Description
These Spicy Beef Taquitos are crispy, flavorful rolled tortillas filled with a seasoned ground beef mixture and melted cheese. Perfectly spiced with chili powder, cumin, smoked paprika, and a hint of cayenne, these taquitos can be either fried for a golden crunch or baked for a lighter version. Serve them up with sour cream, guacamole, or salsa for a delicious Mexican appetizer or main course.
Ingredients
Scale
Beef Mixture
- 1 pound ground beef
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 (4-ounce) can diced green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded pepper jack or cheddar cheese
Assembly & Cooking
- 12 small corn tortillas
- Vegetable oil for frying or brushing (about 1/2 inch for frying or light brush for baking)
Instructions
- Cook the Beef Mixture: In a skillet over medium heat, cook the ground beef and chopped onion until the meat is browned and fully cooked, about 7 to 8 minutes. Drain any excess fat to avoid greasiness. Stir in the minced garlic, diced green chiles, chili powder, cumin, smoked paprika, cayenne pepper if using, salt, and black pepper. Continue cooking for another 2 minutes to let the flavors meld, then remove from heat and allow the mixture to cool slightly. Once cooled, stir in the shredded cheese to incorporate.
- Prepare the Tortillas: Warm the corn tortillas in a microwave for a few seconds or in a dry skillet until they are soft and pliable, making them easier to roll without cracking.
- Form the Taquitos: Place 2 to 3 tablespoons of the beef mixture near the edge of each warmed tortilla. Roll each tortilla tightly around the filling, and secure with a toothpick if needed to prevent unrolling during cooking.
- Cook by Frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Carefully fry the taquitos in batches, turning occasionally, until they turn golden brown and crispy on all sides, approximately 3 to 4 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Or Cook by Baking: Preheat your oven to 425°F (220°C). Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Lightly brush or spray the taquitos with vegetable oil to ensure a crispy texture. Bake for 15 to 20 minutes, or until they are golden and crisp.
- Serve: Remove toothpicks if used and serve the taquitos hot with sides like sour cream, guacamole, or salsa for dipping, enhancing their rich and spicy flavors.
Notes
- You can make these taquitos ahead of time and freeze them before baking or frying for convenient meal prep.
- For a milder flavor, omit the cayenne pepper and use a mild cheese instead of pepper jack or cheddar.
- Ground turkey or shredded chicken can be substituted for the beef to vary the protein source.
- Ensure tortillas are warmed properly to prevent cracking when rolling.
