Beef Taquitos

5 lbs roast
onion soup mix (optional)
2 cups cheddar cheese, grated
garlic powder
onion powder (optional)
1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
1/4 cup onion, finely chopped
48 corn tortillas
cheese sauce (optional)
salsa (optional)
sour cream (optional)
guacamole (optional)

Directions:
1
Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2
Cook at 325F for 34-38 minutes per pound.
3
Let cool thoroughly overnight in fridge.
4
Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5
Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6
Roll up tortilla.
7
To soften tortillas, microwave between two damp paper towels for a few seconds.
8
To freeze for later, simply put seam side down on cookie sheets and freeze.
9
Flash freeze on wax papered covered cookie sheets.
10
When firm, transfer to ziplock freezer bags.
11
To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12
To eat them now, continue with directions for frying below.
13
Heat electric skillet to 300°F covering bottom with oil.
14
Fry taquitos with open edge down to seal.
15
Turn over fry other side.
16
Serve hot with condiments.


Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1c0n426EP
Read more: http://www.food.com/recipe/beef-taquitos-oamc-81118#ixzz1c0mr1rtJ