Crispy Cheesy Beef Taquitos

Crispy Cheesy Beef Taquitos are a crave-worthy snack or meal I love making when I want something crunchy, savory, and packed with bold flavor. These rolled tortillas are filled with seasoned beef and melty cheese, then baked or fried until perfectly crispy. They’re fun to dip, easy to eat, and always a hit whether I’m serving them as a party appetizer or a quick weeknight dinner.

Why You’ll Love This Recipe

I love how simple yet satisfying these taquitos are. They use ingredients I usually have on hand, come together quickly, and are full of flavor. The beef is seasoned to perfection, the cheese melts into the filling, and once they’re crisped up, each bite is golden and delicious. I also like that I can make a big batch, freeze extras, and reheat them anytime for a quick and tasty snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Garlic, minced

• Onion, finely chopped

• Taco seasoning (or a blend of chili powder, cumin, paprika, salt, pepper)

• Shredded cheddar, Monterey Jack, or Mexican blend cheese

• Corn tortillas (or small flour tortillas)

• Oil (for brushing or frying)

Directions

1. I cook the ground beef in a skillet over medium heat, breaking it apart until browned.

2. I add garlic and onion, then sauté until the onions are soft and everything is fragrant.

3. I stir in taco seasoning and a splash of water, letting it simmer for a couple of minutes until the flavors combine.

4. Once the beef mixture cools slightly, I stir in the shredded cheese.

5. I warm the tortillas so they’re soft and flexible—this helps prevent tearing when rolling.

6. I spoon a bit of the beef and cheese mixture onto each tortilla, then roll them up tightly and secure them seam-side down.

7. To bake: I place the taquitos on a baking sheet, brush them lightly with oil, and bake at 425°F for about 15–20 minutes until golden and crisp.

8. To fry: I heat oil in a skillet and fry the taquitos seam-side down until crispy and golden on all sides.

9. I serve them hot with dips like sour cream, guacamole, or salsa.

Servings and timing

This recipe makes about 12 taquitos.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add chopped green chilies or jalapeños for heat, or mix in refried beans for extra richness. I’ve also used shredded beef or leftover roast as the filling. If I want a creamy twist, I stir in a little cream cheese with the beef and cheese. For a vegetarian version, I swap the meat with black beans, sweet potatoes, or sautéed mushrooms.

storage/reheating

I store leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat and keep them crispy, I use the oven or air fryer at 350°F for 8–10 minutes. They also freeze well—I freeze them before baking and cook them straight from frozen, just adding a few extra minutes to the time.

FAQs

Can I use flour tortillas instead of corn?

Yes, I’ve used small flour tortillas and they work well. They get extra golden and crispy when baked or fried.

Why do my tortillas crack when I roll them?

I warm them first—either in the microwave or on a skillet—so they’re pliable and don’t tear when rolling.

Can I make these ahead of time?

Definitely. I assemble the taquitos and store them in the fridge for a day or freeze them for later. Then I just bake or fry when I’m ready.

How do I make them extra crispy?

I brush or spray them with oil before baking, and make sure there’s space between each taquito on the pan so they crisp up evenly.

What dips go best with taquitos?

I usually serve them with sour cream, guacamole, salsa, or queso. A drizzle of hot sauce or lime crema is also great.

Conclusion

Crispy Cheesy Beef Taquitos are one of those recipes I keep coming back to. They’re easy to make, packed with flavor, and perfect for dipping and sharing. Whether I’m making them for a quick meal, a party platter, or freezing extras for later, these taquitos never last long once they’re served.

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