30-Minute Wild Game Marinade 
Creole Dirty Rice Dinner Mix 
More Spice Seasoning 
Cajun Cheddar Biscuit Chicken Sandwiches
With layers of delicious Cajun flavor throughout the succulent, marinated chicken to the flaky, buttery biscuits,…
Get RecipeThese Dirty Rice Stuffed Taquitos by Chef Michael Gulotta are absolutely amazing! With the flavors of Cajun seasoned dirty rice and beef, tortillas fried to perfection and melty, seasoned cheese, these taquitos are the perfect party appetizer.
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Ingredients
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1 Pound Ground Beef (or Protein of Your Choice)
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1/2 Cup Tony’s 30-Minute Wild Game Marinade
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1 Box Tony’s Creole Dirty Rice Dinner Mix
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1 Can Diced Tomatoes with Green Chilies
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1 Package Corn Tortillas
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15 Toothpicks
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2 Cups Vegetable Oil
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1 Pound Velveeta Cheese
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4 Dashes Tony’s More Spice Seasoning
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1 Bunch Cilantro
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1 Bunch Green Onion
- Clear
Directions
- Mix the ground beef with Tony’s Wild Game marinade and let sit for 30 minutes.
- In a medium sauce pan, mix together the Tony’s Dirty Rice Dinner Mix, 2/3 cup of the diced tomatoes and green chilies (hold the other 1/3 cup for later), and 2 1/2 cups of water.
- Bring the pot to a simmer and let cook covered for 20 minutes, stirring occasionally to prevent sticking.
- In a cast iron pan over medium-high heat, sear the ground beef until golden brown. Drain off any excess liquid and place in the cooler on a plate or tray to cool.
- Once the dirty rice is tender, fold in 2 tablespoons of sliced green onion and 2 tablespoons of sliced cilantro. Lay the rice on a plate or tray and cool in the refrigerator.
- Wrap the corn tortillas in a damp towel and warm in the microwave for 45 seconds to soften.
- Keep the tortillas wrapped in a warm cloth to keep them soft. Take one out at a time and fill tortilla with one tablespoon of dirty rice, followed by 1/2 tablespoon of ground beef, then roll them – not too tightly – and secure with a toothpick.
- Heat two cups of oil in a large cast iron pan or large pot over medium heat. If using a thermometer, it should register 350°F.
- Working in batches, fry the taquitos gently for about 2 minutes on each side, or until golden brown. Drain them on a paper towel-lined tray. You can keep them in a 150°F oven until ready to serve.
- In a small sauce pot over medium heat, warm together the remaining diced tomatoes and chilies, Velveeta cheese and Tony’s More Spice Seasoning until completely melted.
- Serve the taquitos warm with the warm Creole Cheese on the side for dipping.
NOTE:
Taquitos can be made ahead and frozen in a sealed plastic bag for up to a month. Just reheat on a baking tray in a 350°F oven.
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