Ok, the last Paula Deen recipe of the week is….Taco Torpedoes! This is another one of those recipes that your kid should love. Liam liked it, but Toby really liked it! The tortillas I used were bigger, so they were more like Burrito Torpedoes, but they were still good. I used Boca Crumbles in place of the ground beef. I normally use Quorn Grounds, but Wegmans was out. I also bought some of the black bean and corn salsa to use, but it was just too dang spicy for me, so at the last minute I subbed regular mild salsa. Toby will have to eat the spicy salsa on his own time. These were easy to make and were good! I served them with some saffron rice and sour cream.
(“Cooking with Paula Deen”. July/Aug. 2010)
1 pound lean ground beef (I used 1 bag of Boca Crumbles)
1 cup frozen chopped or pre-diced fresh onion
1 clove garlic, pressed
2 cups finely shredded Mexican four-cheese blend, divided
3/4 cup black bean and corn medium salsa (I used mild plain salsa)
1/2 tsp salt
12 (6″) soft flour tortillas
1/4 cup canola or vegetable oil
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
In a large nonstick skillet, add beef, onion, and garlic. Cook over medium-high heat, stirring until beef is browned and crumbly. Drain. In a medium bowl, combine meat mixture, 1 cup cheese, salsa, and salt; stir well.
Brush one side of each tortilla with oil; place tortilla oil side down on prepared baking sheet. Spoon about 3 tbsp meat mixture down center of tortilla; sprinkle with about 1 tbsp cheese. Roll up tortilla, and place seam side down on baking sheet. Repeat procedure with remaining oil, meat mixture, and cheese.
Bake for 8-12 minutes or until golden brown.