Beef Taquitos (oamc)

Total Time: 3 hrs 30 mins Preparation Time: 20 mins Cook Time: 3 hrs 10 mins

Ingredients

• Servings: 48
• 5 lbs roast
• onion soup mix (optional)
• 2 cups cheddar cheese, grated
• garlic powder
• onion powder (optional)
• 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
• 1/4 cup onion, finely chopped
• 48 corn tortillas
• cheese sauce (optional)
• salsa (optional)
• sour cream (optional)
• guacamole (optional)

Recipe

• 1 cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
• 2 cook at 325f for 34-38 minutes per pound.
• 3 let cool thoroughly overnight in fridge.
• 4 finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
• 5 portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
• 6 roll up tortilla.
• 7 to soften tortillas, microwave between two damp paper towels for a few seconds.
• 8 to freeze for later, simply put seam side down on cookie sheets and freeze.
• 9 flash freeze on wax papered covered cookie sheets.
• 10 when firm, transfer to ziplock freezer bags.
• 11 to re-heat: thaw, then lightly fry in hot oil until brown and crispy.
• 12 to eat them now, continue with directions for frying below.
• 13 heat electric skillet to 300°f covering bottom with oil.
• 14 fry taquitos with open edge down to seal.
• 15 turn over fry other side.
• 16 serve hot with condiments.