A Day in the World of Jane

Beef Taquitos

Photo by Sheri-BDB

• Prep Time: 20 mins
• Total Time: 3 hrs 30 mins
• Servings: 48

Ingredients

• 5 lbs roast
• onion soup mix (optional)
• 2 cups cheddar cheese, grated
• garlic powder
• onion powder (optional)
• 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) cans diced tomatoes, undrained
• 1/4 cup onions, finely chopped
• 48 corn tortillas
• cheese sauce (optional)
• salsa (optional)
• sour cream (optional)
• guacamole (optional)

Directions

1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.

Directions

10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.

 

from: http://www.food.com/recipeprint.do?rid=81118






Buffalo chicken taquitos.
4 cup(s) of chicken, cooked and shredded
12 soft taco, flour tortillas
2 cup(s) of mozzarella cheese, grated
4 ounce(s) of Philadelphia cream cheese
1/3 cup(s) of Frank’s hot sauce
1/3 cup(s) of milk
2 tbsp. of butter
1 tsp. of Mrs. Dash
1 tsp. of garlic powder
2 tbsp. of vegetable oil
*Note to make a lower calorie/fat version of this. Use the Fat Free or 1/3 Less Fat Cream Cheese.
Steps
Preheat oven to 425 degrees.
In a small sauce pot over medium low heat, melt butter.
Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
Combine chicken and sauce.
Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
Brush taquitos with vegetable oil on all sides.
Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
Serve with Kraft Blue Cheese Dressing and celery sticks.


Read more http://www.pincookie.com/buffalo-chicken-taquitos-2/