INGREDIENTS
- 1/2 bag (8 ½ oz bag) CHEETOS® Crunchy FLAMIN’ HOT® Cheese Flavored Snacks
- 2 ½ lbs boneless beef chuck roast, cut into big chunks
- 3 cloves garlic, minced
- 2 canned chipotle peppers with adobo sauce, diced
- 3 tbsp chipotle adobo sauce
- 2 tbsp apple cider vinegar
- 2 tbsp freshly squeezed lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 yellow onion, quartered
- 1/4 cup tomato paste
- 4 cups reduced-sodium chicken broth
- 12 corn tortillas (7 inches)
- 3 cups shredded Monterey Jack cheese
- 1 cup TOSTITOS® Nacho Cheese Dip, warmed according to package directions
- 3/4 cup diced white onion
- 1/3 cup finely chopped cilantro
- Lime wedges, for serving
Instructions
- In large bowl, toss together beef, garlic, chipotles, adobo sauce, vinegar, lime juice, cumin, oregano, salt, pepper and cinnamon until coated.
- 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.
- 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.
- 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.
- In small bowl, lightly crush CHEETOS® FLAMIN’ HOT® Cheese Flavored Snacks.
- 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.
- 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®.
- Transfer quesatacos to serving plate. Garnish with remaining onions and cilantro. Serve with lime wedges, remaining CHEETOS® and broth for dipping.
