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A platter of shredded beef taquitos with guacamole, sour cream, and salsa on the side
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5 from 20 votes

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!
Prep Time15 minutes
Cook Time1 hour 6 minutes
Total Time21 minutes
Course: Dinner, Main Course
Cuisine: Mexican/Spanish
Keyword: Beef, Taquitos
Servings: 15
Calories: 225kcal
Author: Erica Walker

Ingredients

Instructions

  • 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 shredded 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.

Video

Notes

To Prepare the Shredded Roast Beef:

Oven Method

  1. Preheat oven to 300 degrees.
  2. Sear beef on all sides in a large fry pan. 
  3. Place roast in an oven-safe roasting pan with onion soup mix, water, and hot sauce.
  4. Cover and cook for 3 hours (for a 3 pound roast).
  5. Remove beef from roasting pan and shred. 
  6. Reserve the juice, freeze it, and use it as beef stock for another recipe. It makes a delicious gravy or stew.

Instant Pot Method

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

Crock Pot/Slow Cooker Method

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

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