Crispy Cheesy Beef Taquitos
I grew up sneaking extra taquitos from the pan while my mom made dinner, and these Crispy Cheesy Beef Taquitos are that same guilty-pleasure nostalgia—crispy shells, seasoned beef, and molten cheese in every bite. They’re quick to pull together, kid-approved, and easy to scale up for a crowd. If you love easy, cheesy handhelds, this recipe sits alongside classics like cheesy taco pasta as a weeknight favorite.
Why you’ll love this dish
This recipe hits all the practical notes: it’s fast, budget-friendly, and forgiving. Ground beef cooks quickly and stretches with cheese and tortillas, making it perfect for busy weeknights or casual parties. Bake them if you want a lighter version; fry them for extra crunch and that golden color everyone loves. They’re also easy to customize for picky eaters or to use up fridge odds-and-ends.
"Perfect for after-school snacks or a simple family dinner—crispy outside, cheesy inside."
You’ll also like that this is a no-fuss way to serve handhelds when you don’t feel like rolling tortillas with delicate fillings—tight rolling and a toothpick is all you need. For another speedy beef weeknight option, try quick stir-fries like beef and broccoli when you want something saucy instead of hand-held.
Step-by-step overview
- Brown seasoned ground beef and drain fat.
- Spoon beef and cheese onto tortillas and roll tightly.
- Choose baking (lighter, easier cleanup) or frying (extra-crispy).
- Cook until golden and serve immediately with dips.
This short plan helps you see the flow before you dive into ingredients and full directions.
What you’ll need
- 2 cups ground beef (about 1 lb). Use 80/20 for flavor; leaner if you prefer less fat.
- 1 cup shredded cheese — cheddar or a Mexican blend works great. Pepper jack adds heat.
- 1 teaspoon taco seasoning (store-bought or homemade).
- 10 small flour or corn tortillas. Flour stays pliable; corn gives a more authentic texture. Warm tortillas briefly to prevent cracking.
- Oil for frying (vegetable or canola) or cooking spray for baking.
- Sour cream for serving.
- Salsa for serving.
If you have leftover seasoned beef, you can repurpose it just like in my cheesy hamburger rice casserole. For a vegetarian swap, replace beef with cooked black beans or crumbled firm tofu and increase the seasoning.
Step-by-step instructions
- Preheat your oven to 400°F if you plan to bake. If frying, heat 1–2 inches of oil in a deep skillet over medium heat until shimmering.
- Place the ground beef in a cold skillet, then turn the heat to medium. Cook, breaking it up with a spatula, until no pink remains and it’s nicely browned, about 6–8 minutes. Drain excess fat into a heatproof container.
- Return beef to the pan, sprinkle in the taco seasoning, and stir until all the meat is evenly coated. Remove from heat.
- Lay a tortilla flat. Spoon about 2–3 tablespoons of the beef mixture down the center. Sprinkle a little shredded cheese over the beef. Tightly roll the tortilla around the filling and secure with a toothpick if needed. Repeat with remaining tortillas.
- To bake: place taquitos seam-side down on a baking sheet. Lightly spray with cooking spray so they crisp evenly. Bake 15–20 minutes until golden and crisp, turning once if needed. To fry: carefully add rolled taquitos to hot oil seam-side down, frying in batches until golden brown on all sides, about 2–3 minutes per side. Drain on paper towels.
- Serve hot with sour cream and salsa.
Best ways to enjoy it
Serve these taquitos hot and crispy with bright, cooling sides. Try:
- A dollop of sour cream and a spoonful of chunky salsa or pico de gallo.
- Fresh lime wedges to squeeze over the top.
- A simple slaw or salad to cut the richness. For a vegetable-forward side, roasted vegetables like this roasted vegetable medley pair beautifully and add color to your plate.
- For a party, set a dipping station with guacamole, queso, salsa verde, and pickled jalapeños.
Storage and reheating tips
- Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3–4 days.
- To reheat and keep crisp: place on a baking sheet and bake at 375°F for 8–10 minutes, flipping once, until heated through and crisp.
- To freeze: arrange cooked, cooled taquitos on a tray and flash-freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375°F oven for 15–20 minutes.
- Food safety note: reheat to an internal temperature of 165°F for safety.
Helpful cooking tips
- Warm the tortillas briefly (10–15 seconds in the microwave or a few seconds in a hot skillet) to make rolling easier and to prevent cracking.
- Don’t overfill the tortillas; that makes them tough to roll and more likely to burst while cooking.
- If frying, keep the oil at a steady medium heat—too hot and the outside burns before the inside warms, too cool and they absorb oil.
- For extra flavor, add a tablespoon of finely chopped onion to the beef while cooking. For a shortcut, assemble a big batch and freeze before cooking—then bake straight from frozen for an easy snack. For more make-ahead ground-beef inspiration, check tips in this cheesy ground beef potato casserole guide.
Creative twists
- Breakfast taquitos: scramble eggs into the beef mixture, swap in pepper jack, and serve with salsa.
- BBQ beef taquitos: stir 2 tablespoons of BBQ sauce into the cooked beef and top with shredded cheddar.
- Tex-Mex vegetarian: use spiced lentils or black beans with corn, cheese, and cilantro.
- Low-carb option: use large lettuce leaves or low-carb tortillas and pan-sear briefly to crisp.
Common questions
Q: Can I use corn tortillas instead of flour?
A: Yes. Corn tortillas give a firmer, slightly drier crunch and are more traditional. Warm them to soften before rolling to avoid cracking.
Q: Should I bake or fry taquitos?
A: Baking is cleaner and slightly healthier; frying yields the crispiest exterior. Both work—choose based on time, equipment, and texture preference.
Q: How long do these keep in the freezer?
A: Cooked taquitos last about 2 months in the freezer if stored in an airtight bag. For best texture, reheat in the oven rather than the microwave.
Q: Can I make the filling ahead?
A: Absolutely. Cook and season the beef up to 2 days ahead, refrigerate, then assemble and cook when ready.
Q: What if my taquitos fall apart while frying?
A: Ensure they’re rolled tightly and seam-side down in the oil first; that seals them. A toothpick can help while they firm up in the pan.
For another cheesy make-ahead comfort option using ground beef, try this cheesy taco pasta or explore more casseroles like cheesy hamburger rice casserole for family-style dinners.
Crispy Cheesy Beef Taquitos
Ingredients
Method
- Preheat your oven to 400°F if you plan to bake. If frying, heat 1–2 inches of oil in a deep skillet over medium heat until shimmering.
- Place the ground beef in a cold skillet, then turn the heat to medium. Cook, breaking it up with a spatula, until no pink remains and it’s nicely browned, about 6–8 minutes. Drain excess fat into a heatproof container.
- Return beef to the pan, sprinkle in the taco seasoning, and stir until all the meat is evenly coated. Remove from heat.
- Lay a tortilla flat. Spoon about 2–3 tablespoons of the beef mixture down the center. Sprinkle a little shredded cheese over the beef. Tightly roll the tortilla around the filling and secure with a toothpick if needed. Repeat with remaining tortillas.
- To bake: place taquitos seam-side down on a baking sheet. Lightly spray with cooking spray so they crisp evenly. Bake 15–20 minutes until golden and crisp, turning once if needed.
- To fry: carefully add rolled taquitos to hot oil seam-side down, frying in batches until golden brown on all sides, about 2–3 minutes per side. Drain on paper towels.
- Serve hot with sour cream and salsa.
