Description
This Cheesy Beef Baked Taquitos recipe features flavorful ground beef seasoned with classic Mexican spices, mixed with melted cheese, and rolled in thin corn tortillas. Baked to crispy perfection, these taquitos make a delicious and crowd-pleasing appetizer or main dish, ready in just 45 minutes.
Ingredients
Scale
Beef Mixture
- 1 lb Ground Beef (96/4)
- 1 (250g) White Onion, finely diced
- 5 cloves (25g) Garlic, minced
- 2 tsp Chili Powder
- 1 tsp Kosher Salt
- 1 tsp Oregano
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- 1/2 cup (120g) Enchilada Sauce
- 1/2 Tbsp (8g) Olive Oil
- 4 oz Shredded Cheese (such as Cheddar or Mexican blend)
Taquitos
- 16 Extra Thin Corn Tortillas
- Cooking Spray (for greasing and spraying taquitos)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400ºF (204ºC) and lightly spray a large baking sheet with cooking spray to prevent sticking.
- Cook Onions and Brown Beef: Heat olive oil in a large skillet over medium-high heat. Add the diced onion around the edges of the skillet, and place the ground beef in the center. Allow the beef to brown undisturbed on one side for 4-5 minutes, then flip and continue browning for another 3-4 minutes. Mince the beef with a spatula to finish cooking evenly.
- Add Garlic and Spices: Stir the minced garlic into the onions around the skillet edges while the beef cooks. Once the beef is cooked through, add chili powder, kosher salt, oregano, cumin, black pepper, and enchilada sauce. Stir everything thoroughly and remove the skillet from heat.
- Mix in Cheese: Stir in the shredded cheese until it melts evenly into the beef mixture. Set the filling aside to cool slightly.
- Soften Tortillas: Wrap the corn tortillas in a damp paper towel and microwave for 1 minute to make them pliable and easier to roll without cracking.
- Assemble Taquitos: Spoon an even amount of the beef and cheese mixture onto each tortilla. Roll the tortillas tightly and place them seam-side down on the prepared baking sheet.
- Bake to Crisp: Spray the tops of the rolled taquitos lightly with cooking spray. Bake in the preheated oven for about 30 minutes, or until golden brown and crispy on the outside.
Notes
- Extra thin corn tortillas are preferable as they roll easily and crisp up nicely when baked.
- For extra crispiness, you can flip the taquitos halfway through baking.
- You can substitute enchilada sauce with salsa or tomato sauce for a slightly different flavor.
- Cheese choice can vary; mozzarella, Monterey Jack, or a Mexican blend work well.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
- Use a baking sheet lined with parchment paper for easier clean-up if preferred.
