Healthy Beef Taquitos

This afternoon while filling up at the gas station, a poster advertising taquitos caught my eye. Man they looked delicious, and unhealthy. When dinner time rolled around I was still craving them. I looked up a couple recipes, and combined a couple to my liking. I was looking for healthier recipes to make me feel better about eating them. I decided to throw in some shredded zucchini (you could probably add shredded carrot as well), use whole wheat tortillas, and bake them.  Here is what I came up with.

Healthy Beef Taquitos

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 16 taquitos

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Ingredients

  • 3 tbsp olive oil (plus more)
  • 1/2 a medium zuchinni
  • 1 med onion, chopped
  • 3 cloves garlic
  • 1.5 lbs ground beef
  • 1/2 cup salsa (plus more for dipping)
  • 3 Tbsp chili powder
  • 2 tsp onion powder
  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro
  • 1/2 tsp salt
  • 16 6-inch tortillas (I used whole wheat)
  • 2 cups of cheese of your choice (I used marble)
  • sour cream *optional

Instructions

  1. Preheat oven to 425°F.
  2. Shred zucchini using the large holes of a grater. Squeeze dry (you should have about 1 cup).
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, onion and garlic. Saute until onion is clear.
  4. Add beef. Cook, stirring, until the beef is cooked through, 5 to 7 minutes. (If your beef will need to be drained, wait to add the spices. If you have extra lean beef, add the spices while it is cooking)
  5. Add chili powder, onion powder, cumin, salt, salsa, and cilantro. Turn burner down to medium low and cook until it becomes thick.
  6. Microwave tortillas in paper towel for about 45 seconds, until warm and soft.
  7. Cover baking sheet with parchment paper or tinfoil.
  8. Working quickly, spread a generous 1/4 cup beef mixture along the side of a tortilla, sprinkle with about 3 tablespoon cheese and tightly roll. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese.
  9. Generously coat the top and sides of the taquitos with olive oil.
  10. Bake the taquitos until browned and crispy, 14 to 18 minutes.
  11. Dip in salsa and sourcream. Enjoy!

Notes

Put extras in a freezer safe bag, and freeze them to have easy on the go lunches! Reheat in the microwave or toaster oven.

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http://www.bluebirdsnest.org/healthy-beef-taquitos/

Here are some photos for some step by step instructions:

Shred zucchini using the large holes of a grater. Squeeze dry (you should have about 1 cup). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, onion and garlic. Saute until onion is clear.

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Add beef. Cook, stirring, until the beef is cooked through, 5 to 7 minutes. If your beef will need to be drained, wait to add the spices until after you have drained off the excess fat. If you are using extra lean beef, add the spices while it is cooking.  Add chili powder, onion powder, cumin, salt, salsa, and cilantro. Turn burner down to medium low and cook until it becomes thick.

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Take a spoon and taste test it to make sure you have enough flavour. Add salt and pepper, or more of any of the spices to your liking. (Just try not to eat the WHOLE pan with your ‘taste testing’, because it’s that good)

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Microwave tortillas in paper towel for about 45 seconds, until warm and soft. Cover baking sheet with parchment paper or tinfoil.

Working quickly, spread a generous 1/4 cup beef mixture along the side of a tortilla, sprinkle with about 3 tablespoon cheese and tightly roll. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese.

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Generously coat the top and sides of the taquitos with olive oil. Drizzle some over the tops, and then use a pastry brush to spread it evenly. This step makes the whole wrap get crispy.

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Bake the taquitos until browned and crispy, 14 to 18 minutes. Watch them carefully, you don’t want them to over bake. Take them out when the edges are nicely browned. (Or when your fire alarm goes off… ahem)

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I cut mine in half for easier eating and freezing. Dip them in salsa, sour cream, or even guacamole if you have it around!

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I hope your family enjoys them as much as ours did!

-Diana

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