How to Cook Beef for Taquitos
Shredded Beef Taquitos are a tasty lunch or snack and a perfect way to use up leftover pot roast. Crisp on the outside, tender beef inside; so yummy!
Shredded Beef Taquitos
Shredded Beef Taquitos are our go-to meal when we have leftover Sunday roast, which we do quite often. Our mom would always make a giant roast dinner for Sunday and we always had tons of leftovers. These quick and easy taquitos make the very best lunch or after school snack. If you don't have roast leftovers, don't worry! You can make one specifically for this recipe, using either an instant pot or slow cooker. Couldn't be easier!. We have all the details outlined below. Tender, juicy beef with cheddar cheese and wrapped in a crispy corn tortilla. Such a delicious way to breathe new life into leftovers!
Tips for Making the Perfect Shredded Beef Taquitos
- To get that perfect golden crispy shell on the outside, fry each corn tortilla for about ten seconds on each side in hot oil, and let them dry on a paper towel.
- Working quickly, add shredded cheddar cheese, then some shredded beef. Add the cheese first, so it won't melt out of the shell.
- Bake the roll ups seam side down until they're sealed, then turn over and bake some more until they're golden all the way around.
- These taquitos are delicious served with sour cream, salsa or our delicious homemade guacamole.
- If you have lots of beef to use up, make a bunch of these taquitos. They freeze really well! You can store them in a freezer safe Ziploc bag for up to two months. To re-heat, just pop them in the oven or microwave for something quick to eat.
What to Serve with Shredded Beef Taquitos
Eat these on their on as a snack, or add them to a larger Mexican meal. Try some of our very favorite recipes:
- Crock Pot Mexican Shredded Beef
- Mexican Street Corn Cups (Disneyland Copycat)
- Easy Restaurant Style Mexican Rice
- Grilled Mexican Street Corn
- Easy Chicken Flautas
- Cheater Restaurant Style Refried Beans
How to Make Shredded Beef Taquitos
Shredded Beef Taquitos
Shredded Beef Taquitos are a tasty lunch or snack and a perfect way to use up leftover pot roast. Crisp on the outside, tender beef inside; so yummy!
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Slow Cooker or Instant Pot
- 2 lbs lean roast beef
- 1 pkg dry onion soup mix
- 1 cup water
- a few shakes of hot sauce (Tabasco)
- 1 lb cheddar cheese shredded
- 30 small corn tortillas (or 20 large corn tortillas)
- cooking oil
To prepare beef in the Instant Pot
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Brown the roast on each side in the Instant Pot.
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Add onion mix, water, and hot sauce.
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Cook on high pressure for 1 hour.
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Use the slow release to release the pressure.
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Remove roast and shred.
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Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.
To prepare beef in Crock Pot/Slow Cooker
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Sear beef on all sides in a large fry pan.
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Place roast in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours.
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Remove beef from crock-pot and shred.
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Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.
For the Taquitos
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Heat oil on medium heat. Fry corn tortillas in hot oil for 10-12 seconds on each side. Drain on paper towels.
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Add a little cheese and beef to each tortilla and roll up. Be sure to add cheese first then the beef so the cheese won't melt out.
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Place taquitos seam-side down on a lightly greased cookie sheet. Bake at 400-degrees for 6-8 minutes.
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Turn taquitos and bake for another 6-8 minutes or until taquitos are nice, golden brown, and slightly crispy on all sides.
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Serve with sour cream, salsa, guacamole, and/or nacho cheese dip.
Calories: 225 kcal Carbohydrates: 35 g Protein: 10 g Fat: 5 g Saturated Fat: 2 g Cholesterol: 21 mg Sodium: 54 mg Potassium: 214 mg Fiber: 4 g Sugar: 1 g Vitamin A: 5 IU Calcium: 50 mg Iron: 2 mg
Erica Walker
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Source: https://www.favfamilyrecipes.com/shredded-beef-taquitos/
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