Crispitos

Prepare the Beef Filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-5 minutes.

Brown the Beef: Add the ground beef and taco seasoning to the skillet. Cook, breaking the beef apart with a spoon, until browned and fully cooked, approximately 7-10 minutes. Drain any excess grease from the skillet to avoid soggy crispitos.

Assemble the Crispitos: Lightly spread a thin layer of salsa con queso onto each tortilla. This acts as an adhesive to keep the roll intact. Place approximately 1/4 cup of the seasoned ground beef mixture in the center of each tortilla. Top with 2 tablespoons of grated cheddar cheese.

Roll and Secure: Tightly roll up each tortilla, tucking in the sides as you go. Secure the roll with toothpicks to prevent unraveling during frying. Ensure the toothpicks are evenly spaced.

Fry to Golden Perfection: Heat the remaining vegetable oil in a large, deep skillet or Dutch oven over medium-low heat (approximately 325°F or 160°C). Carefully place the rolled tortillas into the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides, about 2-3 minutes per side. Maintain a consistent oil temperature for even cooking.

Drain and Serve: Use a slotted spoon to transfer the fried crispitos to a wire rack lined with paper towels. This will help to remove any excess oil and maintain their crispiness. Remove the toothpicks before serving. Serve immediately with warm salsa con queso for dipping.