Ground Beef Taquitos
on Jul 24, 2026
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These ground beef taquitos are crispy, cheesy, and packed with flavorful seasoned beef. Pan-fried until perfectly golden and crunchy, they’re an easy family dinner that also doubles as a great lunchbox option or freezer-friendly meal.
These homemade taquitos are one of those recipes that everyone gets excited about. The filling is made with simple pantry spices, juicy ground beef, and melty cheese, all wrapped in soft flour tortillas that crisp up until golden in the pan. They’regreat served with salsa, guacamole, or sour cream, and they’re just as good reheated the next day.
If you’re looking for more easy meal staples kids will love, be sure to also try these cheeseburger sliders, homemade pizza rolls, and these chicken parmesan meatballs.
Table of Contents
What You’ll Need
Here is what you’ll need to make these ground beef taquitos:
- Ground Beef: I usually use 85/15 or 90/10, but any type will work!
- Yellow Onion: Adds sweetness and extra flavor to the beef mixture.
- Tomato Paste: Gives the filling a richer flavor and helps create a thicker filling.
- Water: Helps distribute the spices evenly while creating a juicy filling that isn’t dry.
- Seasonings: Cumin, paprika, garlic powder, chili powder, onion powder, salt, oregano, and black pepper create a flavorful taco-style seasoning without being overly spicy.
- Flour Tortillas: Small 6-inch flour tortillas roll easily and crisp up perfectly when pan-fried.
- Shredded Cheese: Melts into the filling and helps hold the taquitos together. I like using a Mexican blend or cheddar.
- Oil: A thin layer of oil in the pan creates that perfectly crispy golden exterior.
See the recipe card below for full information on ingredients and quantities.
Ingredient Substitutions & Additions
- Ground Beef: Ground turkey or ground chicken can be swapped here. You may want to add an extra teaspoon of oil while cooking since they’re leaner than beef.
- Flour Tortillas: Corn tortillas can also be used (corn tortillas are actually what are traditionally used for taquitos), but make sure to warm them first so they don’t crack when rolling.
- Cheese: Cheddar, Monterey Jack, Pepper Jack, Colby Jack, or a Mexican cheese blend all work well. Dairy-free shredded cheese can also be substituted if needed.
Step-by-Step Instructions
STEP 1: In a small bowl, stir together the cumin, paprika, garlic powder, chili powder, onion powder, salt, oregano, and black pepper until well combined.
STEP 2: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened (Image 1).
STEP 3: Add the ground beef and cook (Image 2), breaking it apart with a spoon, until no pink remains. Drain all excess grease.
STEP 4: Add the tomato paste and the prepared seasoning mixture (Image 3), then stir until the beef is evenly coated.
STEP 5: Pour in the water and stir well. Simmer for 5 to 8 minutes, or until most of the liquid has evaporated and the filling is thick (Image 4). Remove from the heat and let cool for about 5 minutes.
STEP 6: Place about 2 tablespoons of the beef mixture and 2 tablespoons of shredded cheese near one edge of each tortilla (Image 5). Roll tightly into a log, then sprinkle a little extra cheese along the seam before pressing it closed (Image 6). The melted cheese helps keep the taquitos sealed while cooking.
STEP 7: Heat a thin layer of oil in the same skillet over medium heat. Working in batches, place the taquitos seam-side down in the pan (Image 7). Cook for 1 to 2 minutes per side, turning until all sides are golden brown and crispy (Image 8). Transfer to a paper towel-lined plate before serving. (See. notes below for air fryer and oven instructions).
Storage Instructions
Once cooled, store the taquitos in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven or air fryer for 5 to 7 minutes until hot and crispy again. To freeze, allow the cooked taquitos to cool completely, then freeze in a freezer-safe bag or container for up to 3 months. Reheat directly from frozen in a 375°F oven or air fryer for 12 to 15 minutes until heated through and crispy.
Tips For Success
- To cook in the air fryer: Lightly brush or spray both sides of the assembled taquitos with oil. Place them seam-side down in a single layer in a preheated 400°F air fryer and cook for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
- To bake in the oven: Arrange the assembled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush or spray them with oil and bake at 425°F for 18 to 22 minutes, flipping halfway through, until crispy and deeply golden.
- Prefer corn tortillas? Traditional taquitos are actually made with corn tortillas, so if you’d like to use them instead of flour tortillas, be sure to warm them first to prevent them from splitting or cracking when rolled.
