Guest Author - Terri Perkins Fulton

Makes 12

3/4 pound lean ground beef, pork, chicken, or turkey
1/4 cup chopped onion
2 garlic cloves
1 to 1 1/2 tablespoons chile powder

12 corn tortillas

3/4 cup refried beans
3/4 cup grated Monterey jack cheese

Vegetable oil for frying

Shredded lettuce
Sliced radishes
Pickled jalapenos
Sliced avocado
Salsa

Coat a non-stick skillet with cooking spray. Add the meat, onions, garlic and chile powder. Season with salt. Saute until brown and cooked through.

Lay the tortillas on a work surface. Spread the centers with the beans, dividing evenly, and leaving a 1/2-inch border all the way around. Spread each with the beef, and then sprinkle on the cheese. Roll the taquitos up and secure with a toothpick.

Fry the taquitos in vegetable oil until golden, but not too crisp. Drain on paper towels and top with the lettuce, radishes, pickled jalapenos, and avocado slices. Serve with your favorite salsa.

For a low-fat alternative, spray a cooking sheet with cooking spray. Line up the taquitos on the cooking sheet, and either spray them also with the cooking spray, or brush them lightly with vegetable oil. Bake in a 400 degree oven until golden and slightly crisp, about 15-20 minutes.