Ingredients
Equipment
Method
Prepare the Beef Filling
- Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it up with a spoon. Drain excess grease.
- Reduce heat to medium. Add diced onion and sauté for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Stir in chili powder, ground cumin, smoked paprika, onion powder, salt, and pepper. Cook for 30 seconds until fragrant.
- Add salsa (or crushed tomatoes) and water (or broth). Bring to a simmer and cook for 5 minutes, allowing liquid to mostly absorb.
- Turn off heat and stir in shredded cheese until melted and combined. Adjust seasoning if needed.
Assemble and Bake
- Wrap tortillas in a damp paper towel and microwave for 30-45 seconds until warm and pliable.
- Spoon 2-3 tablespoons of filling onto the lower third of each tortilla. Roll tightly into a taquito and place seam-side down on the prepared baking sheet.
- Brush taquitos with olive oil or spray with nonstick spray. Bake for 15-20 minutes, rotating halfway, until golden brown and crispy.
- Serve immediately with preferred toppings.
Nutrition
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20g
Notes
For best results, don't overfill tortillas to prevent bursting. To make ahead, assemble unbaked taquitos, freeze on a tray, then transfer to a bag and bake from frozen for an extra 5 minutes. Reheat leftovers in oven at 375°F for 8-10 minutes. Variations: Add cream cheese for creaminess or use ground turkey for a leaner option. Pair with sour cream, guacamole, and salsa.
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