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.

Easy Beef Stew Recipe

I swear, we ate this dish twice this month already because the demands of it were rising in our household due to the cold weather.  This month alone we were hit by snow storms multiple times.  Weather like this, it's nice to just cuddle with Sweetpea, since school is being canceled, and do a movie marathon while smelling the aroma of this dish sitting on the stove top and when it's ready, just scoop out a bowl with a side of freshly baked, warm baguette... oh, it's so comforting and hearty!  Surprisingly enough, my French hubby loves it so much that he can eat this dish for two to three consecutive days.  He said, it reminds him of home (France).  I believe it's the red wine being integrated in it that gives its distinct flavor.


1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3 pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme springs (or I use 1 teaspoon dried thyme)
3 medium carrots
3 medum celery stalks
4 medium yukon gold potatoes
1 cup frozen peas


Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside.  Trim the roast of excess fat and sinew and cut it into 1 to 1 1/2 inch cubes.  Place the meat in the flour mixture and toss to coat; set aside.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.  Shake off the excess flour from about one-third of the meat and add it to the pot.  Cook, stirring rarely, until browned all over, about 4 to 5 minutes.  Remove to a large bowl.  Repeat with the remaining meat in 2 more batches; set aside.

Add the onion to the pot and season with salt and pepper.  Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes.  Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.

Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute.  Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.

Return the meat and any accumulated juices in the bowl to the pot.  Add the broth, bay leaves, and thyme and stir to combine.  Increase the heat to high and bring to a boil.  Immdeiately reduce the heat to low and simmer uncovered for 1 hour.

Cut the carrots, celery, and potatoes into large dice and add them to the pot.  Stir to combine, cover with a tight fitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.

Remove and discard the bay leaves and thyme stems.  Stir in the peas and simmer uncovered until warmed through, about 5 minutes.  Taste and season with salt and pepper as needed.


Yield:  4 to 6 servings

Recipe Courtesy:  CHOW