They say that necessity is the mother of invention and I must say that I agree. Last night was one of those nights where I got to experience necessity and invention in the kitchen. I’m one of those people who only does grocery shopping twice a month in order to save money and stick to a tight food budget. That being said, there are times when we get to the end of our food stash and have to scrounge around for supper ideas. I wanted to go grocery shopping yesterday but a variety of factors prevented that from happening so dinner was definitely an interesting affair.
Thankfully, I had a lone package of ground beef, an odd assortment of cheeses, and half of a package of small flour tortillas on hand.
Tantalizing, I know.
Obviously these ingredients went in a direction South of the Border, and when I mentioned this to my mom, she gave me a jar of homemade salsa from vegetables in her garden (which could have basically been dinner on its own!) and an avocado. Thanks, Mom!
I didn’t want to do tacos because I was lacking lettuce and onion. Neither did I have the ingredients (or desire) for burritos or enchiladas. Finally, I settled on taquitos, because yum! Josh and I usually have these on hand in the freezer anyway, but wouldn’t a homemade version taste even better?!
So down the rabbit hole I went…
I started off by browning some ground beef and seasoning it with salt, pepper, chili powder, and cumin (think taco seasoning, which would be perfectly acceptable in place of these spices – I’m just a control freak and make my own).
Then I laid out a tortilla, spread some cream cheese on top, sprinkled some ground beef and shredded cheddar cheese, and added a few splashes of green sauce. After that, it was roll city for these 11 little guys (I told you I only had half a pack of tortillas :P). Observe:
When all of the rolls were ready to go, I heated a small amount of vegetable oil in a large saucepan so that I could fry the taquitos. However, I have never fried anything before.
I didn’t realize how much oil liked to splash.
So instead of diligently toiling over my stove, flipping the taquitos at the appointed moments, I ended up sitting on the floor crying and holding my fried little hand.
So my husband cooked the taquitos, for what I can only guess is about two minutes per side. I yelled directives to him from the floor so that he didn’t overcrowd the pan (we went with three at a time).
In the future, if I ever fry anything again (which I probably will, considering the reaction that the taquitos elicited), I will monitor of the oil temperature carefully and use an oven mitt to protect my flipping hand. Lesson learned.
These are so, so, so unbelievably good that Josh and I legitimately had to have a serious discussion about diet and exercise to justify me cooking them again.
So if you’ll excuse me, I’ve got some miles to run 😉
1 lb ground beef
12 small flour tortillas
1 cup shredded cheddar cheese
3 tbsp cream cheese
Green Tabasco Sauce
Salt, pepper, cumin, chili powder (to taste) OR one package pre-made taco seasoning
1) Brown and season ground beef. Drain, but do not rinse.
2) Prepare taquitos by laying out a tortilla and layering cream cheese, beef, shredded cheese, and Green Tabasco. Roll into a tight, even cylinder. Repeat for all tortillas.
3) Add one and one half inch of vegetable oil to a large sauce pan and heat to medium. Raise temperature ~365 degrees F. Add three taquitos at a time and flip after one to two minutes per side. Remove when exterior is golden to dark brown (depending on individual preference).
4) Drain taquitos and let cool. Serve with salsa.