Crispy Inside Out Taquitos


Beef taquitos with a twist

Am I just crazy? I prefer to think of it as crazy awesome.
Why relegate leftover beef brisket as the filling of a taquito, when it could become the shell itself? These taquitos are full of flavor and deliciousness (and did I say crispy?), stuffed with all of the toppings you’d find in tacos, but loaded with protein and much winning. Much winning.
Feel free to use any of your cooked, stringier beefs (such as flank steak) in place of brisket. Most enjoy, inhale the goodness, and proclaim love for your leftovers, for they, too can become your swell shells.
Go ahead. You know you want to.
Inside out Crispy Taquitos
1 cup shredded, cooked brisket
1 cup shredded Mexican cheese

1. Preheat oven to 425.

2. Place beef and cheese in food processor and pulse until chopped.
3. Spray pan.
4. Spread mixture to form a 10” circle.
5. Bake 5-10 minutes until crusts cook.
6. Remove from oven.
7. Once barely cool enough to handle, run spatula around edges to flip. Let rest for 3 minutes.
8. Fill with shredded lettuce, chopped tomato, sour cream, guacamole and black olives.
9. Roll and serve.

Print Friendly

Comments

  1. Awesome!! Thank you! I have leftover bison roast that I was wondering what to do with. It's a bit tough, and sort of dry. This is perfect for lunch tomorrow.

  2. Low Carb Daily says:

    You are amazing!

  3. Your Lighter Side says:

    Arlene–Let me know how they turn out. Frankly, I'm so in love with this recipe. SO in love. I hope you like it, too.

    Low Carb, Thank you so much! I am serious when I say this recipe opens some new doors to food preparation. It's so easy and so delicious and filling–and it's substantial, which is so important. And simple. Most important.

  4. You are a genius! I will be trying this very soon!

  5. Your Lighter Side says:

    Let me know what you think, Rachel!

  6. That looks simply amazing.

  7. Thank you, Janet! It felt like such a treat to eat one, too. It tasted just like a taquito but without any guilt.

  8. My husband is going to really dig this one! He loves it when I cook left over meats crisp so I know this will be a big hit in our house.

    Thank you Jamie for all of your hard work in keeping variety in the plan.

  9. Your Lighter Side says:

    Thank you for being so kind. I appreciate all you do to educate others! I just like to eat.

  10. They turned out perfect! What a delicious way to use up leftovers. I never would have thought of doing this, so thank you again. Brilliant!

  11. Your Lighter Side says:

    I am so happy, Arlene! That makes me do the Snoopy dance.

  12. I made it again tonight with a couple of tweaks. I made it in one big sheet on a cookie sheet covered with parchment paper, then put on chopped green onion, the olives and tomatoes, canned green chiles. I let it it for a bit, added shredded lettuce and rolled it up like a huge jelly roll, I cut it in pieces and topped them with salsa and sour cream. My hubby and two teenage sons LOVED it! Made it with bison again. It's a hit!

  13. Your Lighter Side says:

    That sounds really nice!

  14. Jan Darbonne says:

    I’m new to your site but have already made several of your dishes. I must say, your food is really good. I’m a Texan living in Thailand and I really want to make these taquitos…needless to say, I get really hungry for Mexican and/or Mexican inspired food. However, I don’t see the carb count for this dish. I’m also new to low carbing and am in the induction phase.

  15. this was awesome!!!!!! omg, and I wasnt sure it was gonna be, but I was wrong. love it

  16. Hi, Do you think this would work with the left over meat from your Beef Gyro recipe? I made that last night and have left overs.

  17. I made these a few days ago and they were amazing! My mom wanted to try a bite and she ended up with the other half! It had tons of flavor! Thanks for this great recipe!

  18. Silly question, I’m afraid, but how many does this recipe serve? I have a *LOT* of brisket left. Thanks for a fascinating idea!

  19. Jennifer says:

    I was wanting to know the same thing. Is the recipe just for one?

Leave a Reply