Beef taquitos are crunchy rolled tortillas stuffed with seasoned ground beef, onion, and melted cheese. They are easy to make at home, they work as a dinner or a party snack, and you can bake, fry, or air fry them depending on how much time and crunch you want.
This recipe uses small corn tortillas and a filling flavored with chili powder, cumin, smoked paprika, and oregano. A little tomato sauce or salsa keeps the beef moist, and shredded cheese holds it together as the filling cools. The whole batch takes about 55 minutes, and most of that time is rolling and cooking.
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Why This Works
A good taquito filling is flavorful but not wet. Cooking the beef with onion and spices, then simmering it with a little tomato sauce until it thickens, gives you a filling that stays inside the tortilla instead of making it soggy. Stirring in the cheese after the pan comes off the heat lets it melt into the beef and glue everything together.
Corn tortillas give taquitos their signature crunch and flavor, but they crack if they are cold and stiff. Warming them first makes them flexible enough to roll tightly. Rolling the tortillas snugly and placing them seam side down keeps them closed during cooking, so you get a crisp outside and a hot, cheesy center.
Ingredients
- 1 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup tomato sauce or salsa
- 1/2 cup shredded cheese, such as cheddar, Monterey Jack, or a Mexican blend
- 16 small corn tortillas
- Vegetable oil, for the skillet and for frying, or cooking spray for baking
Shredded beef from a roast or brisket also works. If you use it, warm it in the skillet with the spices and sauce instead of browning it.
How to Make Beef Taquitos
1. Cook the onion and garlic
Heat a drizzle of oil in a large skillet over medium heat. Cook the diced onion 3 to 4 minutes, until softened, then stir in the garlic for 30 seconds until fragrant.
2. Brown the beef
Add the ground beef and break it into small crumbles. Cook until browned and no pink remains, which means it has reached 160 degrees F. Drain any extra fat so the filling does not turn greasy.
3. Season and thicken
Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper, and cook 1 to 2 minutes. Add the tomato sauce or salsa and simmer 3 to 5 minutes, until the mixture thickens.
4. Add the cheese
Remove the pan from the heat, stir in the shredded cheese, and let the filling cool slightly so it is easy to handle.
5. Warm and fill the tortillas
Wrap the tortillas in a damp paper towel and microwave them about 1 minute, flipping halfway, until they are soft and pliable. Keep them covered while you work. Place a heaping 2 tablespoons of filling near the bottom third of each tortilla and roll up tightly. Secure with a toothpick if the tortilla keeps unrolling.
6. Cook the taquitos
To bake, heat the oven to 425 degrees F, set the taquitos seam side down on a lined baking sheet, spray the tops with oil, and bake 15 to 20 minutes until crisp and golden. To fry, heat oil in a deep skillet to 350 degrees F and fry 2 to 3 minutes per side, then drain on paper towels. To air fry, heat the air fryer to 400 degrees F and cook 6 to 8 minutes, flipping halfway.
7. Plate and top
Arrange the taquitos on a platter and add toppings such as guacamole, sour cream, salsa, shredded lettuce, chopped cilantro, and diced tomatoes.
How to Serve
Taquitos are perfect for dipping, so set out a big bowl of the best guacamole and a bowl of homemade corn salsa. For a full dinner, add a scoop of homemade Spanish rice and a bowl of Mexican street corn salad. Shredded lettuce, lime wedges, and extra salsa round out the plate.
How to Store and Reheat
Refrigerate cooked taquitos within 2 hours in an airtight container, and eat them within 3 days. Store the toppings separately so the taquitos stay crisp.
To reheat, bake them on a sheet pan in a 350 degrees F oven for about 15 minutes, or warm them in the air fryer for a few minutes, until hot and crunchy. Reheated beef should reach 165 degrees F. Avoid the microwave, since it makes the tortilla soft. You can also freeze assembled, uncooked taquitos in a single layer, then bake or air fry them straight from the freezer with a few extra minutes.
Tips and Variations
Ground beef should be cooked to 160 degrees F, and color alone is not a reliable sign. Iowa State University Extension shares that guidance in its mouth watering meatloaf recipe, which lists 160 degrees F for ground beef and pork.
If the tortillas crack, warm them a little longer and keep them covered. A heaping 2 tablespoons of filling is enough, because overfilling makes them hard to roll. Any extra filling is great over a salad or in a taco. For a spicier version, add diced green chiles or a pinch of cayenne. Chicken, shredded pork, or black beans make good replacements for the beef.
FAQ
Should I bake, fry, or air fry taquitos?
Frying gives the crunchiest, richest result, baking is the easiest for a crowd, and air frying is the fastest. All three work well with this filling.
Why do my corn tortillas crack when I roll them?
Cold tortillas are stiff. Warm them in a damp paper towel in the microwave or in a dry skillet until they are soft, and keep them covered while you roll.
Can I use flour tortillas?
Yes, though flour tortillas are softer and give a chewier taquito. Use small ones and brush them with a little oil so they crisp.
Can I make taquitos ahead of time?
Yes. Assemble them, cover, and refrigerate until you are ready to cook. You can also freeze them before baking.
How do I keep taquitos from unrolling?
Roll them tightly, set them seam side down, and use a toothpick if needed. Remove the toothpicks before serving.
Crispy Beef Taquitos with Corn Tortillas
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup tomato sauce or salsa
- ½ cup shredded cheese cheddar, Monterey Jack, or a Mexican blend
- 16 small corn tortillas
- vegetable oil or cooking spray for the skillet, frying, or baking
Instructions
Cooking
- Heat a drizzle of oil in a large skillet over medium heat. Cook the diced onion 3 to 4 minutes until softened, then stir in the garlic for 30 seconds.
- Add the ground beef, break it up, and cook until browned and 160 degrees F. Drain excess fat.
- Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper and cook 1 to 2 minutes. Add the tomato sauce or salsa and simmer 3 to 5 minutes until thickened.
- Remove from the heat, stir in the cheese, and let the filling cool slightly.
- Wrap the tortillas in a damp paper towel and microwave about 1 minute, flipping halfway, until pliable. Place a heaping 2 tablespoons of filling on each tortilla and roll tightly, securing with a toothpick if needed.
- To bake, heat the oven to 425 degrees F, place taquitos seam side down on a lined sheet, spray with oil, and bake 15 to 20 minutes. To fry, heat oil to 350 degrees F and fry 2 to 3 minutes per side. To air fry, heat to 400 degrees F and cook 6 to 8 minutes, flipping halfway.
- Arrange on a platter and serve with guacamole, sour cream, salsa, lettuce, cilantro, and tomatoes.
