with Zesty Guacamole
Taquitos are a traditional Mexican street food that is typically deep-fried. We’ve baked ours instead, for a healthier twist! They crisp up beautifully in the oven, while the cheesy centre melts to perfection.
Allergens
Utensils
Ground Beef
250 g
Flour Tortillas
6 unit(s)
Enchilada Spice Blend
1 tbsp
Guacamole
6 tbsp
Lime
1 unit(s)
Tomato
2 unit(s)
Tomato Sauce Base
2 tbsp
Sour Cream
1 unit(s)
Shallot
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Sugar
0.5 tsp
Salt
0.063 tsp
Pepper
0.063 tsp
Oil
1.5 tbsp
- Peel, then mince shallot.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Combine tomatoes, shallots, lime zest, 1 tsp (2 tsp) lime juice and 1/2 tsp (1 tsp) sugar in a small bowl. Set aside.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then beef.
- Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
- Carefully drain and discard excess fat.
- Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min.
- Season with salt and pepper.
- Add tomato sauce base and 1/4 cup (1/2 cup) water to the pan with beef. Stir to combine.
- On a clean surface, arrange tortillas.
- Using a slotted spoon, divide beef mixture down the middle of each tortilla. Sprinkle cheese over top.
- Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down.
- Brush taquitos with 1 tbsp (2 tbsp) oil.
- Bake in the middle of the oven, until golden-brown, 6-8 min.
- Divide taquitos between plates.
- Dollop with guacamole, sour cream and tomato salsa.
- Squeeze a lime wedge over top, if desired.
900
kcal
Calories
50
g
Fat
18
g
Saturated Fat
69
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
43
g
Protein
110
mg
Cholesterol
1350
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
450
mg
Calcium
7
mg
Iron
