Half Baked Harvest's Double Baked Taquitos {From Half Baked Harvest's Quick & Cozy}

Who doesn't love a tray of crispy taquitos covered in cheese?  

These are really easy! A quick filling of ground beef with taco seasoning, enchilada sauce, and cream cheese all stuffed into corn tortillas and baked until crispy. A quick splash of enchilada sauce on the bottom and top of the crispy oven-baked taquitos and then douse them all with cheese and bake them again! It's almost like a cross between an enchilada and a taquito.

I really loved the fresh avocado salad on top made which was a flavorful mix of avocado, cilantro, jalapeno, lime juice and sea salt. It was a fresh, zesty, tangy topper to the taquitos. A hit for sure! 

Double-Baked Taquitos

Adapted Half Baked Harvest Quick & Cozy

by Tieghan Gerard

Makes 14-20

1 pound ground beef

1 yellow onion, chopped

3 tablespoons Homemade Taco Seasoning (recipe follows) or storebought seasoning

2 cups red enchilada sauce

4 ounces cream cheese, at room temperature, cut into pieces

16 to 20 corn tortillas

extra virgin olive oil

2 cups shredded Mexican cheese blend

2 avocados, chopped

1/3 cup chopped fresh cilantro

1 jalapeno, seeded, if desired, and chopped

1/4 cup fresh lime juice, plus lime wedges, for serving

flaky sea salt

sour ream or plain Greek yogurt, for serving

 Homemade Taco Seasoning: 2 tablespoons chili powder; 1 tablespoon chipotle chile powder; 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon onion powder; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon fine pink Himalayan salt. In a glass jar, combine the chili powder, chipotle chile powder, paprika, garlic powder, onion powder, cumin, oregano, and salt. Stir to mix well. Store at room temperature in a cool, dark place for up to 6 months. 

Preheat the oven to 425F. In a large skillet set over medium high heat, place the beef and onion. Cook, breaking up the meat with a wooden spoon, until the fat has rendered and the beef is browned, 8 to 10 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce thickens to coat the meat, about 5 minutes. Stir in 1/2 cup of the enchilada sauce and the cream cheese. Cook, stirring, just until the cream cheese melts, 1 to 2 minutes. Remove the skillet from the heat.

Working in batches, warm the tortillas in the microwave in 30-second intervals until pliable. Place the tortillas on a baking sheet and rub one side with olive oil. Flip them over and spoon 2 tablespoons of the beef mixture down the center of each on the unoiled side. Roll up the tortilla as for a cigar and place seam-side down on the bakin sheet. Repeat with the reamaining tortillas and beef.

Bake the taquitos until they begin to crisp, about 10 minutes, then carefully flip them over and cook until crispy, 4 to 5 minutes. Remove from the oven, leaving the temperature set at 425F. 

Coat the bottom of a 9x13 inch baking dish with 1 cup of enchilada sauce. Arrange the taquitos over the sauce and top with the remaining 1/2 cup enchilada sauce and then the shredded cheese. Bake until the cheese is. melted and bubbling, 8 to 10 minutes.

Meanwhile, in a medium bowl, combine the avocados, cilantro, jalapeno, lime juice, and a pinch of flaky salt. Stir in gently to mix. Top the taquitos with the avocado mixture and sour cream. Serve warm with lime wedges for squeezing.

 July Potluck @ IHCC!