Baked Ground Beef Taquitos Recipe | CDKitchen.com (2024)

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These tasty rolled tacos are filled with spicy ground beef and creamy cheese. Bonus: they are baked instead of fried so they are lighter on calories than the usual restaurant versions.

serves/makes:

ready in:

30-60 minutes

18 reviews
7 comments

ingredients

2 tablespoons vegetable oil plus extra
1 1/4 pound extra lean ground beef
1/2 medium white onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
1/2 teaspoon salt, plus extra
1/4 teaspoon ground black pepper
1 clove garlic
3/4 cup grated cheddar or jack cheese
12 extra large corn tortillas

directions

Preheat oven to 450 degrees F.

Heat the vegetable oil in a large saute pan over medium high heat. Add ground beef and break up a bit with a wooden spoon. Finely chop onion and add to ground beef along with the cumin, coriander, chili powder, salt and black pepper.

Cook ground beef for about 6 minutes total. Mince garlic and add to beef during the last two minutes of cooking. Remove meat from heat.

Place 2 corn tortillas directly on the upper rack of the oven for about 30 seconds. Remove from oven and place on a cutting board.

Place a couple of tablespoons of the meat mixture to the right of center on each tortilla and top meat with a tablespoon of grated cheese. Roll tortillas up tightly and place on a cookie sheet. Repeat process with remaining tortillas, placing them in the oven to heat up while you are filling the others.

When all are filled brush each taquito liberally with vegetable oil and sprinkle with salt. Place in oven for 10 minutes or until the tops are lightly toasted and the cheese has melted on the inside.

Serve the baked ground beef taquitos hot.

added by

Amy Powell, CDKitchen Staff
Read more: Frozen Food, Fresh

recipe tips

Use extra lean ground beef to reduce grease and make the taquitos lighter.

Try different cheeses, like Monterey Jack or Pepper Jack, for different flavors.

Make sure the beef is well-drained after cooking to prevent soggy taquitos.

Brushing the taquitos with oil before baking helps them crisp up.

Place the taquitos seam-side down on the baking sheet to prevent them from unrolling.

For a healthier version, use whole grain or low-carb tortillas.

Spacing the taquitos apart on the baking sheet allows for even cooking and helps them crisp up better.

common recipe questions

Can I use a different type of meat?

Yes, you can substitute with ground chicken, turkey, or even a meatless or plant-based alternative.

Can I add beans to the filling?

Yes, adding black or pinto beans can add flavor and make the taquitos more filling. You may want to mash them slightly so the tortillas roll up tightly.

What can I use instead of corn tortillas?

Flour tortillas can be used, but they may not crisp up as much as corn tortillas.

How do I prevent the tortillas from cracking when rolling?

Heating the tortillas makes them more pliable. If they still crack, cover them with a damp paper towel and microwave for a few seconds.

Can I make these taquitos ahead of time?

You can prepare the filling in advance, but it's best to assemble and bake the taquitos just before serving.

What are some good dipping sauces?

Salsa, guacamole, sour cream, or a Mexican crema are great options.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to keep them crispy.

Can I freeze these taquitos?

Yes, assemble and then freeze them on a baking sheet and then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Is there a way to make these taquitos spicier?

Add more chili powder, some diced jalapenos, or a pinch of cayenne pepper to the beef mixture.

nutrition data for baked ground beef taquitos

237 calories, 14 grams fat, 16 grams carbohydrates, 13 grams protein per serving.

reviews & comments for baked ground beef taquitos

Guest Foodie REVIEW:
June 24, 2020

Quick, delicious recipe. Cheaper, healthier better than frozen pre-made variety. The two ladies that suggested softening tortillas in plastic bag in microwave are brilliant! They donât get hard-much quicker easier to work with. Spread inside of half the tortillas with green enchilada sauce for an additional kick. Cooked mine on 400 degrees in my air fryer after spraying liberally with cooking spray. Six minutes on one side then crisp bottoms for 2 additional minutes. Served with salsa, guac, and a cream made with sour cream thinned with additional green enchilada sauce.
SueR REVIEW:
June 17, 2020

These are great!!! The only thing I changed is the time. 45 seconds to warm the tortillas, otherwise they cracked or broke. I baked them for 15 minutes instead of 10 minutes to get them light brown and crispy. This is a wonderful recipe. I will definitely make it again and again.
arkansas REVIEW:
June 4, 2020

Not too hard to make but takes a little time. Worth it though. Didn't change a thing.
Anonymous REVIEW:
May 28, 2020

These are amazing! My family loved them.
DRivera REVIEW:
September 12, 2019

Try adding a bit of dry mashed potato flakes and grated cheese and the meat becomes easier to roll. I also use a bag in the microwave, spritz a bit of water in the bag to steam. I rolled about 300+ before in no time for a family function.
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Sheryl REVIEW:
July 23, 2019

This recipe is a little bit of work but you get great authentic restaurant-quality taquitos. So much better than the ones you can buy frozen. I've made this twice now and do not stray at all from the recipe. It's perfect as written.
Guest Foodie REVIEW:
February 21, 2019

