Weekend Cooking : The Great Taquito Catastrophe

I have seen so many fabulous recipes for slow cooker taquitos and since I had a chuck roast in the freezer I thought I'd give it a go.

The recipe is easy.

1 can beef broth
1 can Rotel tomatoes (or similar brand)
McCormick Southwest seasoning for the beef
Shredded mexican or taco cheese
Soft taco torillas

Season the beef with the McCormick Southwest seasoning
pour soup and tomatoes over the beef
Cook on low 6-8 hours

Shred

Preheat oven 400 degrees

Spray cookie sheet liberally with butter spray. (Seriously...do it..I don't care what any other recipes say. Spray the hell out of that sheet!)


Place a few tablespoons of beef on tortilla then add cheese and roll.

Place seam side down on the sheet.

Bake 10-15 minutes

Now for my tale of woe.. Some time during the day my crockpot got unplugged and at 4 o'clock we had to put it on high for a few hours.

When I took the beef out...it was done but didn't want to shred.

After I finally got them in the oven they stuck to the pan.

Thankfully they were delicious.