Name: Baked Cheesy Beef Taquitos Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 1 pound of lean ground beef, with 90-93% lean content; One 1-ounce packet of taco seasoning, any spice or sodium level; 4 ounces of brick-style cream cheese, softened to room temperature; ½ cup of sour cream; 1 cup of shredded pepper Jack cheese, or a Mexican cheese blend, Monterey Jack, etc.; ½ cup of red salsa; 8 flour tortillas, or as needed

There’s something about taquitos that brings out the inner child in all of us. Crispy on the outside, cheesy and savory on the inside—what’s not to love? These baked cheesy beef taquitos are my go-to recipe when I’m craving that satisfying crunch and melty goodness without the hassle (and mess) of frying. Plus, they’re perfect for a family game night, a casual party, or even a fun weeknight dinner. With a little spice, a lot of cheese, and a super easy prep, these taquitos are bound to become one of your favorites too.

I remember making these for the first time when I was hosting a last-minute get-together. I had ground beef in the fridge and some tortillas that were just waiting to be used up. In a pinch, I threw this recipe together, and to my surprise, they were a huge hit! Now, it’s a recipe I make often, especially when I want something quick but satisfying. Trust me, after you take your first bite of these cheesy, beefy taquitos, you’ll see what the hype is all about.

The humble beginnings of the taquito

Taquitos, which means “little tacos” in Spanish, are traditionally Mexican but have become incredibly popular in the U.S. They’re often deep-fried and filled with a mix of meat and cheese, giving them that iconic crispy texture. Originally from the Mexican state of Sinaloa, taquitos (or flautas, as they’re sometimes called) started as a street food. Vendors would wrap small tortillas around flavorful fillings, fry them up, and serve them with a variety of toppings. Our version here is baked, making it a bit lighter and easier for home cooks to whip up.

Key ingredients for the best baked cheesy beef taquitos

To make these taquitos, you’ll need a handful of simple ingredients:

Ground beef: Look for lean ground beef with 90-93% lean content. This gives you just enough fat for flavor without making the filling greasy. If you’re out of ground beef, ground turkey works well too—it’s a bit lighter but still flavorful.
Taco seasoning: This is where the bulk of the flavor comes from. You can use any taco seasoning you like, whether mild or spicy. If you want to cut back on sodium, choose a low-sodium version, or even make your own with chili powder, cumin, and a pinch of paprika.
Cream cheese: Softened cream cheese adds a creamy, tangy richness that binds the filling together. If you’re out, Greek yogurt can be a good substitute for a lighter option.
Sour cream: Sour cream makes the filling even creamier and balances out the spices. Plain Greek yogurt also works well here.
Shredded cheese: Pepper Jack adds a little kick, but a Mexican blend or Monterey Jack are great choices too. This is what gives that melty, cheesy pull we all crave.
Red salsa: Salsa adds moisture and a touch of acidity. You can go mild, medium, or hot depending on your spice preference. Chunky salsa also adds a nice texture.
Flour tortillas: The soft flour tortillas are easy to roll up and bake perfectly crispy. Corn tortillas can be used too, but warm them up first so they don’t crack.

Essential kitchen tools for taquito success

You’ll want a few basic tools on hand for this recipe:

Large skillet: For cooking the beef and mixing in the filling ingredients. Non-stick works well, but any large pan will do.
9×13-inch baking pan: This size fits about 8 taquitos perfectly side by side. If you don’t have this exact size, any oven-safe pan that can hold them in a single layer works.
Tongs or spatula: To help handle the tortillas while assembling and to gently transfer taquitos to the pan without spilling the filling.
Cooking spray: A quick spritz on the baking pan helps prevent sticking and promotes even browning on the taquitos.
Microwave: This is optional but highly recommended if your tortillas are stiff. A quick 10-second zap makes them pliable and easier to roll.

Step-by-step: Making these baked cheesy beef taquitos

Ready to dive in? Follow along with these simple steps, and you’ll have a pan of crispy, cheesy taquitos in no time.

