Baked Cheesy Beef Taquitos Recipe

There’s something about the combination of crispy tortillas, savory beef, and melted cheese that makes taquitos irresistible. These baked cheesy beef taquitos take everything you love about this Mexican-inspired snack and make it even easier to enjoy at home. They’re warm, cheesy, and packed with flavor, but since they’re baked instead of fried, you get that satisfying crunch without all the grease. Perfect for a game day snack, a weeknight meal, or whenever you’re craving something fun and tasty. And yes, they’re also kid-friendly — I’ve never met a picky eater who could resist these!

A few months ago, I started making taquitos at home as an experiment with my kids. They were craving something “like Taco Bell,” but I wanted a slightly healthier twist. We tried a few different filling combos, but this cheesy beef version quickly became a favorite. The pepper Jack cheese adds just the right amount of kick, and the mix of sour cream and cream cheese gives the filling an extra creamy, melt-in-your-mouth texture. Now, this is one of our go-to recipes, especially when everyone’s looking for a quick, crowd-pleasing dinner.

Baked Cheesy Beef Taquitos Recipe

A quick history of taquitos

Taquitos are thought to have originated in Mexico, though they’ve become a staple in Mexican-American cuisine as well. Traditionally, they’re small tortillas filled with beef, chicken, or cheese, rolled up and fried until crispy. In Spanish, “taquito” literally means “little taco,” and these bite-sized treats have been around for decades. Fried taquitos are often served as street food, loaded with toppings like guacamole, salsa, and sour cream. While frying is the classic method, baking them in the oven creates a lighter version that’s just as satisfying.

Let’s talk ingredients: cheesy, beefy goodness

  • Ground beef: I like to use lean ground beef (90-93% lean) for this recipe because it has enough fat to keep things juicy without being greasy. If you’re in a pinch, you could also try ground turkey or chicken for a lighter option.
  • Taco seasoning: This is where a lot of your flavor comes from, so feel free to use whatever spice level you prefer. You can even make your own if you’re trying to control the salt or heat.
  • Cream cheese: This is what gives the filling that luscious, creamy texture. Make sure it’s softened to room temp so it blends easily. Greek yogurt can work as a lighter substitute if you’re looking to cut back on calories.
  • Sour cream: Adds a tangy flavor and creaminess. If you don’t have sour cream on hand, plain Greek yogurt is a great swap.
  • Shredded cheese: Pepper Jack brings a little spice, but a Mexican blend or Monterey Jack works well too. Use what you have on hand — you really can’t go wrong with cheese here!
  • Red salsa: Salsa brings a bit of acidity and spice that balances out the richness of the cream cheese and beef. I recommend a chunky red salsa, but feel free to play with different flavors.
  • Flour tortillas: These are easier to roll and hold up better in the oven than corn tortillas. If you prefer corn, just make sure to heat them up first so they don’t crack.
Baked Cheesy Beef Taquitos Recipe

Essential kitchen tools for perfect taquitos

  • Large skillet: For browning the ground beef and mixing the filling. A non-stick or cast-iron skillet works best here.
  • 9×13-inch casserole dish or baking pan: This size pan is perfect for fitting all the taquitos in a single layer so they bake evenly.
  • Cooking spray: Helps the taquitos crisp up without frying. You could also use a silicone brush to lightly coat them with oil.
  • Spatula or wooden spoon: To mix the filling together without making a mess.

