Description
These Cheesy Beef Baked Taquitos are a delightful and crispy snack or meal option that combines seasoned ground beef, melted cheese, and thin corn tortillas baked to golden perfection. Easy to prepare and perfect for sharing, they offer a flavorful twist on the traditional taquito with a homemade touch.
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 C (120g) Enchilada Sauce
- 1/2 Tbsp (8g) Olive Oil
- 4 oz Shredded Cheese (such as cheddar or Mexican blend)
Assembly
- 16 Extra Thin Corn Tortillas
- Cooking spray (for baking sheet and spraying 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 the olive oil in a large skillet over medium-high heat. Add the diced onions around the edges of the skillet and place the ground beef in the center. Let the beef brown undisturbed on one side for 4-5 minutes, then flip and continue to brown for an additional 3-4 minutes. Use a spatula to mince the beef, ensuring it cooks evenly.
- Add Garlic and Spices: Stir the minced garlic into the onions cooking around the skillet edges. Once the beef is cooked through, add chili powder, kosher salt, oregano, cumin, black pepper, and enchilada sauce to the skillet. Mix everything together thoroughly and remove the skillet from the heat.
- Mix in Cheese: Stir the shredded cheese into the warm beef mixture until it is evenly melted and incorporated. Set aside the filling to cool slightly, making it 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 them pliable and less likely to crack when rolling.
- Assemble Taquitos: Spoon an even amount of the beef and cheese mixture onto each softened tortilla, then roll them tightly. Place the rolled taquitos seam-side down on the prepared baking sheet to maintain their shape during baking.
- Bake to Crisp: Lightly spray the tops of the taquitos with cooking spray to aid in browning and crispiness. Bake in the preheated oven for approximately 30 minutes or until the taquitos are golden brown and crispy on the outside.
Notes
- Use extra thin corn tortillas for the best texture and easier rolling.
- For a spicier kick, add chopped jalapeños or use hot enchilada sauce.
- These taquitos can be served with sour cream, guacamole, 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 to retain crispiness.
- To make ahead, assemble the taquitos and freeze them unbaked on a baking sheet; once frozen, transfer to a sealed container and bake directly from frozen, adding extra baking time.