- Allow the filling to simmer until it’s thick and most of the liquid has evaporated. A wetter filling can make the tortillas soggy and harder to crisp.
- Let the filling cool for a few minutes before rolling the taquitos. This helps prevent the cheese from melting too early and makes them easier to assemble.
- Roll the tortillas as tightly as you can to help them stay closed while cooking. Adding a little extra cheese at the seam acts like “glue” once it melts, helping keep the taquitos sealed during pan-frying.
- Avoid overcrowding the pan. Cook in batches so each taquito crisps evenly.
Recipe FAQs
Yes! Traditional taquitos are typically made with corn tortillas. Just be sure to warm them first before rolling, as they’re more likely to crack or split when cold. Wrapping them in a damp paper towel and microwaving them for 20 to 30 seconds works well.
Yes! For the air fryer, lightly brush or spray the taquitos with oil and cook at 400°F for 8 to 10 minutes, flipping halfway through, until crispy and golden. For the oven, place them seam-side down on a parchment-lined baking sheet, brush or spray with oil, and bake at 425°F for 18 to 22 minutes, flipping halfway through.
These beef taquitos are great dipped into salsa, pico de gallo, guacamole, sour cream, or queso.
Other Beef Recipes You’ll Love
Beef and Broccoli Stir Fry Sauce
Baked Cheeseburger Sliders
Cheeseburger Bombs
If you tried these Ground Beef Taquitos, please leave a ⭐ star rating and let me know how it went in the comments below! I love hearing from you!
Ground Beef Taquitos
Ingredients
Seasoning Mixture
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- ¾ tsp chili powder
- ¾ tsp onion powder
- ¾ tsp salt
- ¼ tsp dried oregano
- ¼ tsp black pepper
For Filling/Taquitos
- 1 tsp olive oil, plus more for pan frying
- ½ medium yellow onion, finely diced
- 1 lb ground beef
- 1 tbsp tomato paste
- ¼ cup water
- 16 small (6-inch) flour tortillas
- 1 ½ cups shredded cheese
Instructions
- In a small bowl, stir together the cumin, paprika, garlic powder, chili powder, onion powder, salt, oregano, and black pepper until well combined.
- Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the ground beef and cook, breaking it apart with a spoon, until no pink remains. Drain all excess grease.
- Add the tomato paste and the prepared seasoning mixture, then stir until the beef is evenly coated.
- Pour in the water and stir well. Simmer for 5 to 8 minutes, or until most of the liquid has evaporated and the filling is thick. Remove from the heat and let cool for about 5 minutes.
- Place about 2 tablespoons of the beef mixture and 2 tablespoons of shredded cheese near one edge of each tortilla. Roll tightly into a log, then sprinkle a little extra cheese along the seam before pressing it closed. The melted cheese helps keep the taquitos sealed while cooking.
- Heat a thin layer of oil in the same skillet over medium heat. Working in batches, place the taquitos seam-side down in the pan. Cook for 1 to 2 minutes per side, turning until all sides are golden brown and crispy. Transfer to a paper towel-lined plate before serving. (See. notes below for air fryer and oven instructions).
Notes
- To cook in the air fryer: Lightly brush or spray both sides of the assembled taquitos with oil. Place them seam-side down in a single layer in a preheated 400°F air fryer and cook for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
- To bake in the oven: Arrange the assembled taquitos seam-side down on a parchment-lined baking sheet. Lightly brush or spray them with oil and bake at 425°F for 18 to 22 minutes, flipping halfway through, until crispy and deeply golden.
- Prefer corn tortillas? Traditional taquitos are actually made with corn tortillas, so if you’d like to use them instead of flour tortillas, be sure to warm them first to prevent them from splitting or cracking when rolled.
- Allow the filling to simmer until it’s thick and most of the liquid has evaporated. A wetter filling can make the tortillas soggy and harder to crisp.
- Let the filling cool for a few minutes before rolling the taquitos. This helps prevent the cheese from melting too early and makes them easier to assemble.
- Roll the tortillas as tightly as you can to help them stay closed while cooking. Adding a little extra cheese at the seam acts like “glue” once it melts, helping keep the taquitos sealed during pan-frying.
- Avoid overcrowding the pan. Cook in batches so each taquito crisps evenly.
