by Jennifer Burns
- 1 tablespoon vegetable oil, plus more for brushing
- 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
- Sour cream
Preheat oven to 400 degrees.
Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, stirring often. Add the beef and break it up while it cooks, until it is no longer red, about 3-5 minutes. Stir in 1/2 cup of the salsa, the chili powder, salt and pepper. Cook the mixture over low heat, stirring occasionally, for 6-8 minutes.
Place the tortillas on a plate and cover them with damp paper towels. Microwave them until for 35-40 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.
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. Bake until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes.
Creamy Avocado Lime Dip
- 1 avocado
- 1/2 cup sour cream
- 1 lime, juice and zest
- 2 teaspoons salsa
- Salt and Pepper, to taste
Mix all ingredients together. Mash avocado until creamy or blend in a food processor. Chill for at least an hour for best flavor.