Preheat and prep: Start by preheating your oven to 375°F. Lightly spray your 9×13-inch baking pan with cooking spray. This will keep the taquitos from sticking and help them crisp up nicely.
Brown the beef: In a large skillet, add your ground beef and cook over medium-high heat, breaking it up with a spatula as it browns. This takes about 5-7 minutes. You’ll want the beef to be fully browned with no pink remaining.
Season and combine: Sprinkle the taco seasoning over the browned beef, stirring well to evenly coat. Don’t drain the beef unless there’s excess grease—usually, with lean beef, you won’t have to. Turn off the heat, add your shredded cheese, and stir until the cheese is melted and fully incorporated.
Add creaminess: With the skillet off the heat, add the cream cheese, sour cream, and salsa to the beef mixture. Stir until everything is fully combined and smooth. The mixture should be creamy and spreadable, but not too runny.
Fill and roll: Place about 2-3 tablespoons of the beef mixture along one side of each tortilla in a line. Roll the tortilla up tightly to form a taquito. If you’re working with stiff tortillas, warm them in the microwave for about 10 seconds to make rolling easier. Be careful not to overfill—this can cause them to tear.
Bake until crispy: Arrange the rolled taquitos seam-side down in your prepared baking pan. Bake for about 15 minutes, or until the edges start to turn golden and crisp.
Serve: Remove the taquitos from the oven and let them cool for a minute before serving. They’re best enjoyed fresh, with sides of salsa, guacamole, and maybe a sprinkle of chopped cilantro or a squeeze of lime.

Variations to make these taquitos your own

Make it spicy: Add some chopped jalapeños or a dash of hot sauce to the filling for extra heat. You can also use a spicier salsa or opt for habanero cheese if you’re a true heat-seeker.
Go vegetarian: Substitute the ground beef with black beans, pinto beans, or even a mix of diced mushrooms and bell peppers. Just season them up with the taco seasoning as you would the beef.
Gluten-free option: Swap out the flour tortillas for gluten-free corn tortillas. Be sure to warm them up before rolling to prevent cracking.
Low-carb version: Use low-carb tortillas, or if you’re feeling adventurous, try rolling the filling in softened cabbage leaves for a keto-friendly twist.
Add some veggies: Dice up some bell peppers, onions, or even zucchini and sauté them with the ground beef for a veggie boost.

Serving and presentation tips for the perfect taquito platter

These taquitos are delicious on their own, but why not dress them up? Arrange them on a platter with bowls of salsa, guacamole, and sour cream for dipping. Sprinkle a bit of fresh cilantro over the top, and add a few lime wedges on the side. They also look beautiful when topped with a little drizzle of sour cream or a sprinkle of shredded cheese before baking. For a pop of color, add some chopped tomatoes or diced avocado as a garnish.

Beverage pairings

These cheesy beef taquitos pair beautifully with refreshing beverages. A classic choice would be an ice-cold Mexican-style agua fresca. Try a watermelon or cucumber-lime flavor to cool down the spice in the taquitos. Iced tea with a hint of lemon or a bubbly sparkling water with lime is also a great pairing. If you’re in the mood for something creamy, a horchata (cinnamon rice milk) complements the flavors wonderfully.

Storage and reheating tips

If you have leftovers (though they tend to disappear fast!), store the taquitos in an airtight container in the fridge for up to five days. To reheat, simply pop them in the oven at 350°F for 10-12 minutes until crispy again. You can also freeze them for up to four months—just make sure to wrap them individually in foil before freezing to prevent freezer burn. Reheat from frozen at 375°F for 15-20 minutes, or until heated through.

Scaling the recipe for a crowd

This recipe easily doubles if you’re serving a larger group. Just prepare a second baking pan, and you’re good to go. If you’re scaling down, make sure to keep an eye on the baking time. Smaller batches may cook a little faster, so check around the 10-minute mark.

FAQs

Q: Can I make these taquitos with corn tortillas?
A: Yes, corn tortillas work well, but they’re more prone to cracking. Warm them in the microwave before filling to make them more pliable.

Q: What’s the best cheese for these taquitos?
A: Pepper Jack adds a nice kick, but any melty cheese like Monterey Jack, cheddar, or a Mexican blend works great!

Q: How can I make these spicier?
A: Add some hot sauce, diced jalapeños, or use a spicier taco seasoning. You can also use a hot salsa in the filling.

Q: Can I make these ahead of time?
A: Yes! Assemble the taquitos, cover, and refrigerate them up to a day in advance. Just pop them in the oven when you’re ready to bake.

Q: What’s the best way to reheat them?
A: The oven is best for reheating—it keeps them crispy. Heat at 350°F for about 10-12 minutes, or until warmed through.