Ground Beef, Beans and Cheddar Cheese Taquitos with Salsa

To help keep the rolled taquito intact, you can also poke a toothpick at the edge of each tortilla.

This is what I love to do.  I dip the taquito in my salsa bowl, yum!!! (see salsa recipe below)

We just got back from Europe and I can't believe the first food  my husband requested for me to make is salsa and chips!  Even though,  he's not Hispanic descent but he can be one due to his fondness of Mexican dishes.  In fact, He's french and don't get me wrong we had the privileged of indulging some delicious European foods and delicacies while out there but to my surprise, he craved for some good Mexican flavor.  So, to pair with this salsa, I made some baked beef taquitos.  Adjusting from jetlag, I decided to make something easy, simple and healthy.  Although food were very delightful in Europe, it's almost nonsense to keep track of calorie intake all the time like we mostly do at home.  Well, honestly I think it's a crime to be on a diet or watching calories on what to eat while on vacation. That's what vacation is for!  Relax and relish every moment of it, be it food or scenery!


Ground Beef, Black Bean and Cheddar Cheese Taquitos
Recipe courtesy:  For the Love of Cooking

• 1 tsp olive oil
• 1 lb of lean ground beef 
• 1/2 sweet yellow onion, diced
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp oregano
• 1 tsp onion powder
• Dash of red pepper flakes
• Sea salt and freshly cracked pepper, to taste
• 1 15 oz can of black beans, drained and rinsed (we prefer to omit the beans)
• Corn tortilla (we use flour tortilla)
• Cheddar  Cheese, shredded
• Cooking spray

*Serve with guacamole, salsa or sour cream

Heat the olive oil in a large skillet over medium heat. Add the ground beef and break the meat into crumbles. Add the onion as well as the seasonings then cook for 4-5 minutes, stirring occasionally. Add the drained and rinsed can of black beans to the beef mixture then stir until well combined. Set aside.

Preheat the oven to 425 degrees. Wrap 10 corn tortillas in damp paper towels for 1-2 minutes in the microwave to soften. Place a bit cheese in the center of the tortilla then top with a bit of ground beef mixture and roll. Place, seam side down, on a baking sheet that’s been coated with cooking spray. Finish rolling the rest of the taquitos, then spray each of them with cooking spray.

Place in the oven and bake for 5-6 minutes then turn over and cook for an additional 5-6 minutes or until crispy and golden brown.   Serve the taquitos immediately.  Enjoy!

Salsa

5 ripe Roma tomatoes
5 green onions
1 jalapeno pepper, seeded
2 garlic cloves
1 teaspoon salt
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro leaves

Wash tomatoes and cut a small cross at the bottom of each one.  In a pot, boil enough water to cover the tomatoes.  Once the water starts boiling slowly submerge tomatoes and blanch for 30 seconds or when skin starts to crack.  Drain and submerge tomatoes in an ice cold water, peel each one.

Mix all ingredients in a blender or food processor.  Blend until mixed together.  Put in a container, cover, and refrigerate for at least 2 hours to blend the flavor before serving.