Ready in 30 minutes, these easy Baked Beef Taquitos are a weeknight wonder! Loaded with flavor and they’re just as good reheated the next day!
I have a serious crush on Mexican food. Maybe it’s because I grew up in Arizona, or maybe it’s because it’s ah-freaking-mazing! It doesn’t matter if the Filiberto’s down the street or our favorite hole-in-the-wall restaurant with the most dynamite enchiladas you’ve ever had, every time I crave Mexican food I need to indulge. That’s where these beef taquitos come in. Baked instead of fried and ready in 30 minutes start to finish, they’re a great way to get your Mexican food fix on busy weeknights!
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What are Taquitos?
- Taquitos are a small tortilla rolled around a filling of meat and cheese and deep-fried. They’re also called rolled tacos and flautas.
For today’s recipe, we skipped the deep frying and popped our taquitos in the oven. Are you on board yet? You’re totally on board. I know it!
And nothing against Delimex beef taquitos because they were my jam in college, but this beef taquitos recipe is a gazillion times yummier and just as easy to make. You can prep your taquitos ahead of time, cover and pop ’em in the fridge until dinnertime or freeze them for another day.
To keep things simple during the week I like to make ground beef taquitos. I can cook up the beef in a skillet with onion and seasonings and then assembly line prep our beef and cheese taquitos. Since I’m baking and not frying the kids can even help out if they want. I love kitchen time with the boys.
How to Make Beef Taquitos
- Cook onion and garlic in a large skillet. Add ground beef and cook until browned. Stir in salsa and seasoning. Simmer for 10 minutes.
- Add some of the beef mixture onto a tortilla. Top with shredded cheese. Roll up and place on a baking sheet. Repeat.
- Brush tops of taquitos with oil.
- Bake until crispy and browned. Serve warm.
These beef taquitos will keep in the fridge all day as long as you cover the pan. This works out great if I want something Mike can grab and throw in the oven for everyone at dinner time. Just cook until warmed through and the cheese has melted. I like mine with sour cream and guacamole, and Mike dips his in salsa.
Hungry for More?
- 1 tablespoon vegetable oil, plus more for brushing
- 1/2 yellow onion, peeled and diced
- 1 clove garlic, minced
- 1 pound ground beef
- 1/2 cup salsa, plus more for dipping
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 10 6-inch flour tortillas, (fajita size)
- 1 cup cheddar cheese, shredded
- Sour cream, for dipping
- Guacamole , for dipping
- Preheat oven to 400 degrees F. Line a baking sheet with foil, and then set aside.
- Place a large skillet over medium heat. Add vegetable oil. Once the oil is hot, add onions and garlic and cook for 2 minutes, stirring often.
- Add ground beef to skillet. Use a spatula or wooden spoon to break up the meat. Cook until no longer pink, about 5 minutes. Drain any excess grease.
- Add salsa, chili powder, salt, and pepper to skillet. Stir until evenly mixed with ground beef. Reduce heat to low and simmer for 10 minutes.
- Top a tortilla with 1/4 cup of the beef mixture in a straight line towards one side of the tortilla (see image in post). Sprinkle with some cheese. Roll up the tortilla and place on prepared baking sheet seam side down. Repeat with remaining ingredients.
- Brush a little oil over the top of each taquito. Bake for 8 to 12 minutes or until browned and crispy.
- Carefully remove from oven. Serve warm with sour cream, guacamole, and more salsa if desired.