Beef Taquitos

Homemade Beef Taquitos

These beef taquitos are so much better than you can buy in the store. They are so crispy and flavorful. Once you’ve had these, you’ll never buy frozen again.

I grew up eating taquitos, but as you might have guessed, they were almost always the frozen kind. Not that there is anything wrong with the occasional frozen taquito, but these Homemade Beef Taquitos are an entirely different (and better) experience!

Once you get the hang of rolling these, you can have beautifully crispy and cheesy taquitos within about an hour. They are perfect to make in advance of a game-day celebration or casual Cinco de Mayo happy hour! 

Of course, there are a few tricks to making these really good so let’s dive in!

Ingredients for the Beef Filling

This beef filling is my go-to filling for taquitos. It has the perfect mix of spices, onion, jalapeno, and cheese. Plus, it’s fast to stir together so you can spend your time on the rolling!

Not a beef fan? Be sure to check out my other filling suggestions below. 

To start this filling, add some neutral oil or olive oil to a medium skillet over medium heat. Add the onions, garlic, and jalapeno peppers for the beef version. Then use a wooden spoon to crumble the ground beef as it cooks and add all your spices (chili powder, paprika, oregano, salt, and pepper). In a pinch you can also use a store-bought taco seasoning mix, which works just fine!

Beef filling ingredients

Cook this all down until the meat is nicely browned, about 8-10 minutes. Then remove either filling from the heat and stir in cilantro and Cotija cheese. This is my favorite Mexican cheese for recipes like this.

What kind of cheese to use for Taquitos

I like to use a cheese that isn’t super-melty for my taquitos. If you use something like Monterey jack or cheddar cheese, it will melt out of the taquitos while they bake and you’ll have a huge mess on your hands! 

Folding in cheese to beef filling.

So, I stick with something like Cotija cheese or even queso fresco will work great. You can stir your cheese right into your ground beef mixture so everything is together which will make rolling the taquitos much easier. 

Instructions on How to Roll Beef Taquitos

Once your filling is done, you have to roll all of these beef taquitos. This is really the only mildly hard part of the recipe. My advice: Give yourself some extra time and extra tortillas, don’t do this in your church clothes, have a beer and relax.

This is the process I used:

Pour 1/4 cup oil into a small skillet and get it warm over medium-low heat. Throw in one corn tortilla at a time. Cook them literally for about 5 seconds per side. You just want to get them warm, flexible, and coated in oil.

Rolling the Taquitos

Then, using tongs or maybe a spatula, transfer them to a clean surface, put two tablespoons of your preferred filling directly in the middle, and roll it up.

Don’t worry if some of the filling falls out the ends. That’s to be expected. Assuming your tortilla is nice and flexible, they should roll up nicely.

It might look like there’s a lot of oil on that tortilla, and that’s because there is. Get over it. If you skimp on the oil, don’t blame me when your taquitos crack open because the tortillas are too dry.

Put the rolled taquito seam side down on a baking sheet. Continue until you have them all done!

Rolled Beef Taquitos

To Bake or Fry Homemade Taquitos

Personally, I prefer to bake these taquitos because frying them is a lot of work when you already did a lot of work. They do get really nice and crispy even if you bake them. I would recommend baking them for about 20 minutes at 350 degrees Fahrenheit and you can go longer if you want. The longer you cook them the more crispier they will get. Hint: Crispy is awesome. 

Beef Taquitos

If you are an over-achiever and want to fry the taquitos, that is absolutely doable. Just toss them in a deep fryer or a skillet with about 1/2 inch of oil in it. Fry them for a minute or two on both sides and they will be very crispy. 

Another option?! Air fry them! These would cook beautifully in an air fryer. I would try them at 400˚F for about 8-10 minutes. They should get nice and crispy but you will have to cook them in batches. 

While you are waiting you can prepare your dips and clean up a bit so you will be all set when the party arrives.

Other filling options for homemade taquitos

Don’t stop at just beef taquitos. There are dozens of filling options for taquitos once you get the idea down.

  • Chicken Taquitos. These are a classic taquito option. Start with a rotisserie chicken to make your life easier.
  • Bean Taquitos. For a high protein vegetarian option, use refried beans or black beans in your taquitos.
  • Mushroom Taquitos. I’ve made a diced mushroom taquito by substituting the ground beef in this recipe. 
  • Flour Taquitos? Sure! You could use flour tortillas instead of corn which I like to call flautas, but they are similar.
Beef Taquitos

What to serve with homemade beef Taquitos

I always like to garnish my beef taquitos with some fresh cilantro and maybe a few dashes of hot sauce, but other than that the serving options are pretty varied and I always like to set out various options for people.

