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Crispy Cheesy Beef Taquitos

Crispy cheesy beef taquitos on a white plate served with sour cream and salsa dipping sauces
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Golden, crunchy corn tortillas filled with seasoned ground beef and melted cheese. Perfect as an appetizer, snack, or easy weeknight dinner. Can be fried for maximum crispiness or baked for a lighter option.

Ingredients

Scale
  • 8 corn tortillas (fresh tortillas recommended for best texture and flexibility)
  • 1 lb ground beef (80/20 recommended for best flavor)
  • 1 packet taco seasoning (used according to package instructions)
  • 1 cup shredded cheese – cheddar or Monterey Jack
  • Oil as needed for frying or baking
  • 1 cup sour cream (for serving)
  • 1 cup salsa (for serving)

Instructions

  1. If baking, preheat oven to 400 degrees F (200 degrees C) before starting.
  2. In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks. Drain excess fat if needed. Add taco seasoning according to package instructions, stir well, and cook for 1-2 more minutes until fully combined and fragrant. Remove from heat.
  3. Warm each corn tortilla one at a time in a dry skillet for 20-30 seconds per side, or wrap in a damp paper towel and microwave for 15-20 seconds. Tortillas should feel soft and pliable – this step prevents cracking when rolling.
  4. Spoon a thin layer of seasoned beef down the center of each warm tortilla. Add a generous sprinkle of shredded cheese. Roll tightly and place seam-side down. Secure with a toothpick if needed – remove before serving.
  5. To Fry: Heat about 1 inch of oil in a skillet over medium-high heat until a small piece of tortilla sizzles on contact. Fry taquitos seam-side down first for 2-3 minutes per side until deep golden brown and crispy. Drain on a paper towel-lined plate. To Bake: Place taquitos seam-side down on a baking sheet. Brush all sides lightly with oil. Bake for 15-20 minutes, flipping halfway through. Broil for final 1-2 minutes for extra crispiness – watch closely.
  6. Serve immediately with sour cream and salsa.

Notes

  • Always warm corn tortillas before rolling – cold tortillas crack and split at the seam.
  • Do not overfill – a thin layer of filling rolls more cleanly and holds together during cooking.
  • For frozen taquitos, lay uncooked rolls on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Cook from frozen adding 5-7 extra minutes.
  • Reheat leftovers in the oven at 350 degrees F for 10 minutes – avoid microwaving as it softens the shells.

Nutrition

Find it online: https://www.benefitiany.com/crispy-cheesy-beef-taquitos/