These tasty rolled tacos are filled with spicy ground beef and creamy cheese. Bonus: they are baked instead of fried so they are lighter on calories than the usual restaurant versions.
  • 2 tablespoons vegetable oil plus extra
  • 1 1/4 pound extra lean ground beef
  • 1/2 medium white onion
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, plus extra
  • 1/4 teaspoon ground black pepper
  • 1 clove garlic
  • 3/4 cup grated cheddar or jack cheese
  • 12 extra large corn tortillas
Preheat oven to 450 degrees F. 
Heat the vegetable oil in a large saute pan over medium high heat. Add ground beef and break up a bit with a wooden spoon. Finely chop onion and add to ground beef along with the cumin, coriander, chili powder, salt and black pepper. 
Cook ground beef for about 6 minutes total. Mince garlic and add to beef during the last two minutes of cooking. Remove meat from heat. 
Place 2 corn tortillas directly on the upper rack of the oven for about 30 seconds. Remove from oven and place on a cutting board. 
Place a couple of tablespoons of the meat mixture to the right of center on each tortilla and top meat with a tablespoon of grated cheese. Roll tortillas up tightly and place on a cookie sheet. Repeat process with remaining tortillas, placing them in the oven to heat up while you are filling the others. 
When all are filled brush each taquito liberally with vegetable oil and sprinkle with salt. Place in oven for 10 minutes or until the tops are lightly toasted and the cheese has melted on the inside.

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