Ground Beef Taquitos
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.
Servings: 16 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.
Nutrition
Calories: 156kcal | Carbohydrates: 9g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 314mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
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