with Zesty Guacamole
Taquitos are a traditional Mexican street food that is typically deep-fried. We’ve baked ours instead, for a healthy twist! They crisp beautifully in the oven while the cheesy centre deliciously melts.
Allergens
Utensils
Tags
Ground Beef
250 g
Flour Tortillas
2 tbsp
Enchilada Spice Blend
1 tbsp
Guacamole
3 tbsp
Lime
1 unit(s)
Oil
1.5 tbsp
Salt
0.063 tsp
Tomato
2 unit(s)
Sugar
0.5 tsp
Tomato Sauce Base
2 tbsp
Sour Cream
3 tbsp
Shallot
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Pepper
0.063 tsp
Before starting, preheat the oven to 450°F.Wash and dry all produce. 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 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.
880
kcal
Calories
50
g
Fat
18
g
Saturated Fat
66
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
44
g
Protein
110
mg
Cholesterol
1140
mg
Sodium
1
g
Trans Fat
1250
mg
Potassium
400
mg
Calcium
6.75
mg
Iron
