This recipe comes to us from Shel Zolkewich. Serve the pico de gallo, chopped avocado, sour cream and cilantro.
2 Tbsp canola oil
½ cup onion, diced
1 lb Lean Ground Beef
½ tsp salt
1 tsp chili powder
½ tsp cumin
3 cups mashed potatoes
2 canned chipotles, chopped, from chipotles in adobo sauce
½ cup mozzarella, shredded
24 corn tortillas, 4-5 inches wide
2 Tbsp canola oil for brushing
Heat 2 Tbsp canola oil over medium high heat. Add onion and fry for three minutes. Add ground beef and fry until all traces of pink are gone, about eight minutes. Add salt, chili powder and cumin. Mix well. Set aside.
In a large bowl, combine mashed potatoes, chipotle, cheese and ground beef mixture. Mix well.
Place one tortilla on a flat surface and add 1 Tbsp of ground beef and potato mixture in the centre. Roll tightly. Set aside. Repeat until all 24 are done.
Set airfryer to 390F. Place four to six taquitos in fryer. Brush with canola oil. Fry for 4 to 5 minutes. Remove from fryer and repeat until all taquitos are fried.
Garnish with pico de gallo, chopped avocado, sour cream and cilantro.