Homemade Beef and Cheese Taquitos
AKA Flauta. Sarah and I are huge taquito eaters. The ones that you buy in the frozen food section. So, we decided to make our own Homemade Beef and Cheese Taquitos, and although I need a little more practice rolling them smaller, they tasted great. Better than the frozen kind, of course.
We made some cheese dip to go with these, but you could skip that if you like. We don’t always have cheese dip with ours, but most of the time we do. Dip the taquitos, we do. I love to have sour cream, guacamole and cheese all in one bite. Try dipping them in Ranch, too.
To make the cheese dip, just dice up 12 oz of velveeta cheese. Add 1/4 can of Rotel and microwave for about 1 1/2 – 2 minutes. This makes a small batch. If you like to make a bigger batch, our ratio is 1 package (32 oz) of velveeta to 1 can of Rotel.
Next time I make these, I’m going to use corn tortillas instead of flour. Which would you prefer? Flour tortillas or Corn tortillas?
Need some dip to go with that?
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Rock on!
~Bobbi
Homemade Beef and Cheese Taquitos
Equipment
Ingredients
- 9 Flour Tortillas
- 1 Lb Ground Beef
- 4 Oz Velveeta
- Lawry’s Seasoned Salt To Taste
- Onion Powder To Taste
- Pepper To Taste
- Vegetable Oil
Instructions
- Brown ground beef with Lawry’s, onion powder and pepper in a small skillet. Drain.
- Fill a larger skillet about 1/4 of the way with vegetable oil. Heat the oil on medium to medium high heat.
- While the oil is heating up, dice up 4 oz of velveeta cheese. Mix with the cooked ground beef.
- Place a tortilla in the hot oil for 15 seconds. Flip and heat other side for 15 seconds. Repeat for all tortillas. Drain on paper towels.
- Spread meat mixture in a thin layer on the tortilla. Cover about 1/2 – 3/4 of the tortilla, leaving a small section to grab and roll. See picture. Set aside until all are rolled.
- Cook the rolled up tortillas in hot oil for 2 minutes. I cooked mine 30 seconds each side.
- Repeat until they are all cooked. Drain on paper towels.
