Cheesy Beef Baked Taquitos

I made Cheesy Beef Baked Taquitos, featuring seasoned ground beef blended with creamy cheeses and salsa, wrapped in tortillas and baked until golden and crispy. They’re easy to assemble, flavorful, and perfect for parties or weeknight dinners.A

Why I’ll Love This Recipe

I love that these taquitos deliver satisfying crunch and cheesy comfort without frying. The beef filling is rich and creamy thanks to cream cheese, sour cream, and shredded pepper jack cheese, and the salsa adds just the right kick. Rolling and baking them keeps cleanup simple—yet the taste always feels indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lean ground beef

• Taco seasoning packet

• Cream cheese

• Sour cream

• Salsa

• Shredded pepper jack cheese (or Mexican blend)

• Flour or corn tortillas

directions

1. I cook lean ground beef over medium heat until browned, then stir in taco seasoning.

2. I remove the skillet from heat and stir in softened cream cheese, sour cream, and salsa until melted and creamy. I then fold in shredded cheese until well combined.

3. If tortillas feel stiff, I warm them briefly in the microwave to make them pliable for rolling.

4. I spoon about two heaping tablespoons of filling onto one side of each tortilla, roll them snugly, and place seam-side down on a baking sheet.

5. I bake the taquitos at 375 °F for about 15 minutes or until golden and crispy. For extra crunch, I brush or spray them with a bit of oil before baking.

Servings and timing

This recipe makes approximately 8 taquitos, serving 4 people. My total time from prep through baking is roughly 30 minutes — 15 minutes prep, about 15 minutes baking

Variations

• I sometimes use corn tortillas instead of flour for a crispier, gluten‑free option.

• I occasionally swap pepper jack for a mild Mexican blend or add jalapeños for more heat.

• I’ve included chopped onions or canned beans in the filling when I want to stretch it further.

• I air fry taquitos instead—about 3–4 minutes at 375 °F yields crisp results without the oven.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To re‑crisp, I reheat them in an air fryer or oven at 375 °F until heated through. I freeze cooled taquitos (up to 4 months) and bake from frozen, adding a few extra minutes.

FAQs

How much filling should I use per taquito?

I use about 2 heaping tablespoons of the beef-cheese mixture per tortilla to get a hearty roll without overfilling.

Do tortillas need to be warmed before rolling?

Yes—I warm them briefly in the microwave while covered with a damp cloth. It makes them pliable and prevents tearing.

Can I use corn tortillas?

Absolutely—I use corn tortillas when needed. They create a lovely crisp, though they can be slightly more fragile, so warming helps.

What dipping sauces pair well?

I enjoy them with salsa, guacamole, sour cream, pico de gallo, or cilantro‑lime sauce—the toppings really elevate each bite.

Can I assemble taquitos ahead of time?

Yes—I assemble and refrigerate them (unbaked) up to 2 days in advance. Then I bake or air fry when I’m ready.

Conclusion

I truly enjoy making Cheesy Beef Baked Taquitos—they’re quick, cheesy, and super satisfying with minimal cleanup. The creamy, flavorful beef filling and crisp tortillas make them a crowd-pleaser every time. Let me know if you’d like tips on veggie-packed versions, keto-friendly wraps, or air-fryer modifications!

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