I have to admit, these Taco Taquitos are a total “cheater” recipe. They are packed with flavor, but yet require almost no work from you. Why? Because it is one of my pantry recipes- made up of some canned goods, taco seasoning, and tortillas. Add one pound of ground beef (and cheese, of course!) and BAM! You’ve got dinner.
What is it with little kids and only eating things in certain shapes? Tacos are one of Jonathan’s favorite foods, but he in no way believed that these were tacos, nor did he believe me that the tortillas were what chips and taco shells were made from.
I’m always stuck on what to do when I make Chipotle copycats like my barbacoa or carnitas. There’s just so many components to those burritos! I was super excited when I found two things that I could substitute for the black bean component and corn salsa. Del Monte makes a really good corn with poblanos and red peppers and Bush’s has released a line of Latin-style beans- I use the Frijoles Cubans to sub for the black beans.
I love this recipe because I tend to always keep these ingredients in my pantry and freezer, so there’s always a dinner option in the house that I can throw together. Not only are these Taco Taquitos a great dinner option- they’d make a great appetizer, game day food or snack! Drunk them in sour cream and salsa to get that perfect taco taste.
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- 10 fajita size tortillas
- 1 pound ground beef
- ⅓ cup taco seasoning (or 1 packet)
- ½ can Bush's Frijoles Cubanos, drained
- ½ can Del Monte Southwest Corn, drained
- 1½ cups shredded Mexican blend cheese
- 1 tablespoon vegetable oil
- Preheat oven to 375F.
- Heat a skillet over medium high heat. Add the ground beef to the skillet, using a wooden spoon to break it up into small bits. Drain fat. Stir in the taco seasoning and pour in ¾ cup water. Simmer until thickened, set aside.
- Spray a quarter sheet pan with cooking spray (or line with parchment paper). Working with one tortilla at a time, add 3 T taco meat and 1-2 T each of the corn and beans. Top with 2 T cheese. (All of these are approximate- make sure the tacit is filled without being huge when rolled up. Should be about 1- 1½ inches in diameter). Roll up and place seam side down in prepared sheet pan. Continue with the remainder of the tortillas.
- Brush the rolled tortillas lightly with vegetable oil. Bake in preheated oven for 15-20 minutes, until tortillas are golden and crispy.