Crispy Beef Taquito

Yes, I did make this on 2.22.22. Because if you can have a Taco Tuesday, why not a Taquito Tuesday on a day filled with 2s.

Taquitos are the superior version of taco only because you can walk around with them and not worry about the insides completely spilling out. A friend was gushing about their jalapeno poppers, and with Taco Tuesday looming, I decided to take on a grand experiment by combining the two flavors. I marked ingredients with a star that will affect the heat factor, so make it to your own tolerances and desires.

SOFTWARE

·         1 lb. ground beef (85/15 is best but you can go leaner if you want)

·         1/2 yellow onion, medium, chopped

·         3 jalapenos, seeds and veins removed, diced *

·         3 T. minced garlic

·         1 t. onion powder

·         1/4 t. red pepper flakes *

·         1/2 t. cayenne (or paprika if you want a sweeter flavor)

·         1 t. cumin, ground

·         1 t. garlic powder

·         1/4 t. oregano

·         1/2 t. salt

·         8 oz. cream cheese

·         1/2 c. fire roasted salsa *

·         1 1/2 c. Pepper Jack cheese, shredded, divided

·         12 taco sized tortillas

·         Olive oil

METHOD

1.       In a large skillet over medium heat, cook the beef, onion, jalapenos, and garlic for about 5 minutes or until the beef is no longer pink.

2.       Stir in all the spices, the cream cheese, and the salsa. Reduce the heat to low, and stir often until the cream cheese is completely melted. Remove from the heat.

3.       Stir in 1 c. of the Pepper Jack cheese, making sure it completely melts.

4.       To create the taquitos, take a tortilla and fill the bottom 1/3 with the meat mixture. Sprinkle a bit of the extra Pepper Jack cheese on top, and roll tightly. Repeat until all the tortillas are filled.

5.       In a nonstick skillet, add enough olive oil to barely cover the bottom of the pan. Heat the oil with medium heat.

6.       Working in groups of 4, add the taquitos and cook until toasted on all sides. Each side should only take about 1 to 1 1/2 minutes, so don’t walk away. Add more oil before each batch if needed.

7.       Place a serving on a plate, and top the taquitos with sour cream, extra cheese or salsa, or nothing at all.

8.       Enjoy.

VARIENTS

The ingredients with the star are going to bring the greatest heat factors, so increase or decrease to your liking. If beef isn’t your thing, shredded chicken works just as well. Don’t want flour tortillas? Corn tortillas are also great but a bit more fragile. If you prefer to bake them, use a 13x9 pan with a little salsa covering the bottom. Place the tortillas seam side down in the pan, and top with additional cheese. Bake in an oven at 350 degrees for about 25-30 minutes.