Spicy Pot Roast Taquitos
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