Shredded Beef Baked Taquitos
2-3 lbs. boneless beef roast
1 Tbs. Montreal Steak Seasoning
1-2 cups salsa
1 Tbs. chili powder
1 Tbs. cumin powder
1 Tbs. taco seasoning
Salt and pepper, as needed
Sour Cream (or cilantro dressing)
Guacamole or Avocados
Place the beef roast into a slow cooker and season with the Montreal Steak Seasoning. Turn the cooker to high heat and cook for 4-5 hours, or until tender. Once the roast is tender and can easily be shredded by a fork, remove the roast from the crock pot. Drain the juices from the pan and add the salsa, chili powder, cumin powder, and taco seasoning to the roast. Combine the meat with the seasonings and salsa and flavor with salt and pepper as needed. Heat the oven to 430 degrees. Once the roast is shredded into small pieces, place a portion of the meat into a flour tortilla. Roll the tortilla up as tightly as you can and place on a cookie sheet that has been sprayed with nonstick cooking spray. Continue to roll the taquitos until the meat is gone (if you need to use more tortillas you can make more or freeze the meat).
Melt the butter and brush the tops of the taquitos with a thin layer of butter. Place the pan in the oven and bake for 15-18 minutes, or until the tops of the tortillas are crispy and golden brown. Remove from the oven and serve with sour cream, salsa or guacamole.