Ground beef taquitos are seasoned with a homemade spice blend, salsa, and shredded cheese. The filling is wrapped in a corn tortilla and baked until it’s perfectly crispy.
This post is sponsored by BUBBL’R.
Ground Beef Taquitos
Taquitos have always been one of my favorite foods. It’s one of those things that I can’t eat just one of, you know?
Dip some of these crispy cheesy beef taquitos in some sour cream, pico de gallo, or guacamole. If you like them a little spicier, you could also try adding some hot sauce to the filling!
They’re baked, so they’re a little healthier, but they’re still so crispy and all around incredible tasting.
These are great for meal prep because they store so well in the freezer. So, if you have extras of the ingredients, I definitely recommend making a double batch and freezing the rest to save for an easy lunch!
There’s a secret ingredient that makes the filling so incredibly delicious. Not only is there a homemade spice blend, some salsa for the tomato flavor, and fresh onions, garlic, and freshly shredded cheese, but there’s also beef bouillon.
You might be wondering, why are you adding beef bouillon to ground beef? It adds so much flavor. It’s my secret ingredient for any taco meat that I make, even this Ground Turkey Taco Meat, and I always get 5 star reviews when I make this taco meat for people. Once you try it, you’re sure to love it!
I’ve partnered up with BUBBL’R to bring you this delicious appetizer recipe. I love serving these with an ice cold can of their lemon lime twist’r flavor – it’s such a delicious combination! You can find out where to buy BUBBL’R here.
There are instructions in the recipe card to show you how to fry rolled tacos or how to make taquitos in the oven.
I personally prefer to bake them, because then you don’t have to deal with hot oil, and they’re a bit healthier and lighter when they’re baked. Either way, they will be crispy and super delicious!
Are Taquitos And Flautas The Same Thing?
They’re really similar because they’re both rolled tortillas with about the same fillings. The main difference is that taquitos are made with corn tortillas and are a little thinner, while flautas are made with flour tortillas and are a bit thicker.
To make these beef taquitos we’re going to use lean ground beef, but feel free to swap that for shredded beef if you’d prefer.
You’ll also need vegetable oil, onion, garlic, chili powder, cumin, smoked paprika, salt, pepper, crushed red pepper flakes, salsa, beef bouillon, cheddar cheese, and corn tortillas.
How To Make Homemade Beef Taquitos
Start by sauteing the ground beef with the onions. (See the recipe card below for the full printable instructions.)
Next, mix in the seasonings, garlic, and bouillon.
Stir in the salsa and the cheddar cheese.
Heat the tortillas in a dry skillet until they’re pliable, then fill them with some filling and roll them tightly.
Brush the tops of the taquitos with oil, sprinkle them with some flaky salt, and bake until the edges are golden brown. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
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If you’re going to serve these as an appetizer, try pairing them with:
- 1 Tablespoon vegetable oil (plus more for frying)
- 1 1/4 pounds lean ground beef
- 1 medium yellow onion (diced)
- 2 medium cloves garlic (pressed through a garlic press, or minced)
- 1 Tablespoon chili powder*
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup salsa
- 2 teaspoons beef bouillon
- 1 cup freshly shredded cheddar cheese
- 12 (6 inch) corn tortillas
- Heat a large nonstick skillet over medium heat. Once the skillet is hot, add the oil and swirl to coat the pan. Add the ground beef and saute until it’s browned, breaking it up as you cook it (about 7 - 8 minutes). Once it’s browned, drain off any excess fat, then return the skillet to the stove.
- Add the onion and saute until it’s just starting to turn translucent (about 3 - 4 minutes).
- Add the garlic, chili powder, cumin, paprika, salt, pepper, and crushed red pepper flakes, and saute until the garlic is aromatic (about 1 - 2 minutes).
- Mix in the bouillon and salsa, and stir until the bouillon is fully incorporated into the ground beef mixture. Taste, and adjust salt to your preference. Remove the ground beef from the heat, and wait to stir the shredded cheese into the ground beef mixture until the beef has cooled slightly and just before you’re ready to place the filling into the tortillas.
- Warm the corn tortillas in a large non-stick skillet over medium-high heat. Heat on each side for 10 - 15 seconds, and then remove from the heat. They’re ready when they’re warm and pliable. Store them on a plate under a clean cloth to keep them soft.
- Place a couple heaping Tablespoons of filling in a line down the center of each tortilla, and roll the tortilla tightly around the filling. If you’re having a hard time getting the taquitos to stay rolled, you can use a toothpick to hold it together while it cooks, and then remove the toothpick before serving.
- Preheat the oven to 425 F (218 C).
- Spray the baking sheet with cooking oil (preferably a baking sheet with a cooking rack), and place the taquitos seam side down on the greased baking sheet with space between each one (so that the air has room to circulate). Spray or brush cooking oil on top of each taquito, sprinkle with flaky salt, and then bake for 15 - 20 minutes (or until the tortillas are just starting to turn golden brown at the edges).
To Pan Fry:
- Add about 1/2” of oil to a large skillet, and heat over medium-high heat. Once the oil is hot, use tongs to add a taquito seam side down to the skillet (if the taquitos don’t sizzle immediately when you place them in the oil, it’s not hot enough yet). It’s best to work in small batches, with all of the taquitos lined up the same direction, so I typically fry 3 at a time. Use tongs to rotate the taquitos as they cook, until they’re golden brown on each side. Once they’re cooked, use tongs to remove them to a paper towel lined plate.
*American chili powder is very different from the type of chili powder you’d find in Europe. The US variety is a mixture of spices that only contains a small amount of dried ground chilis. European chili powder is just dried ground chilis. If you were to make this with the European variety of chili powder, it would be way too spicy.
Amount Per Serving: Calories: 215Total Fat: 10.5gCarbohydrates: 13.6gFiber: 1.9gSugar: 1.3gProtein: 16.6g
Nutrition information isn’t always accurate. This was calculated assuming that they were baked, not pan fried.
The next time you’re looking for the best lunch recipe or a Mexican-inspired appetizer recipe, you’ve got to try these amazing beef taquitos!