My two young adult kids who have cystic fibrosis are big fans of my taquitos. It's always a fight for who gets the last one. I make taquitos by the 3 dozen batch so there are always leftovers to grab a handful for a quick snack. They are just as good eaten cold, straight from the fridge. Or, microwaving them works perfectly well.
by Emma C.
Amount per serving
- 12 oz cubed roast beef
- 1 pkg Lawry's Taco Seasoning mix
- 15-18 corn tortillas
- cooking oil - amount as needed
- Add All Ingredients
Heat cooking oil in frying pan over medium heat.
While oil is heating, place stack of corn tortillas on salad plate and cover with damp paper towel.
Microwave tortillas for approximately 1-2 minutes or until heated through and tortillas are easy to bend without breaking.
Add roast beef into mixing bowl and break apart cubes with fork into shreds.
Mix taco seasoning into meat & gravy, stirring well until beef is shredded.
Taking one tortilla from stack, put about 1 1/2 tablespoons of meat mixture down the length, and to one edge of the tortilla
Start rolling tortilla and place seam-side down in hot oil. Do this to other tortillas until frying pan is filled.
Using tongs, turn the taquitos over, making sure seam holds together. If edge opens up, place seam-side down again for another 1/2 minute or so.
As each taquito lightly browns, place on paper towel to drain.
Salt while still hot & oily.