Baked Beef Taquitos
These Baked Beef Taquitos are a crispy, oven-baked version of the classic favorite, filled with seasoned ground beef, onions, and melted cheddar cheese.
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 the tortillas first: Heating the corn tortillas makes them flexible and prevents cracking when rolling.
- Don’t overfill: About 2 tablespoons of filling per tortilla helps them roll tightly and crisp evenly.
- Cool the filling slightly: Letting the beef mixture cool for a few minutes prevents the tortillas from getting soggy.
- Brush with oil, don’t drizzle: Lightly brushing olive oil on top ensures even browning without greasiness.
- Bake seam-side down: This helps the taquitos stay rolled and crisp as they bake.
- Serving Suggestions: We love serving these taquitos with a side of White Queso Dip and Pico de Gallo.
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