Name: Crispy Cheesy Beef Taquitos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 small onion, finely chopped; 2 cloves garlic, minced; 1 lb ground beef; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon tomato paste; 1/4 cup water; 1 1/2 cups shredded cheddar cheese; 12 small corn tortillas; Cooking spray or additional oil for brushing

Crispy Cheesy Beef Taquitos a golden, crunchy taquitos packed with seasoned ground beef, melty cheese, and wrapped in warm corn tortillas — these baked delights are my go-to for a satisfying snack, crowd-pleasing appetizer, or a fun twist on weeknight dinner. Every bite gives a crispy exterior with a cheesy, savory filling that hits the spot.

Why You’ll Love This Recipe

I love how easy it is to bring these taquitos together using pantry staples and just one skillet. They’re baked, not fried, so they’re a bit lighter without sacrificing the crunch. The filling is rich with bold spices, and the cheese melts into the beef to make every bite irresistible. They freeze well too, making them perfect for meal prep or quick grab-and-go meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1/2 small onion, finely chopped

2 cloves garlic, minced

1 lb ground beef

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon tomato paste

1/4 cup water

1 1/2 cups shredded cheddar cheese

12 small corn tortillas

Cooking spray or additional oil for brushing

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper or lightly greasing it.

In a skillet over medium heat, I heat the olive oil, add the chopped onion, and cook for 2–3 minutes until soft. Then I stir in the garlic and cook for another 30 seconds.

Next, I add the ground beef and cook it until browned, breaking it apart with a spatula. I drain any excess grease.

I stir in the cumin, chili powder, smoked paprika, salt, pepper, and tomato paste. Then I pour in the water and let the mixture simmer for 2–3 minutes until slightly thickened. After that, I take it off the heat to cool slightly.

While the beef cools, I warm the corn tortillas briefly to make them flexible — either in a microwave with a damp towel or in a skillet.

I place about 2 tablespoons of beef filling in the center of each tortilla, sprinkle with cheese, and roll tightly.

I arrange the taquitos seam-side down on the prepared baking sheet, then brush or spray the tops lightly with oil.

I bake them for 15–20 minutes, or until they’re golden and crisp.

I like to serve them hot with salsa, sour cream, or guacamole on the side.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories per serving: About 280 kcal

Variations

I often swap the cheddar with pepper jack or a Mexican cheese blend for a little extra spice. For a twist, I sometimes mix in black beans or cooked rice with the beef. Want to go vegetarian? I replace the ground beef with lentils or a plant-based ground meat substitute. These also work great with shredded chicken or turkey if I have leftovers.

Storage/Reheating

Once cooled, I store leftover taquitos in an airtight container in the fridge for up to 3 days. To reheat, I bake them at 375°F for about 10 minutes, or until hot and crispy again. For longer storage, I freeze them in a single layer, then transfer them to a freezer bag — they’ll keep for up to 2 months. I reheat frozen taquitos straight from the freezer in the oven at 400°F for 15–20 minutes.

Related Recipes:

Chicken and Broccoli Stir Fry

FAQs

How do I keep taquitos from cracking when rolling?

I always warm the corn tortillas before filling and rolling. Cold tortillas tend to crack, but warming them in a damp towel or skillet makes them soft and pliable.

Can I fry these instead of baking?

Yes, I can shallow fry or deep fry them in hot oil (about 350°F) until golden and crispy. Just make sure to drain on paper towels afterward.

What’s the best cheese to use?

I prefer sharp cheddar for its bold flavor, but pepper jack or a blend of Mexican cheeses also works well for a spicier option.

Can I make these ahead of time?

Absolutely. I prep and roll them in advance, then keep them in the fridge until I’m ready to bake. I’ve also frozen them before baking with great results.

Are these taquitos spicy?

They have a mild kick from the chili powder and smoked paprika, but I can always adjust the heat by adding diced jalapeños or hot sauce to the beef mixture.

Conclusion

These Crispy Cheesy Beef Taquitos are everything I want in a quick meal: crunchy, savory, cheesy, and super satisfying. Whether I’m making a batch for family dinner or freezing extras for later, this recipe never lets me down. They’re simple to make and packed with flavor — definitely a keeper in my weekly rotation.

📖 Recipe: