Beef Taquitos

4-5 cups cooked chopped roast beef

1 can black beans, drained and rinsed

1 can corn, drained

2 cups shredded cheddar cheese, or mexican blend

1 1/2 cups salsa

30 flour tortillas

oil for frying

Slow cook roast 6-8 hours until it shreds and then chop finely. In a large bowl, mix beef, beans, corn, cheese and salsa. In a frying pan, heat oil to medium heat. One at a time, using tongs, dip tortillas into hot oil for 5-10 seconds until it begins to bubble slightly. (You may have to use a spatula to get it out 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 1/4 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. Bake 400 degrees for 10-15 minutes until heated through. If freezing, place filled cookie sheet in freezer until taquitos are firm. Then you can place several in gallon size freezer bags and pull them out individually as you need them. Bake from frozen 400 degrees for 20 minutes!!!