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
SPANISH BEEF AND RICE BAKE RECIPE
This Spanish Beef and Rice Bake is one of the best Mexican dishes that comes together quickly on a busy night! It's one of our favorite family dinner recipes.
Provided by Camille Beckstrand
Categories Main Course
Time 1h20m
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F.
- Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
- Let simmer for about 30 minutes, stirring occasionally.
- Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
- Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
- Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and diced tomatoes.
Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 18 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 904 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving
SPANISH SHREDDED BEEF
This is a delicious and easy recipe. I got it from a Publix store cooking demonstrator that they always had in the store(Publix is the only thing I miss from Florida). I love it with a loaded green salad. Uses a refrigerated Pot Roast package, but you can't tell.
Provided by mandabears
Categories Meat
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat large sauce on medium heat for 2-3 minutes.
- Place 1 tablespoon oil and garlic in pan.
- Cook and stir for 1 minute or until heated and fragrant.
- Stir in all remaining ingredients and cook and stir for 5 minutes or until thoroughly heated.
- Remove beef from heat and shred meat using 2 forks.
Nutrition Facts : Calories 306.2, Fat 12.8, SaturatedFat 3.1, Cholesterol 79.5, Sodium 678, Carbohydrate 21.7, Fiber 3.9, Sugar 12, Protein 30.8
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