Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa

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Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa. Hey guys, I hope you all had a great day yesterday and that you’re making some fun plans for the weekend! Thanksgiving is passed and now it’s time to go all out with decking the halls, Christmas-ing it up, and shamelessly belting out the Hallelujah chorus like no one’s listening!

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (7) I know it’s the day right after Thanksgiving and, for those of you who celebrated it, you’re probably thinking you never want to eat again right about now. On the other hand, I’m betting that a lot of you guys have some leftovers to use up and this here lil’ recipe is perfect for that. Those extra sweet potatoes you didn’t end up needing, or the extra rosemary from your stuffing, here’s what you should do with it!  You could also sub leftover turkey, chicken, and I bet even ham would work, instead of beef if that’s what you’ve got. I just happened to have leftovers from this roast recipe when I made these last week. They were so good too!

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (2) One of my earliest recipes I put on the blog was for chicken taquitos and ever since then they’ve been near the top of my family’s favorite list. I’ve only made them a few times since but every time I do they make everyone’s day. These are like a Christmas version of your classic beef and cheddar taquitos so they’re perfect for any time, but especially for making all month long in December.

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (3) What I love about them is that they’re pretty easy too. I used corn tortillas because my mom happened to find them at our grocery recently and when she showed me her discovery my mind went straight to taquitos. As far as I can remember, we’ve never seen corn tortillas before so I was really excited to use them. I think my favorite part of the whole recipe was that it didn’t require all the work of making the tortillas.

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (4) Don’t get me wrong, I actually don’t mind labor intensive jobs (cheaper than therapy) and a small batch of tortillas is no big deal to make at home. Actually, I recommend trying them because they are the best! It’s just that when I make tortillas, I make tortillas. My whole gang is kind of crazy for them and they disappear like you wouldn’t believe so it sometimes feels like an uphill battle trying to keep up with the high demand for them around here. Having some good quality corn tortillas was a really nice change and made these a super quick fix!

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (5) The pomegranate salsa with the rosemary might sound weird but you’ll be surprised by how well it complements these and adds that perfect touch of festiveness! These would make a killer appetizer at your next big bash.

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa. Okay, before I go I think it’s only fair to warn you guys that if you plan to hang around here very long right now, I’m sorry, but you’re going to have to expect quotes from both popular and obscure Christmas movies. Just consider it part of the trade for things like these yummy ta-kweet-toes!!!

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (6) You have to make these if for nothing more than just so you can go around saying “You disgust me, how can you live with yourself?” and “You smell like beef and cheese, you don’t smell like Santa!” cause that’s basically why I made them.

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (8)

Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 - 8 servings (16 taquitos)

Ingredients

    Pomegranate Salsa:
  • 1/2 cup fresh pomegranate arils
  • 1 large tomato, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 tablespoon tomato paste
  • salt and pepper to taste
  • Taquitos:
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and cut into cubes (about 1 1/2 cups)
  • 1/2 cup your favorite enchilada sauce (I used homemade|http://gringalicious.com/mole-enchilada-sauce/])
  • 1 1/2 cups shredded beef (I used leftovers from this recipe)
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 16 (6-inch) corn tortillas
  • oil for frying

Instructions

    Pomegranate Salsa:
  1. Mix ingredients for salsa together in a small bowl and add salt and pepper to taste. Store in a covered container in fridge until ready to serve.
  2. Taquitos:
  3. Heat the olive oil over high heat in a medium skillet and cook onion, garlic, and sweet potatoes until potatoes are fork tender. Add enchilada sauce and continue cooking for 2 to 3 minutes until sauce begins to thicken, then reduce heat to low.
  4. Stir in beef, cheese, salt, and pepper until cheese is evenly melted.
  5. Warm the tortillas one by one in a medium skillet overmedium high heat an wrap in a damp towel to keep warm (alternatively you can wrap them in a damp paper towel and microwave a few at a time for about a minute.)
  6. Spoon 2 to 3 tablespoons of the filling on the bottom half af each tortilla and roll as tightly as possible without tearing.
  7. Heat oil over medium high heat and fry in small batches, turning multiple times, until crispy on all sides.
  8. Serve with salsa and sour cream if desired.
http://gringalicious.com/cheesy-beef-sweet-potato-taquitos-rosemary-pomegranate-salsa/
Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (9) Cheesy Beef & Sweet Potato Taquitos + Rosemary Pomegranate Salsa (10)

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