My family loves to have a hearty meal on Sunday and we often find ourselves craving Pot Roast, especially in the winter months. We always seem to have lots of leftover roast and I wanted to create a recipe to use up the meat. I made these one day and my husband was in love with them. They are a quick and easy way to use up left over beef and also freeze very well.
3 cups cooked and shredded Pot Roast, chopped into small pieces
1 tsp garlic powder
½ tsp cumin
½ tsp coriander
1 tsp chili powder
1 Tbsp fresh lime juice
1 ½ cups shredded mozzarella or pepper jack cheese
6 inch flour tortillas, about 15 or 20
Combine with left over beef roast with the seasonings and lime juice. Mix in cheese until evenly distributed.
Place about ¼ to 1/3 cup of the mixture down the center of your tortilla. Roll up and place seam side down on a baking sheet. Mist with cooking spray or brush with olive oil and then sprinkle with kosher salt.
Bake at 425 for 15-20 minutes or until golden brown the filling is hot.
These also freeze very well. Simply place taquitos in a freezer bag before misting with spray and baking. When you would like to make them, just pull them out of the freezer mist with spray or brush with olive oil, salt and bake. You might need to add a few extra minutes to the baking time, but the will come out of the oven incredibly delicious.