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
6 tbsp
Lime
1 unit
Tomato
160 g
Tomato Sauce Base
2 tbsp
Cilantro
7 g
Shallot
50 g
Oil
1.5 tbsp
Salt
0.063 tsp
Pepper
0.063 tsp
Sugar
0.5 tsp
Monterey Jack Cheese, shredded
0.5 cup
Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop cilantro. Peel, then mince shallot. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Combine tomatoes, cilantro, shallots, lime zest, 1 tsp lime juice and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl . Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), 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 water (dbl for 4 ppl) 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 oil (dbl for 4 ppl).Bake in middle of the oven until golden-brown, 6-8 min.
Divide the taquitos between plates. Dollop with guacamole and tomato salsa. Squeeze a lime wedge over top, if desired.
880
kcal
Calories
51
g
Fat
18
g
Saturated Fat
64
g
Carbohydrate
8
g
Sugar
10
g
Dietary Fiber
41
g
Protein
100
mg
Cholesterol
1310
mg
Sodium
