Friday, April 8, 2016

Ground Beef and Corn Taquitos

Yesterday I made a big batch of salsa for the after school kids.  This is very simple recipe and kids that said they are not fans of salsa, still ate a lot of this.
 The recipe:

  • 1 can (28 Ounce) Whole Tomatoes With Juice
  • 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
  • 1/4 cup Chopped Onion
  • 1 clove Garlic chopped
  • 1 whole Jalapeno (seed it if you don't want spicy salsa)
  • 1/4 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Ground Cumin
  • 1/2 cup Cilantro
  • Juice from 1 lime
  • Place this all in your food processor and pulse to desired consistency. Keep refrigerated.

 Then I made them ground beef and corn taquitos.  I browned ground beef and drained off the fat.  Then I added cumin, oregano, granulated garlic and onion, salt and pepper, chili powder and a bit of hot pepper flakes.  Add some frozen or fresh corn.

 Stir in grated cheddar and a block of cream cheese.  I added some grated Mexican cheese.

I use flour tortillas for these but you can use corn if you want to.  I made 70 of these and I make them fat rather than skinny so flour tortilla hold together much better.  Roll them and place them seam side down on a foil lined cookie sheet and bake them at 400 degrees for 23 minutes until golden and the cheese has melted.
 The yellow brick road of taquitos.

These can be served warm or at room temperature.  There were only 16 kids there yesterday and not one taquito was left.