Easy to make Beef Taquitos are here just in time for your Cinco de Mayo fiesta! Seasoned ground beef is mixed with an array of ingredients like cream cheese, sour cream, salsa, and flavorful pepper jack cheese, then rolled up in a soft flour tortilla before being baked to perfection.
- What’s in This Beef Taquitos Recipe?
- Notes from the Test Kitchen
- Variations on Ground Beef Taquitos
- Beef Taquitos Recipe
- Email This Recipe
- Recommended Equipment
- Becky’s tips
- Nutrition Information
- Serving Suggestions
- How to Make Beef Taquitos Step by Step
- How to Store and Reheat
- How to Freeze
- More Mexican Recipes To Try
What’s in This Beef Taquitos Recipe?
I really can’t think of a better party food. These taquitos are perfectly portioned cheesy and beefy goodness all rolled up in a soft flour tortilla!
- Ground Beef: I like to use 85% lean ground beef for my taquitos, but you could opt for leaner beef. You could also use leftover shredded beef or beef carnitas for a different texture. Ground chicken or pork would also work well!
- Taco Seasoning: Chili, cumin, garlic, onion, oregano, paprika, and crushed red pepper create the rich, zesty flavor of taco seasoning. It’s easy to buy a packet at the store, or you can make your own!
- Cream Cheese: Rich, tangy cream cheese helps to bring the filling together.
- Sour Cream: Tangy sour cream adds a delicious flavor and creates a creamy filling.
- Salsa: Adds fresh, tomatoey flavor to these taquitos. Use your favorite brand of store-bought salsa, or make your own salsa to customize the heat level.
- Cheese: Shredded pepper jack cheese is mild and buttery with a spicy kick from habañeros and jalapeños! For less spicy taquitos, opt for Monterey jack or Mexican cheese blend.
- Tortillas: Classic taquitos are made with corn tortillas, while flautas are made with flour tortillas. You could use either in this recipe, but I prefer flour tortillas because they are less prone to breaking.
Notes from the Test Kitchen
- We like flour tortillas better than corn because they tear less easily. This technically makes this dish into flautas!
- It’s fun to create a taquito bar by leaving the toppings out in individual bowls.
- Check the taquitos often; you don’t want to burn them or dry them out.
Variations on Ground Beef Taquitos
These beef taquitos have a pretty good kick from the pepper jack cheese, but to up the spice level even more, try adding a pinch of cayenne pepper in with the taco seasoning, opt for a spicy salsa, and look for ghost pepper jack cheese!
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Cheesy, beefy, warm, and flavorful beef taquitos are worth celebrating. This Cinco de Mayo, pair these taquitos with a tall Margarita to really get the party started! Top your taquitos with fresh guacamole, pico de gallo, sour cream, and shredded cheese, and serve them with a side of cilantro lime rice and refried beans!
How to Make Beef Taquitos Step by Step
Cook the Beef: Preheat your oven to 375°F. Spray a 9×13-inch baking pan or jellyroll pan with nonstick spray and set aside. In a large pan set over medium-high heat, cook 1 pound of ground beef until no longer pink.
Season the Beef: Add 1 ounce of taco seasoning and stir to combine.
Add the Cream Cheese: Mix in 4 ounces of cream cheese until melted and hot.
Add the Sour Cream and Salsa: Stir in ½ cup of sour cream and ½ cup of salsa.
Melt in the Cheese: Remove the pan from the stove. Add 1 cup of shredded pepper jack cheese and mix until melted and well combined.
Assemble the Taquitos: Microwave 8 flour tortillas for 10 seconds to soften. Place a tortilla on a clean work surface. Add a scoop of the beef filling on one side of the tortilla. Roll up the tortilla and place seam-side down in the pan. Repeat until all tortillas are filled and assembled.
Bake the Taquitos: Bake for about 15 minutes until crispy. Serve with salsa, guacamole, sour cream, and shredded cheese.
How to Store and Reheat
Store leftover beef taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes, or until warmed through.
How to Freeze
Freeze beef taquitos individually wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 2 months. Reheat directly from frozen, adding a few minutes to the bake time.
Instead of ground beef, use ground chicken, turkey, pork, or a combination.
I used medium flour tortillas for this taquito recipe, but any kind will work! If your tortillas are smaller, you’ll get more taquitos out of this recipe – they won’t need as much filling.
Yes! Use 3-4 tablespoons of my favorite recipe for homemade taco seasoning.
Use your favorite store-bought or homemade red salsa for these taquitos. If you’re looking for a homemade salsa to try, I love this blender salsa.
Make sure the taquitos are placed seam-side down on the baking sheet. This will keep the tortilla wrapped up and the filling inside while they bake.
For best results, reheat these taquitos in the oven at 350°F until warmed through. This helps them stay crispy instead of soggy.