Ingredients
One 6-oz. filet raw lean beefsteak
2 tsp. taco seasoning mix
1 cup finely chopped brown mushrooms
1/2 cup finely chopped onion
1/4 cup shredded reduced-fat Mexican-blend cheese
1/4 cup pico de gallo, drained
Eight 6-inch corn tortillas
Preparation
Bite it!Hungry Girl’s Crazy-Good Steak & Cheese Taquitos HG’s Crazy-Good Steak & Cheese Taquitos
For Goodness Steak! Move over, ordinary party foods. These indulgent guilt-free taquitos are here to blow some minds…
Prep: 10 minutes Cook: 25 minutes
Ingredients: One 6-oz. filet raw lean beefsteak 2 tsp. taco seasoning mix 1 cup finely chopped brown mushrooms 1/2 cup finely chopped onion 1/4 cup shredded reduced-fat Mexican-blend cheese 1/4 cup pico de gallo, drained Eight 6-inch corn tortillas
Directions: Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Bring a skillet sprayed with nonstick spray to medium heat. Season beef with 1 tsp. taco seasoning, and cook for 4 minutes.
Flip beef, and add mushrooms and onion to the skillet. Sprinkle veggies with remaining 1 tsp. taco seasoning. Stirring veggies occasionally, cook for about 4 more minutes, until beef is cooked through and veggies have softened.
Remove skillet from heat and, if needed, blot veggies dry. Transfer beef to a medium bowl. Shred with two forks – one to hold the meat in place, and the other to scrape across and shred it. (It’s a little difficult to shred, but it’s worth it!)
To the bowl, add veggies, cheese, and drained pico de gallo. Mix well.
Place tortillas between 2 damp paper towels. Microwave for 1 minute, or until warm and pliable.
Evenly distribute and spread beef mixture among tortillas. Tightly roll up each into a tube, and place on the baking sheet, seam side down. Secure with toothpicks, if needed.
Bake until crispy, 14 - 16 minutes. (Don’t worry if they crack and “explode” a little!)
