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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (95g) Recipe makes 48 servings |
||
| Calories 194 | ||
| Calories from Fat 103 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.5g | 17% | |
| Saturated Fat 4.8g | 24% | |
| Monounsaturated Fat 4.5g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 37mg | 12% | |
| Sodium 116mg | 4% | |
| Potassium 218mg | 6% | |
| Total Carbohydrate 11.4g | 3% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 0.5g | ||
| Protein 11.4g | 22% | |
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SERVES 48
Ingredients
- 5 lbs roast
- onion soup mix (optional)
- 2 cups cheddar cheese, grated
- garlic powder
- onion powder (optional)
- 1 1/2 cups picante sauce or salsa, undrained or 1 (14 ounce) can diced tomatoes, undrained
- 1/4 cup onion, finely chopped
- 48 corn tortillas
- cheese sauce (optional)
- salsa (optional)
- sour cream (optional)
- guacamole (optional)
Directions
1
Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.2
Cook at 325F for 34-38 minutes per pound.3
Let cool thoroughly overnight in fridge.4
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.5
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.6
Roll up tortilla.7
To soften tortillas, microwave between two damp paper towels for a few seconds.8
To freeze for later, simply put seam side down on cookie sheets and freeze.9
Flash freeze on wax papered covered cookie sheets.10
When firm, transfer to ziplock freezer bags.11
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.12
To eat them now, continue with directions for frying below.13
Heat electric skillet to 300°F covering bottom with oil.14
Fry taquitos with open edge down to seal.15
Turn over fry other side.16
Serve hot with condiments.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish
- Main Ingredient > Vegetables > Onions
- Cuisine > North American > United States
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Roast
- Preparation > Equipment > Crock-Pot
- Preparation > Equipment > Freezer
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For Large Groups
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Hot
- Preparation > Technique > Deep Fry
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
On Nov 12, 2008
An experienced chef with kids coming back for the second time on this one....so simple and good! I just shread the roast (I use pork - it's cheaper!) and freeze it with spanish rice. I either serve it reheated (obviously! 
) with salsa or stuff burritos or tacos with it. We even serve it with just tortilla chips. The roast it excellent!
From: gwenstacy
On Oct 25, 2008
I enjoyed this , left out the onion powder and salsa (allergy) The family loved them as well.
From: Sidd
On Nov 15, 2004
This is a great recipe! Although I did use a pork roast, since a beef one was the price of an arm, a leg and my first born. I did add about 1 T fresh cilantro to the mixture as well as about 1/2 cup green salsa. I also ran my tortilla through hot oil to soften them up, I didn't have any problems with the tortillas breaking apart. I went ahead and fried them up before I froze them, since I wanted my son to be able to microwave them when he needed a snack. I wasn't sure how well they would microwave, but I was surprized that they did not turn out soggy. I microwaved them on high for 1 minute 30 seconds wrapped in a paper towel. I also warmed another batch up in the oven. Turn out great also, not as crispy as freshly fried, but still pretty crisp. Heated 350 for about 10 minutes. I will never buy the ones from the grocery store again, I have now officially been spoiled. Thanks for the great recipe!!
From: Kzim4
On Apr 18, 2004
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!
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