7 Layer Taquitos

Set a new standard for must-have party apps with these zesty taco dippers.

  • prep time 20 min
  • total time 20 min
  • ingredients 11
  • servings 4

Ingredients

8
to 10 corn tortillas
1
cup sour cream
3
to 4 tablespoons Old El Paso™ chile and roasted garlic Mexican cooking sauce (from 8-oz pouch)
1
can (16 oz) Old El Paso™ refried beans
1
teaspoon ground cumin
1
teaspoon chili powder
Old El Paso™ Thick ‘n Chunky salsa
Guacamole
Shredded Cheddar cheese
Sliced olives
3
to 4 tablespoons peanut or canola oil
  • 1 Heat 10-inch skillet over medium-high heat. Place 1 tortilla in skillet; cook a few seconds on each side or until pliable. Remove from skillet; place on plate. Repeat with remaining tortillas.
  • 2 In small bowl, stir together sour cream and cooking sauce; set aside.
  • 3 In medium bowl, stir together beans, cumin and chili powder. Place spoonful of beans on one side of 1 tortilla. Top with salsa, guacamole, cheese and olives. Roll up tortilla around filling; place on plate. Repeat with remaining tortillas.
  • 4 In 10- or 12-inch skillet, heat 2 tablespoons of the oil over medium heat. (You will need to add a little more oil halfway through cooking the taquitos when the oil is getting low.) When oil begins to shimmer, add taquitos 2 or 3 at a time; cook on each side until golden, 2 to 3 minutes. Place on paper towel-lined plate. Immediately serve taquitos with sour cream sauce for dipping.
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