Baked Beef Taquitos with Avocado Crema

From the Williams Sonoma blog-very easy and fast to make and bake up crispy in 15 minutes! You can add whatever extra seasonings or vegetables to the meat and cheese mixture. I added a little onion and chile powder and used pepper jack cheese. I think the smaller flour tortilla would be the perfect size.

For the avocado crema:
1 avocado, halved and pitted
1/4 cup (2 oz./60 g) Mexican crema or sour cream
1 Tbs. fresh lime juice
Kosher salt
To make the avocado crema, scoop the flesh from the avocado into a small bowl and mash with a large fork until creamy and smooth. Stir in the crema and lime juice. Season with salt to taste, cover and refrigerate until ready to serve.
1 Tbs. canola oil, plus more for frying or brushing on the tortillas to bake
2 garlic cloves, minced
1 lb. (500 g) ground beef
2 tsp. ground cumin
1 tsp. kosher salt
1 chipotle chile in adobo sauce, minced (optional)
3 oz. (90 g) Monterey jack cheese, shredded
12 flour tortillas, each about 7 inches (18 cm) in diameter
In a fry pan over medium-high heat, warm the 1 Tbs. oil. Add the garlic and sauté just until soft, about 1 minute. Add the ground beef and cook, stirring occasionally and using your spoon to break up any clumps, until the meat is browned and cooked through, about 10 minutes. If there is a lot of fat in the pan, pour off most of it. Add the cumin and salt and cook for 1 minute to toast the cumin. Transfer to a bowl and let cool slightly. Stir in the chipotle chile, if using, and then the Monterey jack

To assemble, lay the tortillas on a clean work surface and fill each with 2 heaping Tbs. of the meat filling. Roll up tightly and secure each with 2 toothpicks (insert the toothpicks just far enough off the seam so you can lay the seam in the hot oil to sear it closed)

For baked taquitos, lightly brush them with canola oil and bake in a 425°F (220°C) oven for about 15 minutes. Make extra taquitos and freeze them; they make a fast microwavable after-school snack.