33 Reviews of Beef Taquitos (Oamc)

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!

From: Susie D

On Oct 20, 2004

I will never buy frozen taquitos again. This recipe is fantastic!!! AND really easy. I used all of the optional spices & added 2 chipolte peppers to the roast while cooking. I had a little problem with cracking on the first few I rolled up. I increased the microwave time to 1 minute 25 seconds for 8 corn tortillas & rolled them while hot. Perfect taquitos! I fried a few & froze the rest for later. These are better than the ones served at our local mexican food restaurant. I would give this recipe more than 5 stars if I could. This is a keeper of a recipe & one I'll use again & again. Thank you Tish for sharing such a great recipe!!

From: StephanieZ

On Jul 28, 2007

My whole family loves these! They're a staple in my freezer now. I made 90 (10 lb of roast) last time! I first tried the original recipe and it was great! For variety, I tried adding some veggies and now I've refined our recipe so that I add two cans each of black beans (drained) and corn and double the cheese, onions and the salsa to give it a more veggie theme. Either way, it is super!! I also use the idea of another reviewer to soften the tortillas (corn or flour work!) by dipping them in hot oil before filling. That was a huge lifesaver as my tortillas were cracking like mad when I tried it without the hot oil. I freeze them and then I just bake at 400 right out of the freezer. Couldn't be easier! Thanks for a great recipe and great inspiration!

From: mamaXmama

On Feb 8, 2006

My boyfriend and I wanted something different for dinner and this was it. I cut the pot roast into large chunks and simmered it with some beef boullion for about 2 hours. I then took it out and fork shredded it. I cannot begin to tell you how easy it was! I did use the onion soup mix, and I added a packet of Taco Seasoning. It was so flavorful!!! Since there is a "No-Fry" rule in his house, I brushed the tortillas with a Habenero Pepper oil that I had made in the summer and it gave it such a nice heat and crisp when I pulled it out of the oven... I will make these again and AGAIN!

From: Vitameatavegamin Girl

On May 3, 2007

Great and easy recipe! I didn't want to have to deal with the oil each time we wanted a snack or easy meal so I decided to fry them all ahead of time so that we can just pull them out of the freezer and reheat them. I've found that reheating them (baking them) in a 375 degree oven for ten minutes helps them retain their crispy texture better than just microwaving them. Served with homemade salsa and guacamole (recipe 173063) and enjoyed them very much! Thanks!

From: lovelysoulthief

On Jul 12, 2007

i thought this recipe worked wonderfully. i cooked a 3.5 lb roast in my crockpot for 7 hours and then followed the recipe to the letter. though the tortillas take at least 30 seconds each to become soft enough to roll.

From: Sheri-BDB

On Mar 4, 2006

These Taquitos were really great tasting. I did use fresh garlic in place of the garlic powder and they turned out wonderful.

From: Jaime in Winnipeg

On Sep 6, 2006

I made these for my husband to take to for work lunches, but we had some for dinner with my in-laws first, and everyone loved them. My husband is now out of them, and has mentionned that I should make him more several times now. So, they're on my meal plan again. Thanks for the great recipe!

From: az sandradee

On Sep 12, 2005

Yummy!!! My whole family loved these...including my picky, picky daughter. I did the roast in the crockpot with the onion soup mix. I just used some of the juice instead of salsa in the meat mixture, also didn't put chopped onion in, but did add some minced onion which worked out really well. These are so good. I will never buy store bought taquitos again. DELICIOUS! Thank you for a recipe I will use again and again.