Description
These Cheesy Beef Baked Taquitos are a delicious, crispy snack or meal featuring seasoned ground beef mixed with melted cheese, rolled in thin corn tortillas, and baked to golden perfection. Easy to prepare and perfect for a crowd, this recipe delivers a flavorful Tex-Mex inspired treat with minimal oil and a satisfying crunch.
Ingredients
Scale
Beef Filling
- 1 lb Ground Beef (96/4)
- 1 (250g) White Onion, finely diced
- 5 cloves (25g) Garlic, minced
- 2 tsp Chili Powder
- 1 tsp Kosher Salt
- 1 tsp Oregano
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- 1/2 cup (120g) Enchilada Sauce
- 1/2 Tbsp (8g) Olive Oil
- 4 oz Shredded Cheese (such as cheddar or Mexican blend)
Taquitos Assembly
- 16 Extra Thin Corn Tortillas
- Cooking Spray (for baking sheet and tops of taquitos)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400ºF (204ºC). Lightly spray a large baking sheet with cooking spray to prevent the taquitos from sticking during baking.
- Cook Onions and Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the diced white onion around the edges of the skillet and place the ground beef in the center. Allow the beef to brown undisturbed on one side for 4-5 minutes, then flip and cook another 3-4 minutes. Use a spatula to mince the beef, ensuring it cooks evenly throughout.
- Add Garlic and Spices: Stir the minced garlic into the onions around the skillet edges. Once the beef is fully cooked, add chili powder, kosher salt, oregano, cumin, black pepper, and the enchilada sauce. Mix thoroughly to combine all the flavors, then remove the skillet from heat.
- Mix in Cheese: Stir the shredded cheese into the hot beef mixture until it melts evenly. Allow the filling to cool slightly so it’s easier to handle when assembling.
- Soften Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 1 minute. This softens them, making the tortillas pliable and less likely to crack when rolled.
- Assemble Taquitos: Spoon an even amount of the beef and cheese mixture onto each tortilla. Roll the tortillas tightly around the filling and place them seam-side down on the prepared baking sheet.
- Bake to Crisp: Lightly spray the tops of the rolled taquitos with cooking spray for extra crispness. Bake in the preheated oven for about 30 minutes, or until the taquitos are golden brown and crispy on the outside.
Notes
- Use extra thin corn tortillas for easier rolling and crispier texture.
- Feel free to customize the cheese type—cheddar, Monterey Jack, or a Mexican blend work well.
- For a spicier version, add a pinch of cayenne pepper or use a spicy enchilada sauce.
- Serve with guacamole, sour cream, or salsa for dipping.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best crispness.