I tried this and it was good. I found the corn tortilla's at 30 seconds made them break. 45 seconds did the job. Not a dinner but great for Superbowl or other major get togethers. Don't forget the guacamole, sour cream and salsa.
Minerva408 REVIEW:
October 30, 2018

Definitely making these again. I found tortillas that were 1/2 corn and 1/2 flour so they were pretty easy to roll and stayed together nicely. Next time I will add more cheese to them because my family loves cheese. Very delicious with salsa and a side of refried beans.never getting premade again.
MOM July 23, 2018

tHIS RECIPE LOOKS GOOD; WILL DEFINITELY MAKE IT AS I HAVE MADE MANY OF CDKITCHEN RECIPES AND HAVE NEVER BEEN DISAPPOINTED. THANKS FOR HELPING ME BECOME A BETTER COOK.
- CDKitchen Staff Reply:
  
  You are very welcome!! Thank you for the nice feedback!
Chris REVIEW:
February 18, 2018

A couple of tips that I'd like to add. First, I ALWAYS soften tortillas in the microwave rather than the traditional grease dipping. That method was used before microwaves were available. You can heat them in the plastic bag, or place them in a damp dish towel. A dozen for a minute.Number two, use an air fryer to make them crispy with the oil! 370 degrees for 4-8 minutes or so (watch them the first time through - you'll smell them when done), at least that is the best "frying" temp for my fryer, and it works for chicken tenders, fish sticks, and left over pizza.
Ronnie G. February 3, 2018

Just a tip I have learned from making other taquitos. You can place corn tortilla in a dry fry pan for about 10 seconds each side to soften or become pliable enough to roll. I do one at a time - put in fry pan then take out and fill immediately. Also, I read that white corn tortilla are more pliable because they contain more moisture than yellow corn tortilla. Yellow corn tortillas are best when frying as they tend to be thinner. I personally use white corn tortillas when making taquitos. I intend to make the above ground beef recipe - sounds delicious. Also another tip I learned; after shredding beef, pork, or chicken, I use a hand chopper to cut it even smaller. Easier to roll taquito and less bulky.
hi REVIEW:
February 1, 2018

delicios
Deedee REVIEW:
December 17, 2017

Iâve made these several times. They r so good
Guest Foodie REVIEW:
December 2, 2017

My revamp......To warm up my tortillas before rolling I warmed in a pan on the stove ( like for enchiladas, little oil, swill around pan flip. All in a matter of seconds) then I rolled and deep fried and pan fried. The deep fried sealed better, and pan fried, filling seeped out the ends in the pan, but edges had that â crusty crunchy chew! I added 1/4 cup diced green chiliâs and 1 tbsp chopped chipotle in adobo sauce.... and changed the cheese to jalapeÃ±o jack!,,, was awesome... going to use the tweaked recipe as a lunch special to see what might happen....enjoyed your recipe! Also have done with chicken and my pork carnitas filling. Thanks and happy cooking yâall!
Swiebe February 2, 2017

Is it best to freeze before you bake? Or bake, freeze and just reheat? Just worried about the tortilla breaking
- CDKitchen Staff Reply:
  
  We have not tested freezing this recipe. Please report back if you try and let us know what worked.
Joy REVIEW:
January 25, 2017

I made these just as the recipe stated but I also added smoked paprika for a little kick and used red onions instead. Very good. We are pleased!
Guest Foodie REVIEW:
December 12, 2016

These don't get very crispy at all, so if you're expecting really crispy I would probably fry them instead of doing it in the oven.
- CDKitchen Staff Reply:
  
  Oven baking always yields a different texture than frying. That's to be expected.
Home Cooker November 3, 2016

In the last step after all the tortillas are filled with the meat and cheese and is placed back into the oven, is the temperature still at 450 degrees and in the upper rack setting? Thanks in advance.
- CDKitchen Staff Reply:
  
  Yes, keep the oven temperature the same. You're just cooking them long enough for the cheese to melt and so that they crisp up a bit.
wyldsylph REVIEW:
September 22, 2016

I am very glad I found this recipe. I made it exactly without changing a thing and they turned out perfect. Very easy to make. I am going to try chicken next time and make a bunch for the freezer. Excellent!
Guest Foodie REVIEW:
September 19, 2016

delicious but they all cracked open and was mess. The tortilla was stiff still after the 10 seconds per heating.
- CDKitchen Staff Reply:
  
  10 seconds? The recipe says 30 seconds so perhaps that was the problem? Could also be the brand of tortillas used as I've noticed that some seem drier than others.
granny June 25, 2016

I may have missed something, but what do you do with the 2 tortillas you put into the oven for 30 seconds?
- CDKitchen Staff Reply:
  
  Re-read the directions. It gives detailed instructions on what to do with those two tortillas and the remaining ones.
Guest Foodie REVIEW:
May 28, 2016

Really easy for a noncook & tastes good!
Kate in WA REVIEW:
November 3, 2013

I couldn't find large corn tortillas where I live only the smaller kind used for tacos so I had to make these smaller but they were still very good. I used a nonstick skillet for the beef and omitted the oil for sauteeing. I used an olive oil sprayer to coat the taquitos before baking. They had wonderful flavor! I want to find the larger tortillas though so each bite is more substantial. These would great for a party.

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