Homemade Cheesy Ground Beef Taquitos are a quick and delicious meal or perfect anytime snack that the whole family will love!
I love taquitos, even the ones from the grocery store’s freezer section. I know they must be full of preservatives and no telling what else.
It dawned on me, surely I could make my own and then I would know exactly what went into them. I was impressed, especially for my first attempt, quite tasty and actually better than store bought.
I made them for lunch and we ate all but one. My eldest son came home and immediately devoured the one, declared them amazing and requested that I make dozens more.
I am thinking that kid could pack away a dozen, easily. I plan to make these again soon, probably for the big game this Sunday or maybe even for lunch again tomorrow. They are pretty quick to throw together and it would be easy to substitute leftover roast beef for the ground beef.
We always have an abundance of ground beef, it kind of goes with cattle ranching and I’ve always thought about writing a cookbook 100 ground beef recipes, wait do I have that many, really? It would probably be pretty close and I would definitely add this one to it!
- 1 pound lean ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup salsa
- ½ teaspoon granulated garlic
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 2 cups Colby-Jack cheese, shredded
- 12 corn tortillas
- Add ground beef to a skillet, season with salt and pepper, cooking over medium-high heat. Stir often and break meat into a fine crumble, cooking until well browned. Remove from heat (I always forget to say this because my meat is so lean, but if you have extra grease from the hamburger, drain it) and stir in salsa, garlic, chili powder, cumin and cheese until well combined and cheese has melted.
- Heat a griddle or iron skillet and warm tortillas to make them pliable. Do not allow them to crisp and brown, just warm them.
- Place about 2 tablespoons of meat mixture into each tortilla, roll up and place seam side down (or close so that it doesn't come open) onto a greased or lined baking sheet.
- Repeat with remaining tortillas and filling.
- Bake at 400 degrees for 10-12 minutes or until taquitos are crunchy.
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