Beef Taquitos

I have been having an intense craving for taquitos lately. I saw a picture of some baked beef taquitos on a cooking blog I visit and couldn't wait to try them. I made several adjustments to the recipe, just because of my preferences, and the results were awesome. I will definitely be making these again soon.



Beef Taquitos
Delicious Dishes- with some adjustments

2 pound eye of round roast
1 teaspoon each of garlic powder, chili powder, and cumin
1/2 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1/3 cup water
8 ounces cream cheese, softened and cubed
2 tablespoons butter, melted
corn tortillas

Place the roast in the crock pot and season with spices. Mix tomato sauce and water together and pour over the top. Cover and cook on low for 4 to 6 hours.

When meat is falling apart, shred it, removing any large pieces of fat, then let it cook on low for another 20 minutes.

Add the cream cheese and mix until well-combined.

Microwave corn tortillas in between damp paper towels until they are very pliable, about 2 minutes. Spoon some meat mixture onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray. While you're working on rolling up each tortilla, keep the already-rolled ones covered with a damp kitchen towel or paper towel, otherwise they will dry up and start to crack.

Brush the tops of each tortilla with melted butter, then sprinkle with coarse salt. Bake at 375 until tortillas are golden brown and crispy. Serve with sour cream and guacamole for dipping.