Makes 4 to 6 servings I Time estimate: 25 minutes active time I 5 minutes inactive time I 83 cents on a shoestring I If bought it: $3.83 per serving (frozen)
- 1 pound lean ground beef
- 1 medium-sized onion, peeled and diced
- 2 cloves garlic, smashed and peeled
- 3 tablespoons extra virgin olive oil, plus more for brushing
- 1 teaspoon ground cumin
- 1/2 teaspoon Mexican chilli powder, or to taste
- Kosher salt and freshly ground black pepper, to taste
- 8 gluten-free corn tortillas; moistened and warmed in the microwave oven until pliable
- 6 to 8 ounces Monterey Jack cheese, grated
- Prepared salsa and sour cream, for serving
- Preheat your oven up to 400 F. Line a rimmed baking sheet with non-stick foil or unbleached parchment paper and set aside.
- In a large skillet over medium-high heat, cook the ground beef, stirring occasionally, until browned. Remove the beef from the skillet and set it aside.
- In the same skillet, saute the onion and garlic in the oil over medium-high heat, stirring frequently, until the onion is translucent and the garlic is fragrant, about 6 minutes. Add the beef, cumin, chilli powder, salt and pepper, and stir.
- Open the first tortilla, scatter a bit of cheese over the top, and then spoon about one-eighth of the beef mixture on top of the cheese, leaving about an inch border around the perimeter of the tortilla. Top with more grated cheese evenly over the beef mixture. Roll the tortilla tightly from one side to thew other. Place seam side down, on the prepared baking sheet. Repeat with the rest of the tortillas. Brush the tops of the taquitos with olive oil.
- Bake the taquitos in the center of the oven until the cheese has melted and the taquitos are lightly browned, about 12 minutes. Serve immediately with prepared salsa and sour cream.
– from the book, “Gluten-free on a Shoestring,” by Nicole Hunn