Asian markets often have curry powder made in the style of Vietnam. Use Madras curry powder if you can’t find it. By halving the vegetable stock and water, you may transform this hot soup into a thick stew. French bread and rice should be served.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 12 taquitos |
Ingredients
- 1 pound ground beef
- 2 cups cooked white rice
- 2 tablespoons water
- 1 ½ tablespoons chopped red bell pepper
- 1 tablespoon chopped fresh garlic
- 12 (6 inch) corn tortillas, or more to taste
- 2 cups salsa
- 1 ½ cups shredded Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add cooked rice, water, bell pepper, and garlic to the beef in the skillet; stir and cook until heated through, 3 to 5 minutes. Spoon onto tortillas and roll to close. Place taquitos tightly against each other in an 8×12-inch baking pan. Pour salsa over and top with Cheddar cheese.
- Bake in the preheated oven until bubbly, about 25 minutes.
- You can use brown rice instead of white rice, and garlic powder instead of fresh garlic.
Nutrition Facts
| Calories | 480 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 76 mg |
| Dietary Fiber | 5 g |
| Protein | 25 g |
| Saturated Fat | 11 g |
| Sodium | 762 mg |
| Sugars | 3 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and these are very bland. The filling needs some seasoning. If I were to make this again I’d definitely add some taco seasoning to the meat. Another important thing to note is that in order to roll corn tortillas without them crumbling and falling apart, you need to steam them in the microwave for a bit with a paper towel between each one.