Beef Taquitos
Beef Taquitos are an easy lunch, dinner, or snack recipe that brings the classic Mexican dish into your home. With simple ingredients like corn tortillas, filled with lean ground beef, diced onions, and cheese, you'll have crispy taquitos in no time. Best of all, these homemade taquitos taste way better, are healthier, and definitely cheaper than the frozen taquitos you get at the grocery store.
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This Beef Taquitos recipe makes for a fun and easy weeknight meal. The crispiness of the taquitos and the melty cheese make this just as good if not better than standard tacos.
Like tacos, you can add in some more of your favorite toppings. Try adding black beans or chipotle peppers for a nice kick of heat. Swap out the cheddar cheese for monterey jack, pepper jack cheese, or taco cheese.
Make a double batch of these easy taquitos and treat the whole family on football game day with an awesome snack. Serve these for a Mexican food themed dinner!
Pair it with rice, refried beans, or a fresh salad for a complete meal. Don't forget a squirt of lime juice or hot sauce on top or in the middle of the tortilla!
One of our favorite things about this taquito recipe is that you can pick your favorite and most delicious way to serve these! You can serve these with pico de gallo, guacamole, salsa, or sour cream on the tops of the taquitos.
Why You'll Love this Recipe:
Crispy and cheesy: Golden-baked tortillas filled with seasoned beef and melted cheese.
Easy to make: Simple ingredients and minimal prep for a fun, family-friendly meal.
Healthier than fried: Baked instead of deep-fried, but still perfectly crunchy.
Freezer-friendly: Great for prepping ahead and baking straight from frozen.
Perfect for dipping: Pair with salsa, guacamole, or sour cream for the ultimate snack or dinner.
Ingredients to Make Beef Taquitos:
- ground beef. Use 85%-90% lean beef for a flavorful filling without too much grease.
- onion. Adds sweetness and depth, cook until soft and translucent before adding seasoning.
- taco seasoning. Provides bold, classic flavor; adjust to taste for more spice or smokiness.
- cheddar cheese. Melts and binds the filling together, Monterey Jack or pepper jack also work well.
- corn tortillas. Traditional for taquitos; warm them first to prevent cracking when rolling.
- olive oil. Brushed lightly on top for crisp, golden edges when baking.
How to Make Beef Taquitos:
- Preheat your oven to 425°F. In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning and water. Let it simmer for 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool slightly. Stir in the shredded cheddar cheese.
- Heat the corn tortillas in the microwave or on a skillet to make them pliable. Wrap them in a damp paper towel and microwave for 20-30 seconds, or warm in a dry skillet for about 10 seconds on each side.
- Spoon about 2 tablespoons of the ground beef mixture onto one edge of the tortilla. Roll tortillas tightly and place seam-side down.
- Place the rolled taquitos on a baking sheet lined with parchment paper. Brush the tops with olive oil.
- Bake for 10-15 minutes or until crisp and golden brown. Serve warm with your favorite toppings like pico de gallo, guacamole, salsa, sour cream, or chopped cilantro.
Recipe Notes & Tips:
- Warm tortillas before rolling: This prevents cracking and makes them easier to shape.
- Use a tight roll: Keeps the filling secure and helps the taquitos crisp evenly.
- Don't overfill: About 2 tablespoons of filling per tortilla is ideal, too much can cause them to burst open.
- Bake seam-side down: This keeps them from unrolling as they cook.
- Make them extra crispy: Broil for 1-2 minutes at the end of baking if desired.
- Freezer tip: Assemble and freeze before baking, bake directly from frozen, adding 5-7 minutes to the cook time.
- Add-ins: Mix in black beans, diced jalapeños, or corn for more flavor and texture.
- Serving idea: Top with shredded lettuce, diced tomatoes, or a drizzle of lime crema for a fresh finish.
Serving Suggestions:
How to Serve:
Refrigerator: Store cooled taquitos in an airtight container for up to 4 days.
Freezer: Freeze baked or unbaked taquitos on a sheet pan, then transfer to a freezer bag for up to 2 months.
Reheating: Reheat in the oven or air fryer at 375°F for 8-10 minutes until crisp. Avoid microwaving to keep them crunchy.
FAQs:
Yes, but corn tortillas give that traditional taquito texture and flavor. If using flour, reduce baking time slightly since they brown faster.
Absolutely. Cook at 400°F for 8-10 minutes, flipping halfway through, until crispy and golden.
Definitely! Black beans, corn, or diced peppers mix well with the beef filling.
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Beef Taquitos
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 4 tablespoons taco seasoning
- ¼ cup water
- 1 cup cheddar cheese, shredded
- 12 small corn tortillas
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F. In a large skillet over medium heat, cook the ground beef until browned. Add the diced onion and cook until softened, about 3-4 minutes.
- Stir in the taco seasoning and water. Let it simmer for 2-3 minutes until the mixture thickens slightly. Remove from heat and let cool slightly. Stir in the shredded cheddar cheese.
- Heat the corn tortillas in the microwave or on a skillet to make them pliable. Wrap them in a damp paper towel and microwave for 20-30 seconds, or warm in a dry skillet for about 10 seconds on each side.
- Spoon about 2 tablespoons of the beef mixture onto one edge of each tortilla. Roll the tortilla tightly and secure it seam-side down.
- Place the rolled taquitos on a baking sheet lined with parchment paper. Brush the tops with olive oil.
- Bake for 10-15 minutes or until crisp and golden brown. Serve warm with your favorite toppings like guacamole, salsa, sour cream, or chopped cilantro.
Nutrition
Notes
- Warm tortillas before rolling: This prevents cracking and makes them easier to shape.
- Use a tight roll: Keeps the filling secure and helps the taquitos crisp evenly.
- Don't overfill: About 2 tablespoons of filling per tortilla is ideal, too much can cause them to burst open.
- Bake seam-side down: This keeps them from unrolling as they cook.
- Make them extra crispy: Broil for 1-2 minutes at the end of baking if desired.
- Freezer tip: Assemble and freeze before baking, bake directly from frozen, adding 5-7 minutes to the cook time.
- Add-ins: Mix in black beans, diced jalapeños, or corn for more flavor and texture.
- Serving idea: Top with shredded lettuce, diced tomatoes, or a drizzle of lime crema for a fresh finish.
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Delicious...really simple to make. Pico de Gallo and sour cream are a must have topping.