My recipe was inspired by this food blogger. I wasn’t really impressed by all the ingredients and extra steps in the recipe, so I made it a little simpler. However, I am grateful for what was shared. It takes me back. All I need is a cinnamon twist, rosy applesauce and a chocolate milk to go with this. Perfection!
INGREDIENTS
1 pound ground beef, browned
3-4 T. Taco seasoning
1 T. Cumin (If you don’t have it, I wasn’t stress about this one. I just love cumin.)
4 T. Water
4 T. Salsa
7 burrito-sized tortillas
Cooking spray
Queso, salsa and sour cream
DIRECTIONS
1. Preheat oven to 400 degrees. Grease a baking sheet with cooking spray. Set aside.
2. Take your cooked ground beef and crumble it. Add the taco seasoning, cumin, water and salsa.
3. Cut your tortillas in half. Then, add about 2 T of the meat mixture into the tortilla. You can either roll the tortillas up, much like a taquito. (This is how they were done in Wellington.) Or, you can tuck in the sides of the tortillas and then roll to the end. You should start your rolling from the longest end down, like shown in the food blogger’s page. (Excellent instructions.)
4. Place each individual crispito on the sheet with the fold facing down. Give them space between. I think the cooking spray helps them stick nicely to the pan. I even pushed mine down a little, just so they wouldn’t unfold while baking — and they didn’t. Then, when all the crispitos are on the pan, give them a good coating of cooking spray. I think to get a more authentic taste of what you had in school, you could brush them with a canola cooking oil to give them a nice coat. The greasier, the better, right?
5. Bake for 15 minutes or until golden brown.
6. Top with nacho cheese, salsa, sour cream or all of the above!
NOTE: This recipe made 14 crispitos. We had a smaller-sized tortilla, which is about 10 inches. I think the lunchroom crispitos were with a larger tortilla, so you may not get as many. As a bonus, though, you’d have much larger ones to eat!
