These are delicious! This recipe is top 8 free, legume free, and can be made corn free with substitutes. If you also want to try a Buffalo chicken taquito recipe, go here! This recipe makes 8-10 large taquitos, serving 3-4 people. Takes 20 min prep, 10-15 mins baking time.
Ingredients
- 8-10 supersized 6inch gf corn tortillas, OR (if corn free) siete tortillas, OR homemade tortillas
- 1 lb. ground beef
- 1 tsp minced garlic
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp cumin
- 1 cup shredded Daiya cheese, OR homemade (if corn and legume free)
- non-stick soy free spray oil
- Optional Toppings: avocado, dairy free sour cream (usually contains legumes), or salsa
Directions
- Preheat oven to 450.
- Cover a baking sheet in tinfoil & lightly oil it.
- Cook meat on medium temp, till browned. Then add in all seasonings and cheese. Cook on low till cheese is melted.
- Crumble meat into tiny pieces. If you want it to be more like store-bought taquitos, then purée your meat mixture in a blender.
- Wet each side of the corn tortillas with a splash of water (this prevents cracking when rolled), and then warm each corn tortilla in oven on top rack for about 30 seconds, or the whole pile of tortillas in microwave for 20 seconds.
- Fill each tortilla with 3-4TB meat spreading out the meat lengthwise, and roll each taquito up.
- Place the taquitos onto the baking sheet, seams face down, and generously spray oil on the tops.
- Bake taquitos 10-12 mins. If you want them extra crispy, flip and bake 3-5 more mins.
- Serve hot with toppings, as desired.
ENJOY!
Living Abundantly 