Beef Taquitos
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A pound of ground beef, five simple ingredients, and about 25 minutes are all you need for these easy beef taquitos. They’re crispy on the outside, filled with seasoned beef and melted cheese, and baked instead of fried.
This is one of those dinners I like to make a double batch of because they freeze so well. They’re easy to customize, great for busy weeknights, and even my pickiest eater gives them two thumbs up.
Why You’ll Love This Recipe
- Easy weeknight dinner: A simple way to turn a pound of ground beef into a dinner the whole family can enjoy.
- Make them your own: Switch up the cheese, adjust the seasoning, or set out everyone’s favorite toppings and dips.
- Perfect for meal prep: Make a batch ahead of time and keep extras in the freezer for nights when cooking is the last thing you want to do.
Jesseca’s Recipe Review
These are one of my favorite ways to use a pound of ground beef when I need something easy for dinner. I love that I can use either regular or uncooked flour tortillas, depending on what I have in the fridge.
Tip from Jesseca:
Don’t overfill the tortillas. A little filling goes a long way, and keeping them tightly rolled helps them hold together while baking.
Beef Taquito Recipe Ingredients
Just five ingredients! Here’s what I recommend and where you have a little wiggle room.
- Ground beef: I prefer lean ground beef so the filling isn’t overly greasy. If you’re using a higher-fat blend, be sure to drain the excess grease after browning.
- Taco seasoning: A packet keeps things easy, but you can use your favorite homemade blend.
- Enchilada sauce: Store-bought works perfectly. I like Hatch, but use whichever brand and heat level you prefer.
- Shredded cheese: Cheddar, Monterey Jack, pepper jack, or a Mexican blend all work. Pick something that melts well.
- Flour tortillas: Both regular and uncooked flour tortillas work for this recipe. I use the same oven temperature and baking time for both, but I start checking regular tortillas a few minutes early since they can crisp up faster.
Quick tip: Keep the tortillas covered until you’re ready to roll so they don’t dry out. If they’re stiff, warm them briefly to make rolling easier.
Easy Variations & Substitutions
One of the best things about these beef taquitos is how easy they are to change up with ingredients you already have.
- Switch the protein: Ground turkey or shredded cooked chicken are easy alternatives to ground beef. Adjust the seasoning and sauce as needed to keep the filling flavorful.
- Make them spicy: Use hot enchilada sauce, pepper jack cheese, or a pinch of cayenne for extra heat.
- Try corn tortillas: Prefer corn over flour? Warm them before rolling to help prevent cracking. They’re usually smaller, so you’ll need less filling in each one.
- Add some extras: A spoonful of refried beans or a little diced green chile can stretch the filling and add flavor. Just be careful not to overfill them.
How to Make Beef Taquitos in the Air Fryer
Want to skip the oven? The air fryer is a great option when you’re making a smaller batch.
1. Prepare the beef filling and roll the taquitos according to the recipe card.
2. Preheat the air fryer to 375°F. Place the taquitos seam-side down in a single layer, leaving a little space between each one.
3. Lightly spray the tops with cooking oil to help them crisp up.
4. Air fry for approximately 8 to 10 minutes, checking early and cooking until the tortillas are golden and crispy and the filling is heated through.
Tip: Work in batches rather than overcrowding the basket. Air fryer temperatures vary, so keep an eye on the first batch and adjust the timing as needed.
How to Store, Freeze & Reheat Beef Taquitos
These are one of my favorite dinners to prep ahead. I like freezing them before baking so I can pull out exactly how many I need and cook them fresh.
- Refrigerator: Store leftover cooked taquitos in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezing unbaked taquitos: Assemble the taquitos as directed, then arrange them seam-side down in a single layer on a parchment-lined baking sheet. Freeze until solid before transferring them to a freezer-safe bag or container. Use within 2 to 3 months for the best quality.
- Baking from frozen: Place the frozen taquitos on a baking sheet, seam-side down. Lightly mist with cooking spray and bake at 400°F until golden, crispy, and heated through. They’ll need a little longer than freshly assembled taquitos.
- Reheating leftovers: Warm cooked taquitos in a 375°F oven or 350°F air fryer until heated through and crispy again. I prefer these methods over the microwave because they help restore the crunch.
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Baked Beef Taquitos
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup enchilada sauce
- 1 ½ cups shredded cheese
- 10 fajita size flour tortillas (regular or uncooked)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Heat a large skillet over medium heat. Add the ground beef and cook, breaking it into crumbles, until browned and fully cooked. Drain any excess grease.
- Stir in the taco seasoning, followed by the enchilada sauce and shredded cheese. Mix until the cheese melts and the filling is combined.
- Spoon about 2 heaping tablespoons of filling onto the lower half of each tortilla. Roll tightly and place seam-side down on the prepared baking sheet.
- Lightly mist the taquitos with cooking spray and sprinkle with a little salt, if desired.
- Bake for 12 to 15 minutes, flipping each taquito halfway through, until the tortillas are golden brown and crispy. Start checking a few minutes early if using regular, fully cooked tortillas.
- Serve warm with your favorite toppings or dipping sauces.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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Instead of the oven, can I cook in the air fryer. Temperature and time if so please.
Yes! These should work great in the air fryer. Since the recipe uses uncooked tortillas, I’d recommend cooking them at 375°F for 8–10 minutes, flipping halfway through. Give them a light spray of cooking oil and arrange them in a single layer, seam side down, with a little space between each one. Keep an eye on the first batch since air fryers can vary. You want the tortillas golden and fully cooked, not doughy in the center.
you posted to turn these halfway through cooking. did you mean to turn each taquito or flip the baking dish around half way through cooking?
Great question, Kimberly. I’ll update that in the post. Flip it over.