1 Tbs. chili powder
1/4 tsp. garlic powder
1/4 tap. onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp sea salt
1 tsp black pepper
1 lb. lean ground beef
1/2 cup salsa
3 oz. reduced fat Pepper Jack cheese
16 - 6 inch corn tortillas
Directions:
- Pre-heat oven to 400. Line baking sheet with foil and then lightly mist it with cooking spray and set aside.
- Combine all the first 9 spices in a dish and stir together to make your own taco seasoning. Set aside.
- Bring a large nonstick skillet over medium heat and add the ground beef. Cook while breaking up with wooden spoon until beef is completely browned and broken. Drain grease from pan. Add the taco seasoning from step 2 and the salsa and stir together. Transfer the mixture to a mixing bowl and add the shredded cheese. Stir to combine.
- Place about half the tortillas between two paper towels and microwave them for 30-60 seconds until they are warm and pliable. Place them on a clean dry work surface and then scoop 2 rounded Tbs. of beer filling onto the bottom third of the tortilla. Roll the tortilla up and place it on the prepared baking sheet, seam side down. Repeat steps with remaining ingredients. When all the taquitos are rolled and on the baking sheet, mist the tops of the taquitos with cooking spray.
- Place the baking sheet in the oven and bake for about 15 minutes until tortillas start to get golden and crispy.
Tupps Tidbits: you can make up the beef mixture the day before and store in refrigerator
Surprisingly, without frying in oil, these turned out crispy! We added salsa and sour cream for dipping. They were very tasty and would be easy and quick to make for an appetizer for guests. We would like to try them with chicken sometime. KEEPER in our house!
Where did we find this one? emilybites.com
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