3tablespoonstaco seasoning, homemade or store-bought
1cuplow-sodium beef broth
4ouncescream cheese
½cupmild or medium salsa
16(8-inch)whole-wheat tortillas
3cupsshredded cheddar cheese
Cooking spray
Optional toppings: salsa, guacamole, sour cream or plain Greek yogurt
Instructions
Slow cooker instructions:
Make it now:
Place the roast in the slow cooker and rub the taco seasoning over all sides of the meat. Add the broth.
Cover and cook on Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. Transfer the beef to a cutting board and discard the liquid in the cooker. Using two forks, shred the meat and return it to the cooker.
Add the cream cheese and salsa and stir until the cream cheese has melted.
Arrange the tortillas on a flat surface. Using a slotted spoon, top each tortilla with an equal amount of the beef mixture, leaving a little room at the edges so the filling doesn’t spill out. Top each with about 3 tablespoons of the shredded cheese. Roll up the tortillas very tightly. (Freezing instructions begin here.)
Preheat the oven to 400°F and position the racks in the upper and lower thirds. Spray two rimmed baking sheets with cooking spray or line them with parchment paper. (Alternatively, use one baking sheet to cook half the taquitos and freeze the rest to bake later.)
Arrange the taquitos seam-side down on the prepared baking sheets, squeezing them in side by side. Spray the tops with cooking spray and bake for 15 to 20 minutes, switching the pans from top to bottom halfway through the cooking time, until the cheese has melted and the tortillas are golden brown.
Serve warm, with your favorite toppings.
Freeze for later:
Follow steps 1 through 4. Place the rolled taquitos seam-side down in even layers (separated with parchment paper, if needed) in one or two gallon-size freezer bags or containers. Seal and freeze.
Prepare from frozen:
Note: Have your favorite toppings on hand to complete this meal. Two options:
Thaw. Follow steps 5 through 7.
Do not thaw. Follow steps 5 and 6, but cover the frozen taquitos with foil and bake for 25 minutes, then remove the foil and bake for 5 to 10 minutes more, until golden brown and completely warmed through. Follow step 7.
Instant Pot instructions:
Make it now:
Cut the beef into 2 × 2-inch pieces, trimming off excess fat as needed, and pat dry with paper towels. Place the beef in the 6-quart Instant Pot, sprinkle the taco seasoning over the beef, and toss to combine, coating all sides. Add the broth.
Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure. Use a slotted spoon to transfer the beef to a cutting board and discard the liquid in the pot. Using two forks, shred the meat and return it to the pot.
Add the cream cheese and salsa and stir until the cream cheese has melted.
Arrange the tortillas on a flat surface. Using a slotted spoon, top each tortilla with an equal amount of the beef mixture, leaving a little room at the edges so the filling doesn’t spill out. Top each with about 3 tablespoons of the shredded cheese. Roll up the tortillas very tightly. (Freezing instructions begin here.)
Preheat the oven to 400°F and position the racks in the upper and lower thirds. Spray two rimmed baking sheets with cooking spray or line them with parchment paper. (Alternatively, use one baking sheet to cook half the taquitos and freeze the rest to bake later.)
Arrange the taquitos seam-side down on the prepared baking sheets, squeezing them in side by side. Spray the tops with cooking spray and bake for 15 to 20 minutes, switching the pans from top to bottom halfway through the cooking time, until the cheese has melted and the tortillas are golden brown.
Serve warm, with your favorite toppings.
Freeze for later:
Follow steps 1 through 4. Place the rolled taquitos seam-side down in even layers (separated with parchment paper, if needed) in one or two gallon-size freezer bags or containers. Seal and freeze.
Prepare from frozen:
Note: Have your favorite toppings on hand to complete this meal. Two options:
Thaw. Follow steps 5 through 7.
Do not thaw. Follow steps 5 and 6, but cover the frozen taquitos with foil and bake for 25 minutes, then remove the foil and bake for 5 to 10 minutes more, until golden brown and completely warmed through. Follow step 7.