Step-by-step: how to make baked cheesy beef taquitos

  1. Prep the oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch casserole dish with cooking spray. This will keep the taquitos from sticking and help them get nice and crispy on the outside.
  2. Cook the ground beef: In a large skillet over medium-high heat, add your ground beef. As it cooks, use a spatula or wooden spoon to break it up into crumbles. This step should take about 5-7 minutes. Once it’s fully browned, sprinkle the taco seasoning over the beef and stir to combine. I skip draining because there’s usually not enough fat to worry about with lean beef.
  3. Add the cheeses: Turn off the heat, and while the beef is still warm, sprinkle in the shredded cheese. Stir until the cheese melts into the beef mixture, creating a gooey texture. Then, add the cream cheese and sour cream, stirring until everything is well blended.
  4. Mix in the salsa: Pour in the salsa and give it all a good stir. This step adds that extra burst of flavor and a little moisture, making the filling even more delicious.
  5. Fill the tortillas: Lay out each tortilla and place 2-3 tablespoons of filling in a line down one side. (Quick tip: If your tortillas feel stiff, microwave them for 10 seconds to soften.) Be careful not to overfill, as it makes them harder to roll and they could burst open while baking.
  6. Roll and bake: Roll each tortilla up tightly into a taquito shape and place them seam-side down in your prepared baking dish. If you have extra filling, make a few more taquitos — no one ever complains about extras! Spray the tops lightly with cooking spray, then pop them in the oven. Bake for 15-20 minutes, or until they’re golden brown and crispy.
  7. Serve and enjoy: These are best served fresh out of the oven, with a little extra salsa, guacamole, fresh cilantro, and maybe a wedge of lime on the side. Enjoy!
Baked Cheesy Beef Taquitos Recipe

Variations and adaptations: make it your own

  1. Spicy Chicken Taquitos: Swap out the ground beef for shredded rotisserie chicken, and add a bit of hot sauce to the filling if you like it spicy. The chicken version turns out just as deliciously cheesy and has a slightly lighter texture.
  2. Vegetarian Taquitos: Use black beans, corn, and diced bell peppers instead of ground beef. Season the mixture with taco seasoning and follow the same steps for a filling that’s loaded with flavor and texture.
  3. Low-Carb Option: Use low-carb tortillas and consider swapping out the sour cream for plain Greek yogurt to reduce the carbs a bit.
  4. Breakfast Taquitos: For a fun twist, use scrambled eggs, breakfast sausage, and shredded cheese as the filling. Serve with salsa for dipping, and you’ve got a new favorite breakfast option.
  5. Regional Flavor Twists: Try adding green chilies, a bit of chipotle powder, or some smoked paprika for different flavor profiles. This can make your taquitos taste like they’re straight from a taqueria in the heart of Mexico!

How to serve and garnish

Serve these taquitos with a side of fresh guacamole, extra salsa, or sour cream for dipping. A sprinkle of chopped cilantro on top gives them a fresh, vibrant touch, and lime wedges add a pop of acidity that balances the richness of the filling. If you’re hosting, consider plating them on a large serving dish with little bowls of toppings around the edges so everyone can customize their taquitos.

Drink pairings to elevate your meal

If you’re looking for a drink to pair with your taquitos, a light beer (like a Mexican lager) works perfectly and won’t overpower the flavors. If you’re in the mood for a cocktail, a classic margarita or even a Paloma would add a fun, citrusy contrast to the richness of the taquitos. For a non-alcoholic option, try a sparkling water with lime or a glass of chilled horchata.

Storage and reheating tips

If you have leftovers (rare, but it happens!), store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a zip-top bag once frozen. To reheat, bake at 375°F for about 10 minutes until crispy. Avoid the microwave for reheating as it tends to make the tortillas soggy.

Scaling the recipe

This recipe makes about 8 taquitos, but you can easily double it if you’re feeding a crowd. Just make sure your baking dish is big enough, or use two. If you’re scaling down, any extra filling can be saved and repurposed as a topping for nachos, a filling for quesadillas, or even spooned over rice.

Troubleshooting tips

  • Filling spills out: You might have overfilled your taquitos. Try adding just a couple of tablespoons per tortilla next time.
  • Tortillas crack when rolling: They’re likely too dry or cold. Microwave them for 10 seconds before filling.
  • Not crispy enough: Make sure to spray the tops lightly with cooking spray and bake until golden brown.

Give these baked cheesy beef taquitos a try!

