1 cup Mexican cheese or Cheddar/Monterey Jack cheese shredded
12 flour tortillas 5-6 inch rounds
2 cups shredded iceberg lettuce for serving
Pour oil into a large pan/pot. Cover the bottom with 2 inches of oil. Heat oil in a until it reaches 375°F. Use a deep fry thermometer to test.
In a medium bowl combine the shredded beef, tomatoes & green chilies, cheese, garlic salt and pepper.
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick.
Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt
Keep flautas warm in the oven on a baking tray while assembling and cooking the fautas. Serve with your favorite toppings and sides.