Taquitos are the perfect handheld snack. These are perfect.
Seasoned ground beef. Creamy melted cheese. Rolled tight in corn tortillas. Baked until crispy (no frying). 30 minutes. Dip in everything. Lose your mind.
Step-by-Step Instructions
Preheat and Prep
Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
Cook the Filling
In a skillet, cook ground beef and onion over medium heat until beef is browned (5-7 minutes). Drain fat.
Add garlic, chili powder, cumin, paprika, and salt. Cook 1 minute.
Remove from heat. Stir in shredded cheese and cream cheese until melted.
Warm Tortillas
Wrap tortillas in damp paper towels. Microwave 30-60 seconds until pliable (so they don’t crack).
Roll the Taquitos
Place 2-3 tbsp of filling down the center of each tortilla.
Roll tightly and place seam-side down on baking sheet.
Bake
Spray or brush taquitos with cooking spray (for crispiness).
Bake 12-15 minutes until golden and crispy.
Serve
Serve immediately with salsa, sour cream, or guacamole.
Summary
Prep Time: 10 minutes | Cook Time: 15-20 minutes | Total Time: 25-30 minutes
Yield: 12-16 taquitos
Difficulty: Easy
Storage Notes
Fridge: Store leftover taquitos for 4 days. Reheat in oven or air fryer to restore crispiness.
Reheat: Air fryer at 375°F for 5 minutes. Oven at 350°F for 8-10 minutes. Skip the microwave (soggy).
Freezer Friendly: Freeze unbaked taquitos for 3 months. Bake from frozen at 425°F for 15-18 minutes.
Pro Tip:
- Toothpick each taquito if they won’t stay rolled. Remove after baking.
