Short and Sweet – Recipe: Shredded Beef, Bean & Goat Cheese Taquitos

Summer is short and sweet.  I do not know how it passes by so quickly, but it does.  Yes, I am still in denial.  But, Gabriel went to a party today, so we were able to visit with one of his former teachers, as well as many of the parents of his friends.  It gave me the comfort that I needed to remember that we go to a great school with great teachers and wonderful families.  We are blessed.

So, I will soak up this last week of the summer with my biggest little and my middle little.  And, I will be thankful that I still have one more year at home with my littlest little before she starts Kindergarten next year.  I have a bucket list of all of the things that I want to do with them this week, and, even though I know that the week will fly, we will cherish every moment…and then start counting down the days until Christmas break!

It has been a great weekend, and I have enjoyed all of the time with my family.  We made simple meals at home so that we could have lazy days.  Today we made these Shredded Beef Taquitos.  I ran home from running some errands and had an hour to cook lunch and feed the family before I took Gabriel to the pool party.  Mission accomplished.  We made it to the party almost on time.

You will notice that this recipe is a variation of two others that I have already posted – Beef, Bean, and Goat Cheese Taquitos and Egg, Bean, and Goat Cheese Taquitos.  I love recipes that are flexible enough to change just slightly enough to call it new.  It all goes back to that goal of mine to make more of our meals quick, easy, and fun.

Shredded Beef, Bean & Goat Cheese Taquitos

Shredded Beef, Bean & Goat Cheese Taquitos


Shredded Beef - I put a roast in the crock pot, added beef broth, salt, and pepper, and cooked it on low for 10 hours. After it cooled, I shredded the meat.

Refried beans - I usually make my own, but today we used plain 'old canned refried bans.

Goat cheese

Corn tortillas

Cooking spray

Kosher salt


  1. Preheat oven to 425.
  2. Cover baking pan with foil.
  3. Heat the corn tortillas in the microwave, working with 3 at a time. Place a damp cloth between each tortilla, and heat for 30 seconds. The damp cloth will add moisture to the tortillas and make them easier to fold without cracking.
  4. Add about 4 pieces of the shredded beef, 1 tablespoon of refried beans, and 1 tablespoon of cheese.
  5. Roll up as tight as you can, and place seam side down onto prepared pan.
  6. Keep rolling them up until you are out of ingredients or tortillas, whichever comes first.
  7. Spray with cooking spray and lightly sprinkle with kosher salt.
  8. Bake for 15-20 minutes.
  9. Serve with ranch and salsa.

I hope that you enjoy your week as much as I hope to enjoy mine.

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