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CHEETOS® FLAMIN’ HOT® Quesatacos

Prep Time:

20 min

Cook Time:

60 min

Total Time:

80 min

Servings:

6

This trendy Mexican birria taco gets Cheeto-fied for a quesa-taco that’s flamin’ hot in every bite.

Ingredients

How to make it

  • 1

    In large bowl, toss together beef, garlic, chipotles, adobo sauce, vinegar, lime juice, cumin, oregano, salt, pepper and cinnamon until coated.

  • 2

    Add marinated beef and marinade mixture to inner pot of Instant Pot. Add bay leaves, yellow onion and tomato paste. Pour in broth and stir to combine.

  • 3

    Close and lock the lid. Cook on High Pressure according to manufacturer’s instructions, about 45 minutes or until beef is very tender. Naturally release the pressure; remove the lid.

  • 4

    Using slotted spoon, transfer beef to clean large bowl and shred with 2 forks. Cover with foil to keep warm. Discard remaining solids from Instant Pot.

  • 5

    In small bowl, lightly crush CHEETOS® FLAMIN’ HOT® Cheese Flavored Snacks.

  • 6

    In large cast-iron skillet set over medium heat, working in batches to avoid crowding, brush tortillas lightly with stewing broth and transfer to hot skillet; cook for 2 to 3 minutes or until lightly toasted. Using metal spatula, flip tortillas and sprinkle each with 1/4 cup shredded cheese. Cook for 2 to 3 minutes or until tortilla is crispy and cheese is starting to melt.

  • 7

    Top with 2 or 3 tbsp beef, 1 tbsp + 1 tsp nacho cheese sauce, 2 tsp diced white onion and 1 tbsp CHEETOS®. Fold tortilla in half. Repeat with remaining tortillas, remaining beef mixture, remaining nacho cheese sauce, more diced white onion and more CHEETOS®.

  • 8

    Transfer quesatacos to serving plate. Garnish with remaining onions and cilantro. Serve with lime wedges, remaining CHEETOS® and broth for dipping.

Tips & Tricks

  • Substitute Monterey Jack cheese with mozzarella, cheddar or Mexican cheese blend.
  • Alternatively, cook beef mixture in slow cooker for 6 to 8 hours or until tender, or cook in covered Dutch oven or large saucepan over medium-low for 4 to 6 hours or until tender.
  • For easy birria and broth, use leftover roast beef, steak or store-bought brisket instead of beef chuck roast. Prepare broth with marinade and remaining ingredients; bring to a boil and simmer with chopped cooked beef for 20 to 30 minutes or until flavors marry and beef is tender.

Is this recipe fire🔥 or do you have a way to make it better?

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