Beef Taquitos
Ingredients
- 2 lbs ground beef ⓘ
- 1/2 onion, finely chopped ⓘ
- 1 bell pepper, finely chopped ⓘ
- 4 garlic cloves, minced ⓘ
- 1 tablespoon cumin ⓘ
- 1 tablespoon chili powder ⓘ
- 1 teaspoon cayenne pepper ⓘ
- 1 teaspoon white pepper ⓘ
- 1 teaspoon file powder (optional) ⓘ
- 1 teaspoon kosher salt ⓘ
- 2 cups cheddar cheese, shredded ⓘ
- 1 cup salsa (I used homemade salsa verde) ⓘ
- 30 small corn tortillas, 5-inch diameter ⓘ
- 4 ounces canola oil
Instructions
- Blend beef thoroughly with cumin, chili powder, peppers, and file powder and refrigerate for at least an hour to allow flavors to settle.
- Pan cook beef until partly browned. Add onions, bell peppers, and garlic and cook until meat is browned and vegetables are softened. Drain. Combine with cheese and salsa.
- If using a deep fryer, heat oil to 350°F If using a pan, add enough oil to coat the surface of the pan and raise to medium heat.
- Microwave a few tortillas at a time on a paper towel to make the tortillas pliable. I warmed 4 tortillas for 45 seconds.
- Add a heaping tablespoon of beef, cheese, and salsa mixture to the center of a tortilla. Roll tortilla as tightly as possible and secure with a toothpick. NOTE: push filling in from both sides so keep it from falling out while frying.
- Cook a few taquitos at a time. If deep frying, cook for a few minutes or until golden brown. If using a pan, flip over after a few minutes and cook until both sides are golden brown.
- Move to drying rack with a paper towel underneath and allow to drain. When cool, remove toothpicks.
Nutrition & Diet Analysis (per serving)
956
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).