEST BAKED TACOS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EASY CHICKEN TAQUITOS - ISABEL EATS
From isabeleats.com
GROUND BEEF TACOS RECIPE - PILLSBURY.COM
From pillsbury.com
CHICKEN TAQUITOS RECIPE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
DELICIOUS & EASY TACO BAKE RECIPE - COOK CLEAN REPEAT
From cookcleanrepeat.com
BAKED BEEF TACOS | RECIPETIN EATS
From recipetineats.com
BAKED CHICKEN TAQUITOS - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
OVEN BAKED TACOS IN SOFT OR HARD SHELLS | TASTES OF LIZZY T
From tastesoflizzyt.com
EASY TACO BAKE RECIPE/CRESCENT ROLL TACO BAKE - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
CHICKEN ROLLED TACOS BAKED | 24BITE® RECIPES
From 24bite.com
BAKED TAQUITOS RECIPE {EASY + HEALTHY} | LIL' LUNA
From lilluna.com
EASY CRESCENT ROLL TACO BAKE RECIPE | ALL THINGS MAMMA
From allthingsmamma.com
HOMEMADE GROUND BEEF TAQUITOS {BEST ROLLED TACOS}
From keytomylime.com
SKINNY 1 POINT WEIGHT WATCHERS PANCAKES | SLOW COOKER LIVING
From slowcookerliving.com
EASY BAKED CRISPY CHICKEN TACOS - SLENDER KITCHEN
From slenderkitchen.com
GROUND BEEF TAQUITOS: A QUICK & EASY MEXICAN BEEF DISH
From bakeitwithlove.com
BAKED ROLLED TACOS - KIM SCHOB
From kimschob.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #healthy #main-dish #poultry #mexican #low-fat #chicken #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #meat #chicken-breasts
You'll also love