Salsa Cheddar Beef Taquitos, beef slow cooked, then mixed with salsa and cheese to make crispy, flavorful taquitos.
A few weeks ago I made a Creamy Jalapeno Chicken Taquito recipe and my kids loved it! It was such a great way to make a quick lunch with slow cooked meat. So I decided to make it again, but this time with beef.
I threw a beef roast into a slow cooker with a bunch of spices, and some tomato sauce. Once it was cooked, I shredded it, mixed it with cream cheese, and cheddar cheese, and of course, a healthy dallop of salsa!
Are you ready for the recipe?
Salsa Cheddar Beef TaquitosPrint Pin Rate
- 12 small flour tortillas
- 1/2 cup salsa
- 4 ounces cream cheese
- 3/4 cup cheddar cheese shredded
Beef roast (I used 3-5 lb roast, but only used about a fourth of the beef for one meal, and made extra taquitos to freeze for later)
- 2 Tbs cumin
- 1 Tbs chili powder
- 1 Tbs garlic salt
- 1 tsp cayenne
- 2 Tbs brown sugar
- 1 can tomato sauce
- Combine spices and brown sugar with tomato sauce, then rub over roast, and cook on low for 8-10 hours. Then shred
- Preheat oven to 375 degrees
- Take about 2 cups shredded beef, and combine with softened cream cheese (put in microwave for 15 seconds), salsa, and shredded cheddar cheese.
- Put approximately 2 tbs of filling on each flour tortilla, and leave a little space on each end (3/4 inch), roll tight, and place on a cookie sheet, seam down.
- Bake 11-13 minutes until brown and crispy.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Although not being compensated for this post, I was given a discount on my entrance fee to IFBC in exchange for writing about the conference.
If you didn’t notice already, my favorite part of IFBC was the things I learned at the #BeefItsWhatsForDinner class. Okay, that is not exactly true. I loved the sponsors, the networking, and the swag. But I really enjoyed the beef class because it had some really useful information that I think you, my readers, could really benefit from!
Have you ever found yourself wondering if you should marinate or rub a cut of beef?
Honestly, I did not really think it mattered, but it does. So I am going to help dispel some misconceptions about which is best, marinate or rub.
First, it depends on the cut:
For a cut like T-Bone or Strip, you could do either, and it kind of just depends on how much time you have. If you have only 15 minutes, go with a rub of herbs and spices. If you have a couple hours, a flavorful marinade is a great way to go.
For a less tender steak like Flank or Skirt Steak a marinade that will tenderize using an acidic ingredient is a must. Try a marinade with lemon juice, or vinegar, or a natural enzyme like pineapple or ginger. Marinate in the fridge for 6-24 hours.
There you have it, only use rubs on tender cuts of meat when you are in a hurry. Otherwise, use a marinade.
Use ¼-1/2 cup marinade per pound of beef.
Remove beef from marinade and pat dry before cooking, this will keep it from steaming, and help it cook better.
If you want to use your marinade as a baste or sauce, bring to full boil for at least a minute, or just remember to preserve some before covering the beef.
Dry rubs are best for steaks, wet rubs, which include things like garlic, oil, and mustard work well on roasts.
Rubs can be applied up to two hours before cooking time, or just before.
Salt-free rubs are best, as this will help keep the moisture in. Salt as desired after cooking.
Now are you ready for some great marinades and rubs?
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