Beef Taquitos recipe (really easy)




What you need


2 cans beef or left over roast
Vegetable oil or Crisco
Corn tortillas




Take the beef from the can and mash it down into shredded beef (no chunks) if using left over roast which is what I have done, just make sure it is broken down to be more shredded without chunks.  If you have left over gravy put a little of that with the meat to make it a bit less dry.  If using canned meat keep the juices in with the meat.  I guess this is optional, just how I like it.


Take the tortillas out of the package and put about 10 on a plate and cover with paper towel and put in the microwave for 30 seconds to 1 minute so they soften up but don't get rubbery.


Add about 1 heaping tablespoon of meat to the very edge/side of the tortilla and roll it up tightly, put in a baking pan and repeat this until you have finished rolling all of your tortillas.   


Add enough oil to the pan you are using to brown your taquitos.  Remember you are going to do quite a few so add enough oil to get all of them done.  Get the oil hot but not scorching hot.


Using prongs carefully place each taquito seem side down in the pan.  Fit as many that will fit and not touch each other to the pan.  Let brown for about 5-6 minutes and turn.  If not browning then your oil isn't hot enough.  Let brown on other side then using your prongs take out of pan and put on a paper towel lined cookie sheet and keep adding them to the cookie sheet until they are all done.  Sprinkle them with salt and serve with cheese on top (if desired)


Sides to serve with it


Guacamole
Sour cream
Salsa
Beans
Spanish rice   


These are optional but I for sure do the Guacamole, sour cream and salsa and because my boys need more than that I make Spanish rice.


**If you still have beef left and have flour tortillas just do the very same thing adding  more meet to your tortillas, now you have Chimichanga's.     



Jen V