Bs Beef And Bean Taquitos W Mexi Ranch Dipping Sauce Recipes

IDAHO FRY SAUCE

Steps:

• Whisk together 1 cup mayonnaise plus 2 tablespoons mayonnaise, sugar, salt, paprika, ground mustard, and onion powder until smooth.
• Stir in the ketchup, vinegar, and Worcestershire sauce until well blended.
• Cover and refrigerate until chilled, about 30 minutes.
• Store covered in refrigerator.

BEAN & CHEESE TAQUITOS W/ GUACAMOLE

Steps:

• Make guacamole first by combining all ingredients except sour cream.
• Mash and stir until only small lumps of avocado remain.
• Garnish with sour cream piled in the center and refrigerate until ready to use.
• Combine beans, Tabasco, cumin, corriander, salt and cheese stirring well.
• Microwave tortillas between 2 paper towels, 3 at a time on high for 30 seconds.
• Work with one tortilla at a time, keeping the others covered in paper towels so they stay warm and moist.
• Place 1 tablespoon of filling at the center edge of tortilla closest to you and roll tightly away from you like skinny cigar.
• Keep filling away from the edges, as it may leak out when frying and cause the oil to spatter.
• Put seam side down on a paper towel or wax paper and repeat the process until you've made all 24 taquitos.
• Using medium-thick cotton string, toothpicks, or bamboo skewers secure the center seam of each taquito (if you omit this part, they will pop open during frying and make a big mess).
• Heat oil in medium frying pan on medium-high (about 325F) and cook taquitos 4 at a time turning frequently until golden brown on all sides.
• Drain on cooling rack on top of paper towels (this ensures the oil drains away and the taquitos stay crispy).
• Serve hot with guacamole.

ORIENTAL BEEF TAQUITOS

Steps:

• Combine ground beef, egg, Accent, green onions, soy sauce, salt and pepper.
• Place some of meat mixture down the middle of a corn tortilla; how much will depend on the size of the tortillas and how big you want them to turn out. Roll up into a cylinder shape (you may want to place a toothpick through the taquito to keep it from unrolling when you fry it).
• Repeat until all of the meat mixture is gone.
• Heat oil to 350°F.
• Drop taquitos in a few at a time (don't overcrowd your pan). Fry until tortilla is golden and meat is cooked through (about 2 minutes).
• Place on paper towels to drain and sprinkle with salt.
• Serve while hot.

THREE CHEESE QUESADILLA WITH MEXICAN DIPPING SAUCE

Steps:

• To make the dipping sauce: Add salsa to sour cream and mix; set aside.
• Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
• Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.

SOUTHERN LIVING SPICY RANCH DIPPING SAUCE

Steps:

• Whisk together the first 6 ingredients.
• Garnish, if desired with additional seasoned salt.
• Store in airtight container, in refrigerator for up to 2 weeks.

SOUR CREAM AND HORSERADISH SAUCE

Steps:

• Mix all the ingredients in a small bowl.
• Cover and let stand at room temperature for 1 hour for the flavors to blend.
• Refrigerate any leftovers.

B'S BEEF AND BEAN TAQUITOS W/ MEXI-RANCH DIPPING SAUCE

Steps:

• Taquitos:.
• Brown ground beef with onion and garlic, drain.
• Add taco seasoning and prepare according to directions on packet.
• Add refried beans, salsa, and 1 cup of the cheese mixture.
• Stir to mix ingredients and heat mixture all the way through.
• Heat tortillas in microwave to soften, layering them with paper towels.
• Spoon roughly 2 tablespoons of mixture into each tortilla, sprinkling a bit of the remaining cheese on top.
• Roll and fry in oil.
• Optional: Cut each taquito into thirds with diagonal cuts.
• Sauce:.
• Mix sour cream, ranch, and desired amount of taco sauce.
• Top with chopped cilantro.