Ingredients
1 pound ground beef or shredded cooked beef (e.g., brisket or roast)
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, adjust to taste
1/4 teaspoon black pepper
1/2 cup tomato sauce or salsa
1/2 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
For the Taquitos:
12 small corn tortillas
Vegetable oil for frying or cooking spray for baking
Toothpicks, optional for holding taquitos together during cooking
For Garnish:
Guacamole
Sour cream
Salsa
Shredded lettuce
Chopped cilantro
Diced tomatoes
Instructions
- Prepare the Beef Filling:
In a large skillet, cook the ground beef (or shredded cooked beef) over medium heat until browned, breaking it apart as it cooks. Add the finely diced onion and minced garlic to the beef. Cook until the onion softens, about 2-3 minutes. Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for an additional 1-2 minutes to toast the spices. Add the tomato sauce or salsa and stir to combine. Let the mixture simmer for about 5 minutes, or until the sauce thickens. Remove from heat. Stir in the shredded cheese until melted and well combined with the beef mixture. - Assemble the Taquitos:
Heat the corn tortillas in a dry skillet over low heat for 20-30 seconds on each side to make them pliable. Place a small amount of beef filling in the center of each tortilla and roll them tightly. If necessary, secure with toothpicks. - Cook the Taquitos:
For frying: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the taquitos seam-side down and fry in batches for 2-3 minutes on each side until golden and crispy. Remove from the oil and place on paper towels to drain excess oil.
For baking: Preheat oven to 400°F (200°C). Place taquitos on a parchment-lined baking sheet and lightly spray with cooking spray. Bake for 15-20 minutes until golden and crispy. - Garnish and Serve:
Remove toothpicks and arrange the taquitos on a serving plate. Serve with guacamole, sour cream, salsa, shredded lettuce, chopped cilantro, and diced tomatoes.
Notes
For a vegetarian version, replace beef with black beans, refried beans, or sautéed vegetables.
If you love cheese, sprinkle extra on top of the taquitos before baking for a cheesy crust.
For extra spice, add finely chopped jalapeños or hot sauce to the beef filling.
Use toothpicks to secure the taquitos if needed, especially when frying.
For a lighter version, bake the taquitos instead of frying them.
Leftovers can be stored for up to 3 days and reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer, Snack
- Method: Frying, Baking
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: 1 taquito
- Calories: 210
- Sugar: 2g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg
