Shredded Beef Taquitos - Baked!

Remember the "Roast in the Crock Pot" meal from Sunday night? Leftover roast made a wonderful substitute for the ground beef in this recipe from Family Fun Magazine for taquitos. All I did was heat up my leftover roast and shredded it a little more. I heated the tortillas, filled them with the shredded beef and some cheese, rolled up tight and put them on the foil covered baking sheet. Brushing them with oil before baking makes them crispy. I did half corn tortillas and half flour. I was really proud of myself for using up my leftovers instead of just refrigerating them until trash day! We served these with a thin white queso for dipping. These would be great for Super Bowl Sunday in February.

Just in case you'd like it, here's the original recipe that I got the idea from:

Ingredients

• 1 tablespoon vegetable oil, plus more for brushing on the taquitos
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 3/4 pound lean ground beef
• 1 cup salsa, plus more for dipping
• 2 teaspoons chili powder

• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 10 (6-inch) flour tortillas
• 1/2 cup shredded Cheddar or Monterey Jack (I used Colby-Jack)
• Sour cream

Instructions

1. Heat the oven to 400º. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
   
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
   
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.