Note: One recipe makes 60 Taquitos.
8-10 cups cooked, chopped roast beef (or chicken)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas
About 32 ounces oil for frying
Slow cook roast 6-8 hours until it shreds and then chop finely. If you use a 6-pound rump roast, you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa.
In a frying pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get it out of the oil so it doesn't tear.) Set aside on paper towels. (Do only about 12 at a time; fill, roll, and repeat). Fill each tortilla with about 1/4 cup of the mixture. Roll tightly and place seam-side down on a cookie sheet. Makes about 60.
When the cookie sheet is full, flash freeze. When firm, place in gallon-size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes until heated through.
If not freezing: Bake at 400 degrees for 10-15 min.
Adapted from Families on the Go.
Elizabeth's Notes: I like mine a little more full, so I used a rounded quarter cup of filling. Doing this, each batch made about 48 taquitos.