Taquitos

• 4 pounds Beef Roast
• 2 envelopes Fajita Seasoning
• 2 whole Bay Leaves
• 1 jar Thickest Salsa You Can Find
• 8 slices Pepper Jack Cheese
• 8 pieces Fajita-sized Tortilla Shells
• Oil, For Frying

1. (Prep time does not include the time spent cooking the beef in the crock pot, which can be done during the day while you are busy with other things.)
2. On your way out the door to work, place 1 package fajita and 1 bay leaf seasoning per 2lbs of beef in a crock pot and add enough water to cover.
3. Set crock pot to low.
4. When you are ready to fix supper, remove beef from crock pot and shred.
5. Assemble on 1/3 of tortilla: beef, salsa*, cheese slice**.
6. Roll tightly.
7. Fry until as crispy as you like.
8. Drain well, dont forget to tip to either side to help facilitate draining.
9. *Try to keep salsa about 1/4 away from the edge of tortilla, or taquitos will spit during frying.
10. ** For maximum cheesiness, I halve the cheese slice, and lay pieces side-by-side on the top, overlapping in the center.

bay leaves, salsa, pepper, tortilla

Taken from tastykitchen.com/recipes/main-courses/taquitos/ (may not work)