with Zesty Guacamole
Taquitos are a traditional Mexican street food that are typically deep fried. We’ve baked ours instead for a healthy twist! They crisp beautifully in the oven while the cheesy centre melts.
Allergens
Utensils
Tags
Ground Beef
250 g
Flour Tortillas
6 unit
Enchilada Spice Blend
1 tbsp
Guacamole
3 tbsp
Lime
2 unit
Tomato
190 g
Tomato Sauce Base
2 tbsp
Sour Cream
3 tbsp
Shallot
50 g
Sugar
0.5 tsp
Monterey Jack Cheese, shredded
0.5 cup
Oil
1.5 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
Before starting, preheat the oven to 450°F.Wash and dry all produce. Peel, then mince shallot. Cut tomatoes 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 tops with 1 tbsp (2 tbsp) oil.Bake in the middle of the oven until golden-brown, 6-8 min.
Divide the taquitos between plates. Dollop with guacamole, sour cream and tomato salsa.Squeeze a lime wedge over top, if desired.
860
kcal
Calories
50
g
Fat
19
g
Saturated Fat
61
g
Carbohydrate
10
g
Sugar
7
g
Dietary Fiber
43
g
Protein
100
mg
Cholesterol
1110
mg
Sodium
