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A platter filled with shredded beef taquitos
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Shredded Beef Taquitos

Shredded Beef Taquitos are a tasty lunch or snack and a perfect way to use up leftover pot roast. Crisp on the outside, tender beef inside; so yummy!

Course Dinner, Main Course
Cuisine Mexican/Spanish
Keyword Beef, Taquitos
Prep Time 15 minutes
Cook Time 1 hour 6 minutes
Total Time 21 minutes
Servings 15
Calories 225kcal
Author Erica Walker

Equipment

  • Slow Cooker or Instant Pot

Ingredients

Instructions

To prepare beef in the Instant Pot

  • Brown the roast on each side in the Instant Pot.
  • Add onion mix, water, and hot sauce.
  • Cook on high pressure for 1 hour.
  • Use the slow release to release the pressure.
  • Remove roast and shred.
  • Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.

To prepare beef in Crock Pot/Slow Cooker

  • Sear beef on all sides in a large fry pan.
  • Place roast in crock-pot with onion soup mix, water, and hot sauce. Heat on low for 8-10 hours.
  • Remove beef from crock-pot and shred.
  • Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.

For the Taquitos

  • Heat oil on medium heat. Fry corn tortillas in hot oil for 10-12 seconds on each side. Drain on paper towels.
  • Add a little cheese and beef to each tortilla and roll up. Be sure to add cheese first then the beef so the cheese won't melt out.
  • Place taquitos seam-side down on a lightly greased cookie sheet. Bake at 400-degrees for 6-8 minutes.
  • Turn taquitos and bake for another 6-8 minutes or until taquitos are nice, golden brown, and slightly crispy on all sides.
  • Serve with sour cream, salsa, guacamole, and/or nacho cheese dip.

Nutrition

Calories: 225kcal | Carbohydrates: 35g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 214mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5IU | Calcium: 50mg | Iron: 2mg