We just finished making these. I don't know how they
expect them to last in the freezer, my family gobbled them up
I do have to confess that I cheated a bit. Instead of cooking a roast, I
Just used 12 oz cans of Roast beef from Aldi's (2) and since I was out
of cheddar and used mozzarella cheese with corn tortillas.
It was a hit!
Also I have to laugh that when I did spell check on taquitos to see
if I was spelling it correctly, the alternative words suggested
"mosquitoes" lol I am still not sure if I am spelling taquitos
correctly or not. So much for living 18 months in South "America
I still can't spell Spanish words.
This is a great recipe for when you have
leftover roast from Sunday dinner (or any
roast dinner for that matter). If you aren't using
leftovers and are making it the way as directed
below be prepared for lots of taquitos! This is
also a great freezer meal/snack. They freeze
well and you can just pop them in the oven or
microwave for something quick to eat.
1-2 Lbs. lean roast beef
1 pkg. onion soup mix
1 c. water
a few shakes of hot sauce (Tabasco etc..)
Shredded cheddar cheese
Corn tortillas (at least 30)
Oil
Sear beef on all sides and put in crock-pot with
onion soup mix, water, and hot sauce. Heat on low
for 8-10 hours. Remove beef from crock-pot and
shred. Soften corn tortillas in oil and let drain on
paper towels. Add a little cheese and beef to each
tortilla and roll up (remember to add cheese first,
THEN beef.. that way the cheese won't melt out).
Place taquitos seam-side down on a lightly greased
cookie sheet at 400-degrees for 6-8 minutes.
Turn taquitos once and bake for another 5-6 minute
or until taquitos are nice, golden brown, and slightly
crispy (you could also deep fry them if you'd rather).
Serve with sour cream, salsa and/or guacamole.
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