A few kinds of fresh salsa (like this grilled salsa) is always nice for dipping and sour cream or Greek yogurt is nice for a creamy element to dip in.

I’m sure your crew would love a batch of homemade guacamole to go with these taquitos as well. 

However you serve them, these beef taquitos are always a hit and are a great way to serve a bunch of people (or just your family) easily. 

Taquitos

My Homemade Beef Taquito Recipe

Homemade Taquitos

Serves:
25 taquitos (per filling recipe)
Prep Time:
Cook Time:
Total Time:
Beef Taquitos
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These beef taquitos are so much better than you can buy in the store. They are so crispy and flavorful. Once you’ve had these, you’ll never buy frozen again.

Ingredients

30 6 inch corn tortillas (in case you mess a few up)
1 cup neutral oil (I used vegetable oil)
Tomatillo sauce
Sour cream

Beef Filling:

1 pound ground beef
1/2 red onion, chopped
2 cloves garlic, minced
1 jalapeno, minced
1 tablespoon oil
1/4 cup cilantro (optional)
1 cup crumbled Cotija cheese (6-8 ounces)
1 Tablespoon paprika
1 Tablespoon chili powder
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cheater's Guacamole:

2 avocados
1/2 cup salsa

Instructions

1) Preheat oven to 350 degrees Fahrenheit.

2) For beef filling add oil to a medium skillet over medium heat. Add onions, garlic, and jalapeno. Cook for a few minutes until veggies soften. Then add beef and seasonings and continue to cook until beef is cooked through, about 8 minutes.

3) Stir in cilantro and Cotija cheese and remove from heat.

4) To make the taquitos add 1/4 cup of neutral oil to a small skillet over medium heat. Add one corn tortilla to the pan and cook for 5 seconds per side. Remove from pan and lay on a clean surface.

5) Spoon two tablespoons of filling into the center of the tortilla and roll it into a tight cylinder. Place rolled taquito on a baking sheet lined with parchment paper. Repeat until all taquitos are made.

6) Bake taquitos for 20-30 minutes at 350 degrees Fahrenheit until they are crispy on the outside.

Serve taquitos immediately with sour cream, salsa, and guacamole. Leftover taquitos can be reheated in the oven for 10 minutes at 350 degrees.

Nutrition Info

Taquitos

More Tex-Mex Recipes!

38 Responses to “Homemade Beef Taquitos” Leave a comment

    1. I made these last night! They were SOOOOoooo easy and fun to make! They came out great. They didn’t crinkle as much as yours, but that is okay! I baked them in 2 batches. My first batch, I left in a bit too long. My second batch, I followed your instructions and took them out before I THOUGHT they were done, and they were really yummy. Thanks for such a massively user-friendly recipe!!:))

  1. I’ve made taquitos plenty of times, but never baked them. Frying’s a bit of a pain, and these days I try and stay away from fried foods. This is a great idea! I’ll give ’em a try. Thanks!

    P.S. Leftover pot roast or other shredded beef makes a great filling, too.

    1. For the tortilla frying step which would be best: coconut oil, olive oil or butter? I dont have any sunflower oil, vegetable oil or canola oil (I usually use one of these when a recipe calls for a neutral oil)

      1. Hey Rachel, to be honest, none of those will work great. Coconut oil will give it a weird flavor. Butter will burn. Olive oil would work, but is pretty pricy. Just pick up a thing of neutral oil the next time you are at the store. :)

      2. Thanks for the reply! I picked up some sunflower oil, but forgot the Cotija cheese (doh!). Any reason you use this particular cheese? Can I substitute cheddar or mozzarella?

      3. I like that cheese because it’s not too melty actually and is traditional in Mexican cooking. You could sub any cheese though I think. Good luck! :)

      4. Skip the fry!
        Microwave 10/12 corn tortillas wrapped in wet kitchen towel for about 50/60 seconds!
        Fill.. I used beef tongue/habenero from crockpot made night before! And Queso cheese. Then wrapped and baked 30 minutes and served w homemade tomatillo salsa! Start to finish, salsa included…. 30 minutes. Excellent!

      5. I tried it tonight and I used Organic Coconut Oil (365 brand from Whole Foods) and it tasted great. Maybe it depends on the brand, but this Coconut Oil has ZERO coconut flavor, it’s very neutral (and might lower cholesterol). Thanks for the recipe Nick, they turned out great!

  2. My boyfriend loves taquitos, but I die a little on the inside whenever he eats frozen food. I'm totally stoked about trying your recipe out.

    Thank you for providing a vegetarian version as well.

  3. I was domestic for once in my life and made the beef ones for a Superbowl potluck. They were a success!

  4. I thought we were the only ones to use Fage 0% instead of sour cream. These taquitos look like a must try..wonder what they would be like with halibut???

