Baked Beef and Bean Taquitos

Oh, we like these in our house. My husband requests them if too much time has passed (usually a couple of weeks or so), and they're super easy, so I oblige. Extremely tasty with sour cream, salsa, guacamole...you get the idea.

Baked Beef and Bean Taquitos


1/2 lb ground beef

1 15 oz can pinto beans, drained

1/2 tsp salt

1/4 tsp pepper

1 tsp chili powder

1/2 tsp cumin

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp oregano

1/2 cup grated cheese (cheddar, monterey jack, or pepper jack)

20 corn tortillas (you may need more, depending on how full you make them)

Vegetable oil

In a medium skillet over medium high heat, cook ground beef until no longer pink, about 5-6 minutes. Drain off excess fat and add seasonings. Drain the pinto beans and pour into a large bowl. Mash with a potato masher or fork until mostly smooth. Season with salt and pepper. (No need to heat these up, they'll warm through in the oven.) While meat is browning, heat about a half inch of vegetable or canola oil in a small skillet. Warm corn tortillas in the oil, one at a time, about 15 seconds a side, just until they're pliable. Let excess oil drain back into the skillet, then stack them on a standard cookie sheet. When all tortillas are warmed, start assembling. Spread about 2 tsp. of beans onto tortillas, top with about 1 tsp. of meat, then about 1 tsp. of cheese. Roll up, place seam side down on sheet or in pan. Repeat until all the tortillas are filled.

Bake 12-15 minutes at 425, or until browned and crispy.

***Alternatively, heat tortillas in microwave in batches of 3 or 4, for about 20-30 seconds. Assemble, then spray tops of tortillas liberally with cooking spray. Proceed with recipe as usual.***