Saturday, August 22, 2009

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, 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.***


  1. Thanks for posting this. We buy the El Monterey kind, but they're expensive and these sound way better!

  2. Hello!

    Is it possible to make these ahead of time, like the day before? Or even earlier ahead of time and freeze them?

    We're wanting to make them for company after church on Sunday...but it looks like maybe it would take too long...

  3. Jenny- you can certainly make them ahead of time and bake them when you need them. I've never frozen them, but I don't see that you would have any problems doing that- just up the cooking time!
    And just to encourage you- these don't take long to put together. Warming the tortillas in the oil and then assembling is probably the most "time-consuming" part, but even that is pretty quick!

    FYI- if you add another can of beans you can get more tortillas filled, using the same amount of meat that the recipe calls for. A friend of mine made these a few weeks ago and let me know that (she followed the recipe and had meat leftover).

    Let me know how they turn out!

  4. oh gosh! i am drooling. trying these tonight.....let you know how it goes.

  5. Hi there. Found you on Meg's site. These look really good! I make a shredded beef rolled taco. But I like how easy yours are with the added beans. Thanks. I'll be back!