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Baked Beef Taquitos

January 18, 2016

Just say no to greasy deep-fried taquitos! This healthy beef taquitos recipe calls for baking instead of deep-frying, making them substantially healthier than what you’d get at a restaurant. Don’t worry if some of the taquitos crack open while baking—they’re still crispy and delicious. Serve with your favorite salsa, guacamole and sour cream. This recipe comes from Eating Well magazine.

1 medium zucchini
2 teaspoons canola oil
1 lb. extra-lean ground beef
3 Tablespoons chili powder
2 teaspoons onion powder
1 Teaspoon ground cumin
1/2 teaspoon Kosher salt
12 (6-inch) corn tortillas
Cooking spray
3/4 cup extra sharp cheddar cheese, finely shredded


  • Preheat oven to 425 degrees F.
  • Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups).
  • Heat oil in a large nonstick skillet over medium-high heat.
  • Add the zucchini, beef, chili powder, onion powder, cumin and salt.
  • Cook, stirring, until the beef is cooked through, 5 to 7 minutes.
  • Spread tortillas out on a baking sheet in two overlapping rows.
  • Bake until hot, 2 minutes. Transfer to a plate and cover.
  • Coat the baking sheet with cooking spray.
  • Place 6 tortillas on a clean cutting board.
  • Working quickly, spread a generous 1/4 cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape.
  • Place the taquito seam-side down on the baking sheet.
  • Repeat with the remaining tortillas, filling and cheese.
  • Generously coat the top and sides of the taquitos with cooking spray.
  • Bake the taquitos until browned and crispy, 14 to 18 minutes.
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