Beef Taquitos

As a busy working mom, I'm always looking for easy and delicious recipes that I can make for my family. These beef taquitos are a lifesaver! They're so simple to make, and they're always a hit with my kids. Plus, they're a great way to use up leftover roast beef.

I love that these taquitos are baked, not fried. It makes them a healthier option, but they're still crispy and delicious. I also love that you can customize them to your liking. You can add different fillings, such as beans, cheese, or vegetables. Or, you can top them with your favorite salsa or sour cream.

These beef taquitos are perfect for a quick and easy weeknight meal. They're also great for parties or potlucks. I always get rave reviews when I serve them. So, if you're looking for a delicious and easy recipe, give these beef taquitos a try. You won't be disappointed!

Step-by-step

• 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 300degreesF covering bottom with oil.
• Fry taquitos with open edge down to seal.
• Turn over fry other side.
• Serve hot with condiments.