Ingredients
Method
Preparation
- 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.
Cooking
- 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.
Serving
- Serve hot with sour cream and salsa.
Nutrition
Notes
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.