The Painted Apron

Take-out Tuesday, Spicy Pot Roast Taquitos

Posted by the Painted Apron on May 12, 2015 · 10 Comments 

I know Cinco de Mayo was last week, but we eat Mexican dishes all the time, and this one just might be my newest favorite~

The best part is the “easy peasiness” of it

pot roast and a couple of seasoning packets, a slow cooker and tortillas and voilà, dinner’s ready!!  I saw this recipe over at Home Made Interest, but couldn’t find the slow cooker sauce they used so I used a smoky BBQ chili seasoning and a Taco skillet sauce

I cut a 3 lb pot roast in half

and froze half for another meal

Now this is the part where you need to insist that you slaved over a hot stove all day to make this crazy good meal

Put the meat in a lined [or sprayed] slow cooker, top with dry seasoning, and top with sauce mix

Cover and cook on low for 8 hours

Remove meat and shred, it will fall apart easily, and add some liquid from the slow cooker to keep it moist and flavorful…phew, wipe your brow, you’re working so hard!!  Actually “my assistant,” HHjr, was doing and photographing this part for me, even better!!

Place 2-4 T of shredded meat on your tortillas and top with shredded cheese if desired.  Roll up tightly and place seam side down on a foil lined, olive oil sprayed baking sheet

Spray the taquitos generously with olive oil spray so they will bake up nice and crispy

Turn half way through baking if you can, but not necessary~

If you can whip up some fresh guacamole to serve along side or on top you will really be a rock star!

You can see my 5 minute Guacamole recipe here

Fresh guac is so much better than anything you can buy, it just takes a little pre-planning unless you are lucky enough to find a perfectly ripe avocado at the store.  You can use the brown paper bag trick to speed up the process.   Put the avocado in a closed brown bag in a dark spot, and it should be ready in 12-24 hours

Spicy Pot Roast Taquitos

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Slow Cook 8 hours hrs

Course Main Course

Cuisine American, Slow cooker, Tex-Mex

Servings 4

Equipment

• slow cooker

Ingredients

  

• 1 1/2 lbs beef pot roast
• 1 packet chili seasoning mix [McCormick Smokey BBQ*]
• 1 packet taco skillet sauce [Frontera Texas Original*]
• 12 large flour tortillas
• 4 oz grated cheddar jack or mexican blend cheese [optional]

Instructions

 

• Place meat in a lined or sprayed slow cooker. Cover with chili seasoning and top with taco sauce.
• Cover and cook on low for 8 hours.
• Remove meat to platter and shred. Add some sauce from the pot to moisten meat.
• Place 2-4 Tablespoons of meat down the center of each tortilla and top with cheese if desired.
• Roll tightly into a log and place seam side down on a foil lined, cooking oil sprayed baking sheet.
• Spray taquitos with olive oil spray. Bake at 400 degrees for 15-20 minutes or until crispy and golden. Turn half way through baking if possible. Makes 12 taquitos, plan on 2-3 per person
• Serve with guacamole, sour cream, or queso for dipping if desired

Notes

VARIATION: Cut taquitos into 1/2 or 1/3s and serve for appetizers

*NOTE: You can always use your own chili seasonings, and a small can of tomato or enchilada sauce, or even a cream soup. I just grabbed these seasoning packets from the sauce section of the grocery for convenience. Keep in mind you don’t need a lot of liquid because as the meat cooks the fat will mix in with the seasonings to create it’s own sauce

Keyword beef taquitos, easy taquitos, slow cooker tacquitos, spicy pot roast taquitos

These are great leftover, just wrap them in foil and reheat in the oven at 350 for 10 minutes or so, or stash in the freezer

Enjoy!

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