Beef Taquitos (Freezer Meal)

March 23, 2014

379

Hand-wrapped homemade taquitos in 25 minutes on a weeknight? It is possible when you prep these delicious roll ups in advance. Slow cooked rump roast combines with beans, corn, and cheese to make this amazing filling. Frying the flour tortillas before filling them gives them that extra crunch that remains even after reheating from frozen.

8-10 cups cooked, chopped roast beef
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas
32 ounces oil for frying

Slow cook roast 6-8 hours until it shreds and then chop finely. If you use a 6-pound rump roast, you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a frying...
See the full directions on my site

Nutritions

Calories
341

Sodium
371mg
15% DV

Fat
21g
33% DV

Protein
8g
16% DV

Carbs
24g
8% DV

Fiber
3g
14% DV