Taquitos for a Crowd

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Taquitos for a Crowd
6 cups cooked, chopped roast beef (Canned roast beef also works nicely if you want to save some time.)
2 cans black beans, drained and rinsed
2 cans corn, drained
4 cups shredded cheddar or Mexican blend cheese
3 cups salsa
60 flour tortillas (or corn if you prefer)
Oil for frying

After slow cooking your roast for until it shreds, chop finely. If you use about a 6 pound rump roast you should have plenty of meat. In a large bowl, mix beef, beans, corn, cheese, and salsa. In a fry-pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for about 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get out of the oil so it doesn’t tear. Set aside on paper towels. (Do only about 10 at a time, fill, roll and repeat). Fill each tortilla with about ¼ cup of the mixture. (More or less if you want them thicker or thinner.) Roll tightly and place seam side down on a cookie sheet. If freezing, see directions below. Otherwise, bake at 400 degrees for 10-15 minutes.

Freezing directions: When the cookie sheet is full, flash freeze. When firm, place in gallon size freezer bags. To reheat, bake at 400 degrees for 20-25 minutes, until heated through.