In crock pot, combine roast and onion with 2 cups of water. Cook for 4 hours on high, or until beef shreds. Remove roast, and shred. Combine shredded beef, chilis, tomatoes, cilantro, black olives and broth and onion from crock pot into a large pot on the stove. Cover and simmer for 2 - 3 hours, or until tomatoes have cooked down.
Heat oil, and cook white corn tortillas for approx 20 seconds each (this will make the corn tortillas flexible for rolling into taquitos).
Place meat mixture and shredded cheese on tortilla, and roll.
Fry taquito in hot oil until tortilla is golden brown on the outside.
Serving suggestions: sour cream, salsa, guacamole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (1660g)|
|Recipe Makes: 3|
|Calories from Fat: 1438 (53%)|
|Amt Per Serving||% DV|
|Total Fat 159.7g||213 %|
|Saturated Fat 66g||330 %|
|Monounsaturated Fat 67.3g|
|Polyunsanturated Fat 11.8g|
|Cholesterol 441.5mg||136 %|
|Sodium 4691.9mg||162 %|
|Potassium 3000.6mg||79 %|
|Total Carbohydrate 190.1g||56 %|
|Dietary Fiber 36.1g||145 %|
|Sugars, other 154g|
|Protein 143.2g||205 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2726
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