Beef and Spinach Taquitos
By gina62_cooks
Ingredients
- 3 TBSP olive oil
- 1 large onion, minced
- 1 TBSP kosher salt
- 1/4 tsp freshly ground black pepper
- 1 lb. ground chuck
- 1 TBSP ground cumin
- 2 packed cups baby spinach leaves, chopped
- 1 can black beans, rinsed and drained
- 1 cup mascarpone, at room temp (8 oz)
- 18 6 1/2-inch-diameter extra-thin or regular corn tortillas
- 1/4 cup olive oil
- 1 cup shredded sharp cheddar cheese
Details
Preparation time 20mins
Cooking time 70mins
Preparation
Step 1
Heat oven to 400. Spray a nonstick baking sheet with cooking spray.
Filling:
Heat the oil over medium-high heat in a skillet. Cook the onions, salt and pepper, stirring frequently, til soft, about 6 minutes. Add the beef and cumin. Cook til the beef is cooked through, about 5 minutes. Add the spinach and cook til wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans til almost smooth, using a fork. Stir in the mascarpone.
Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches til warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with the cheese. Bake til the cheese is melted and tortillas are crisp and golden, 25 to 30 minutes. Cool 5 minutes and serve.
You'll also love
- TURKEY HAM AND SWISS CASSEROLE 0/5 (0 Votes)
- Lemongrass-Honey Glaze 0/5 (0 Votes)
- CastIron Apple Cobbler 0/5 (0 Votes)
- Spinach & Ricotta-Stuffed Pork... 0/5 (0 Votes)
- Eggplant Stroganoff 0/5 (0 Votes)
- Golfers Beef Stew 0/5 (0 Votes)
- Roasted Garlic and Baby Arugula Dip 0/5 (0 Votes)
- Spinach & Feta Chicken Sausage... 0/5 (0 Votes)
Review this recipe