Beef Taquitos (Oamc)

"I don't know about you guys but I cheat sometimes and buy taquitos from the freezer section of the grocery. I knew there had to be a way to make me feel less guilty so thus became the taquito recipe. I think you could do this with chicken also, but have yet to do it yet."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Sidd9260 photo by Sidd9260
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Juju Bee photo by Juju Bee
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:
3hrs 30mins
Ingredients:
12
Serves:
48
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ingredients

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directions

  • Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
  • Cook at 325F for 34-38 minutes per pound.
  • Let cool thoroughly overnight in fridge.
  • 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.
  • Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
  • Roll up tortilla.
  • To soften tortillas, microwave between two damp paper towels for a few seconds.
  • To freeze for later, simply put seam side down on cookie sheets and freeze.
  • Flash freeze on wax papered covered cookie sheets.
  • When firm, transfer to ziplock freezer bags.
  • To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
  • To eat them now, continue with directions for frying below.
  • Heat electric skillet to 300°F covering bottom with oil.
  • Fry taquitos with open edge down to seal.
  • Turn over fry other side.
  • Serve hot with condiments.

Questions & Replies

  1. What is OAMC?
     
  2. How long in a slow cooker?
     
  3. Can I use a oven to cook them in ?
     
  4. I froze some, so I hope those ones work out, but I kept half of them in the fridge to fry up a couple hours after assembling and they all majorly cracked. Maybe there is a brand of corn tortillas that hold up better, but when I first assembled I warmed them so they were pliable but I guess over time they cracked. I ended up re-wrapping them in flour tortillas that I had on hand and they were tasty. Be warned they can crack if you don't fry them in good time!
     
  5. What kind of a roast is best to use?
     
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Reviews

  1. Trying to be helpful and not a know it all. Try heating the corn tortillas on a fajita or cast iron pan over med heat for about 15 or 20 seconds each side.They'll be easy to work with. Using a microwave is very inconsistant,and frying is even worse. Just my experience. From a taquitos fan!!!
     
  2. I am re-reviewing this with 5-stars this time!!! This time, instead of trying to warm them in the microwave (which didn't work for me the first time I made these), I dipped the tortillas in hot oil to soften them before adding the filling and rolling. It made ALOT of difference....so much easier to roll since they did not fall apart on me! I also omitted the salsa and added some of the meat juices from the crock pot to moisten the meat mixture. This was excellent! Next time, I'm going to make a larger roast to have meat leftover for tacos and such! Thank you!
     
  3. First off, I must apologize for keeping this in my cookbook for years before trying it. All that time not knowing how good these were! My kids even loved them. There are a few steps but don't let that dissuade you. I learned on another recipe that if you rub a tiny bit of shortning on each side of the corn tortillas and stack them on a plate and nuke them for about 3 minutes,(they'll be hot and you'll want to let them cool) they will be nice and pliable. I do 20-30 at a time this way. not worried about the bad in the shortning, the amount is negligible.
     
  4. I have to admite, I start at Step ^ with any leftover meat I have. We grill a lot of pollo/carne asada, and anything seems to taste good in a taquito! The freezing technique is clutch! It makes them easier to fry, and you can save extras for later.
     
  5. My whole family loves these! They're a staple in my freezer now. I made 90 (10 lb of roast) last time! I first tried the original recipe and it was great! For variety, I tried adding some veggies and now I've refined our recipe so that I add two cans each of black beans (drained) and corn and double the cheese, onions and the salsa to give it a more veggie theme. Either way, it is super!! I also use the idea of another reviewer to soften the tortillas (corn or flour work!) by dipping them in hot oil before filling. That was a huge lifesaver as my tortillas were cracking like mad when I tried it without the hot oil. I freeze them and then I just bake at 400 right out of the freezer. Couldn't be easier! Thanks for a great recipe and great inspiration!
     
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Tweaks

  1. These are terrific. However, I did not have a roast on hand so instead used ground beef with finely diced onions. They came out great because I used a can of refried beans mixed in with the beef. I also did what one reviewer suggested and softened the tortillas in an iron skillet for about 20-30 seconds before I filled them. Thanks again for a great recipe - I will never buy store bought again.
     
  2. I had a can of leftover refried beans to use up, so mixed some of that in as well.
     
  3. These really were better than the ones from the store! I don't know if it was just me, but it did take almost three hours to shred the roast and assemble/fry all of the taquitos. I wanted to do them all at once, I just didn't know quite how long it would take! I wish I had thought to do this with pork instead of beef, just for economical reasons, and will probably give that a try next time. Thanks for the great recipe!
     
  4. These Taquitos were really great tasting. I did use fresh garlic in place of the garlic powder and they turned out wonderful.
     
  5. Yummy!!! My whole family loved these...including my picky, picky daughter. I did the roast in the crockpot with the onion soup mix. I just used some of the juice instead of salsa in the meat mixture, also didn't put chopped onion in, but did add some minced onion which worked out really well. These are so good. I will never buy store bought taquitos again. DELICIOUS! Thank you for a recipe I will use again and again.
     

RECIPE SUBMITTED BY

I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes: ? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again. ? 4 stars - This recipe was good but I would change something in it next time. ? 3 stars - This is a recipe I would not make again but it was OK ? 2 stars - This recipe I would not make again and we didn't like it at all ? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
 
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