Wednesday, December 26, 2007


Beef Roast
1 package dry onion soup
Corn tortillas
Vegetable Oil

Place the roast in a slow cooker, sprinkle with onion soup mix. Cook overnight, until tender and falls apart easily. Shred the roast with a fork.

Soften the tortillas in hot vegetable oil. Place about 2 Tablespoons of shredded beef on the tortilla, roll tightly and secure with a toothpick. (At this point you can freeze taquitos to fry later). Fry taquitos in hot oil. Salt to taste.

*For a lower calorie taquito, soften tortillas in the microwave by wrapping in a wet paper towel. Instead of frying, spray taquitos with butter flavored spray and place seam-side down on a baking sheet. Bake in a 375-degree oven for 20 minutes or until crisp.

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