W4DW/SRS-Beef Taquitos

What's for Dinner Wednesday?  Well, actually for the last week it has been Beef Taquitos.  We have been crazy busy on the farm trying to put up hay for the cow's winter feed and we starting cutting wheat today.  A friend of mine tried this Taquitos recipe for me last week from the Surprise Recipe Swap partner Gloriously Made.  She sent me a picture, but said I HAD to make these because they were awesome!  I managed to find a little time to make them last weekend and my 7 year old informed dad that mom needed to make those again.

We did make them again (a double batch) and froze the leftovers.  I thought they would be great to warm up on nights when I get home late from the field (like tonight).

Gloriously Made has a great selection of recipes to check out.  She is also a mother and we all know how finding new recipes that the kids will eat can be a challenge.  My boys loved the recipe and I plan to go check out more of her recipes as soon as wheat harvest is finished.

Beef Taquito's

1 medium onion, finely chopped
1 clove garlic, minced
1 pound lean ground beef
1 cup salsa, divided
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
10 flour tortillas
1/2 cup shredded Cheddar or Monterrey Jack
Sour Cream & Guacamole (optional)

Directions:
Heat oven to 400 F.  Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.

Stir in 1/2 cup salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for ten minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds.
OR
For a bit more spice, I put 2 tablespoons of oil in a small skillet with 2 teaspoons chili powder.  I dipped one side of the tortilla in the warm seasoned oil and then filled them with the beef mixture.  We thought they came out even better with the little bit of spice on the tortilla. 

Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.

Roll up the tortillas and place them on a foil lined baking sheet with the seam sides down. Brush the taquito's lightly with vegetable oil (my friend Jodi came up with the easy idea of spraying them with cooking spray if you don't have a brush), then bake them until the filling is heated through and the tortillas are lightly browned, about 8-12 minutes. 

Serve them hot with sour cream, guacamole, and/or salsa.



-A Kansas Farm Mom

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