- 10 soft taco sized flour tortillas
- 1 pound extra lean ground beef
- 1 tablespoon minced garlic
- 1 medium sweet bell pepper, finely chopped
- 4 ounces cream cheese, softened
- ¼ cup salsa
- 2 tablespoons taco seasoning
- 2 green onions, chopped
- 1 tablespoon dried parsley
- 1 cup shredded Mexican blend cheese
- Salt, optional
Preheat oven to 425°F.
In a large skillet, fry the ground beef with the garlic and chopped pepper until meat is browned and pepper is softened. Drain fat.
Add cream cheese, salsa and taco seasoning to meat mixture and stir well.
Remove from heat and stir in green onion, parsley, and shredded cheese.
Divide the mixture evenly down the center of the tortillas and roll up very tightly.
Arrange the taquitos on a baking sheet lined with parchment paper. Spray the taquitos with cooking spray and sprinkle the tops with a little salt, if desired.
Bake for 15 minutes, or until golden brown and ends are crispy.
NUTRITION INFORMATION PER SERVING (1 TAQUITO, 188g): 380 calories, 140 calories from fat, 15g total fat, 8g saturated fat, 0g trans fat, 60mg cholesterol, 950mg sodium, 38g total carbohydrate, 1g dietary fiber, 5g sugars, 20g protein, 6mcg folate, 1mg vitamin C, 1mg iron.
This meal can easily be adjusted to serve any number of people by doubling or tripling the ingredients.
Cooking for 2? Make this according to the recipe, but bake half in an 8×8 baking dish and arrange the remaining ingredients in another 8×8 baking dish and freeze for later.
To freeze, complete all the steps except for baking. Wrap casserole dish in foil and seal in a 2-gallon freezer bag. To bake, thaw completely in the refrigerator and then bake according to the recipe.
Want more hearty, quick meals? We’ve got you covered!
Or would you like to learn more about where your food comes from? Meet Justin Knopf, a Kansas wheat farmer.