Crispy Beef Taquitos with Corn Tortillas
Seasoned ground beef and cheese are rolled in warm corn tortillas, then baked, fried, or air fried until crisp.
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.
Notes
Nutrition is estimated for baked taquitos, 2 per serving. Frying adds fat and calories. Refrigerate leftovers within 2 hours and eat within 3 days, reheating to 165 degrees F. Nutrition values are an estimate.