These taquitos are easy to make, packed with flavor, and adaptable enough to suit any palate. Whether you’re serving them as a quick dinner, a fun snack, or a crowd-pleasing appetizer, they’re guaranteed to be a hit. So gather your ingredients, crank up the oven, and get ready to fall in love with this crispy, cheesy delight. Enjoy every bite!

Baked Cheesy Beef Taquitos Recipe

Frequently Asked Questions

1. Can I use corn tortillas instead of flour?
Yes! Just make sure to heat them first to prevent cracking, as corn tortillas are more delicate than flour.

2. How can I make these dairy-free?
Use a dairy-free cream cheese substitute, and skip the shredded cheese or use a dairy-free alternative. The texture will be slightly different, but still tasty.

3. Can I air fry these taquitos instead of baking them?
Absolutely! Set your air fryer to 375°F and cook for about 8-10 minutes, or until crispy.

4. What’s the best way to prevent soggy taquitos?
Avoid overcrowding in the pan and don’t overfill the taquitos. Spray them lightly with cooking spray, which helps them crisp up.

5. Can I freeze the taquitos before baking?
Yes! Freeze them on a baking sheet, then transfer to a bag. Bake from frozen, adding a few extra minutes to the cook time.

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Baked Cheesy Beef Taquitos Recipe

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Crispy, cheesy, and full of flavor, these baked cheesy beef taquitos are the perfect snack or quick dinner. Ready in just 30 minutes!

  • Total Time: 30 minutes
  • Yield: 8 1x

Ingredients

Scale
  • 1 pound lean ground beefabout 90 to 93% lean
  • one 1-ounce package taco seasoningany spice or sodium level
  • 4 ounces brick-style cream cheesesoftened to room temp
  • ½ cup sour cream
  • 1 cup shredded pepper Jack cheeseor a shredded Mexican cheese blend, Monterrey Jack, etc.
  • ½ cup red salsa
  • 8 flour tortillasor as needed

Instructions

  • Prep the oven: Preheat your oven to 375°F (190°C) and spray a 9×13-inch casserole dish with cooking spray. This will keep the taquitos from sticking and help them get nice and crispy on the outside.
  • Cook the ground beef: In a large skillet over medium-high heat, add your ground beef. As it cooks, use a spatula or wooden spoon to break it up into crumbles. This step should take about 5-7 minutes. Once it’s fully browned, sprinkle the taco seasoning over the beef and stir to combine. I skip draining because there’s usually not enough fat to worry about with lean beef.
  • Add the cheeses: Turn off the heat, and while the beef is still warm, sprinkle in the shredded cheese. Stir until the cheese melts into the beef mixture, creating a gooey texture. Then, add the cream cheese and sour cream, stirring until everything is well blended.
  • Mix in the salsa: Pour in the salsa and give it all a good stir. This step adds that extra burst of flavor and a little moisture, making the filling even more delicious.
  • Fill the tortillas: Lay out each tortilla and place 2-3 tablespoons of filling in a line down one side. (Quick tip: If your tortillas feel stiff, microwave them for 10 seconds to soften.) Be careful not to overfill, as it makes them harder to roll and they could burst open while baking.
  • Roll and bake: Roll each tortilla up tightly into a taquito shape and place them seam-side down in your prepared baking dish. If you have extra filling, make a few more taquitos — no one ever complains about extras! Spray the tops lightly with cooking spray, then pop them in the oven. Bake for 15-20 minutes, or until they’re golden brown and crispy.
  • Serve and enjoy: These are best served fresh out of the oven, with a little extra salsa, guacamole, fresh cilantro, and maybe a wedge of lime on the side. Enjoy!

Notes

How to serve and garnish

Serve these taquitos with a side of fresh guacamole, extra salsa, or sour cream for dipping. A sprinkle of chopped cilantro on top gives them a fresh, vibrant touch, and lime wedges add a pop of acidity that balances the richness of the filling. If you’re hosting, consider plating them on a large serving dish with little bowls of toppings around the edges so everyone can customize their taquitos.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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