  5. YEAH! I've been searching for a Baked Taquito recipe for quite a while and I finally found you ! (found you through OnceAMonthMom)

    Thank you so much for posting these. I can't wait to try them. I'll be they'd be good with guacamole too!

  6. These are amazing! I added black bean to my meat version which resulted in a huge hit in my house. Thanks for this recipe!

  7. I made your original recipe a few weeks ago. They were a hit and I love how much easier they were, since I didn’t have to sit frying a bunch.
    My husband was suspicious about them being baked, but exclaimed they were my best taquitos ever. I typically use carnitas or pastore meat. I will be trying the meatless version next.

    Thank you….

    My one complaint was trying to roll up the very hot tortilla… my fingertips hurt for the rest of the night. Do you have a trick?

    1. No pain no gain!!

      Haha… You can let them cool slightly before rolling them. After even 15-20 seconds, they will be much cooler and still flexible.

      1. Do the initial frying to all the tortillas. Just stack them on a plate as each is done. Let the whole stack cool before filling and rolling—they’ll still be flexible. A toothpick helps to hold them in place. Remove oicks after baking.

    1. Heya, I think you could, but I might actually try them skipping the oil step. I think you could just warm up the flour tortillas (use the small ones) and then roll and bake them and I THINK they would hold their shape okay.

      Let me know if you try it out. :)

    2. I actually did try it with home-made gluten-free “flour” tortillas (have a wheat allergy in the house). Rolled out the dough, threw them in the oil for about 10 sec. on each side just like in the recipe, and followed the rest of the directions. They turned out AWESOME!!!! My 5-yr.-old (wheat allergy sufferer) gobbled them up! I made 1/2 of them with corn tortillas and 1/2 with the “flour” tortillas, and the flour ones actually disappeared quicker! I also made a few just full of a Mexican cheese blend, and those disappeared just as quick!

  8. Oh, and do you think you could make these ahead? We’re having a party and being able to do some assembly in advance would make my life easier.

    1. Yes. You can definitely make them ahead. Bake them as in the recipe and then store them in the fridge.

      The reheat great in the oven. Just bake them for about 15 minutes to heat them through. I ate mine over many days actually and they were great. Good luck!

  9. Do you think I could freeze them to have on hand for whenever my taquito addicted husband needs his “fix” (which is almost daily)? He likes the frozen ones from the grocery store, which I find absolutely repulsive. Id love to stop buying that crap and have homemade ones for him to snack on. Love your blog, I’ve been following you for years. Thank you for all the great recipes and inspiration. Cheers!

    1. Hey Kris,

      You probably need to use something more sturdy than just cheese to get these to hold up. The cheese will melt and shrink. If you use a meat filling (or veggie like mushrooms or peppers) it will give the center of each taquito some bulk which will keep it’s shape nice and round. Hope that helps!

  10. I’m going to try and bake some tomorrow I was usually double frying them which I wasn’t to happy with so I found a new method I used a comal and warmed up my corn tortillas first (just enough where there flexible and roll easy) then I fried them in oil came out better then the double frying method …I made about 50 taquitos and in the process of freezing them and tomorrow I’m going to bake some and fry some see which method comes out better just something I thought I would share I’ll be back tomorrow with my results

  11. Hi, I tried your recipe but after 3o minutes, they came out very greasy and not very crunchy. I usually heat the tortilla in the microwave or over the stove top to soften, roll ingredients inside, fry them in the oil, then as they come out I stand them up so they drain. Once they are all standing up and drained, I bake them. I haven’t failed this way yet. Just thought I’d try something quicker. I’m sure you’ve gotten it down to a science. I just couldn’t get it to work. :)

    1. Sorry to hear that Susie! Very greasy is definitely not what I was going for! It sounds like you have a method that works for you though and thanks for taking the time to share it! Cheers!

  12. Ive made Taquitos by dipping the corn tortilla in chicken broth. Then warming in the pan as described in the recipe. They still roll up easily and bake perfectly brown and crispy! Saves the greasiness from the oil :)

  13. Just made them for company yesterday and thanks to you they were perfect for my first time making them. Only think different is I used bbq pulled pork the deli makes yum yum yum, thanks again

  14. I made these tonight with the my diced steak and they were great! It was my eight year old’s night to help with dinner and she sneered at my street tacos plan so I quickly found this recipe and we rocked it. Plus side, my guitar weary finger tips prevented the painful finger tip issue– so it was plus. It was the only time that has ever come in handy. (Not much to look at but I have like practically no feeling in the tips.) Thanks for the great recipe! All of my kids loved it.

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