Spicy Beef Taquitos
- 1 lb lean ground beef
- 1 large jalapeno, stemmed and seeded, very finely diced
- 1/2 sweet onion, finely diced
- 2 cloves garlic, minced or grated
- 1 teaspoon New Mexico chile powder
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon kosher salt
- 1/4 cup chunky salsa
- 2 tablespoons sour cream
- 4 ounces roasted hatch chiles, finely chopped (or sub 4-oz can diced green chiles)
- 3 ounces shredded cheddar cheese
- 10 small flour tortillas
- Olive oil cooking spray
Heat oven to 425°F. Line a baking sheet with foil and then lightly mist it with cooking spray and set aside. Heat a large skillet over medium high heat. Add beef and cook, breaking into very small chunks with a wooden spoon, until no longer pink. Add jalapeno, onion, and garlic to the pan and cook until jalapeno and onion are tender, about 2-3 minutes. Add spices, salsa, sour cream, and hatch chiles. Transfer the mixture to a mixing bowl and add the shredded cheese. Stir to combine.
Warm the tortillas in the microwave for 20-30 seconds until they are warm and pliable. Distribute filling, roll, place on baking sheet. Spray the tops of the taquitos lightly with cooking spray. Place the baking sheet in the oven and bake for about 15 minutes until tortillas are dark golden and crispy.
I made these two weeks in a row and am probably going for a third. Steve says I need to put them on the weekly menu from now to infinity. Seriously, they are that good. Contemplating trying them with pulled pork or shredded chicken next.