🧀🥩 Cheesy Beef Taquitos
Crunchy outside, melty inside—let’s make ‘em!
Ingredients (makes ~10–12 taquitos)
1 lb (450 g) ground beef
1 tsp oil
1/2 small onion, finely diced
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Salt & pepper, to taste
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
10–12 small tortillas (corn = crunchier, flour = softer)
Toothpicks (optional, to hold rolls)
Oil for frying or cooking spray for baking/air-frying
Optional add-ins: a spoon of salsa, green chiles, or a few kernels of corn
For dipping: sour cream, guacamole, salsa
How to Make
Cook the beef
Heat oil in a pan over medium heat. Add onion; cook 2–3 min until soft. Add garlic (30 seconds).
Add beef + spices + salt/pepper. Cook until browned. Drain excess fat. Let it cool slightly.
Mix in cheese
Stir shredded cheese into the warm beef so it starts to melt and get gooey.
Fill & roll
Warm tortillas (microwave 20–30 sec or quick pan warm) so they don’t crack.
Add 2–3 Tbsp filling near one edge, roll tightly. Secure with a toothpick if needed.
Cook (pick your vibe):
Fry (crispiest): Heat ~1/2 inch oil in a pan over medium. Fry seam-side down first, 1–2 min per side until golden. Drain on paper towels.
Bake (lighter): 425°F / 220°C for 12–15 min on a lined tray, flip halfway. Spray tops lightly with oil.
Air Fry: 400°F / 200°C for 7–9 min, flip once. Spray lightly for max crunch.
Serve hot
Dip away. 😌
Pro Tips for Extra Crunch
Don’t overfill—tight rolls = crunchier shells.
Corn tortillas get crispier; flour tortillas stay chewier.
Brush or spray oil on the outside before baking/air-frying.
Season the beef well—taquitos love bold flavor.
Want a spicy version, a chicken swap, or a veggie-friendly filling next?
