These easy beef taquitos combine ground beef, sour cream, three kinds of cheese, and the perfect seasoning. They are crispy on the outside and full of cheesy beefy goodness on the inside.
You have to try these homemade taquitos. They are so much better than the frozen boxed kind, and can be made with either flour or corn tortillas. Heck, make them both and satisfy everyone’s fickle tastes.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use beef with a bit of fat in it. Fat is what gives the beef flavor.
- Onion: Preferably sweet yellow onion
- Sour cream: Full-fat is best
- Cream cheese: Full-fat is best for melting
- Cheese: Any good melting Mexican-style cheese like pepper jack, cheddar, or queso quesadilla.
- Tortillas: You can use either flour or corn tortillas.
How to Make Beef Taquitos
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Brown the ground beef in a large skillet over medium heat. About halfway through the browning process, add the onion and cook until the onion is soft. Reduce the heat to low and stir in the chili powder, smoked paprika, ground cumin, garlic powder, and dried oregano. Stir in the cream cheese and cook over low heat until melted. Remove from the heat and stir in the sour cream and cheese.
Spoon a few tablespoons of the beef mixture in a line down the middle of a tortilla. Roll the tortilla tightly and secure it with a toothpick. Heat about 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry until golden brown on all sides. Work in batches and remove to a paper towel-lined plate as they are fried. Serve with your choice of toppings like sour cream, salsa, and Pico de Gallo.
Preparation Tips
- Both corn and flour tortillas work great, but the corn tortillas will need to be heated and softened so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or 4 tortillas at a time, covered with damp paper towels in the microwave for 20-30 seconds.
- To spice it up, add a little chopped chipotle peppers in adobo sauce or ground cayenne pepper.
- Choose a heavy skillet or pot. They are easier to fry in because they maintain a constant temperature better.
- These taquitos are best enjoyed promptly after frying.
Frequently Asked Questions
Prep as instructed. Brush the taquitos lightly with vegetable oil or spray them lightly with cooking spray. Preheat the air fryer to 400 degrees F. Place the taquitos in the basket in a single layer with space between them and air fry for 7-10 minutes. This works for fresh or frozen taquitos.
Prep as instructed. Brush or spray the taquitos lightly with vegetable oil. Place on a baking sheet, seam side down. Bake in a 400-degree preheated oven for 15 minutes or until lightly browned. For frozen taquitos, bake covered loosely with aluminum foil for 10 minutes. Then remove the foil and bake for 12-15 minutes or until browned and heated through.
Freeze-prepped uncooked taquitos for up to 2 months in a heavy-duty freezer bag. Fry, bake, or air fry from frozen.
More Mexican Recipes
Beef Taquitos
Ingredients
- 1 lb ground beef
- 1 small yellow onion chopped
- 1½ teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 4 tablespoons cream cheese, softened and cubed
- ¼ cup sour cream
- 1 cup shredded pepper jack cheese
- 1 cup shredded cheddar cheese
- 8 (8 inch) flour or corn tortillas
- vegetable oil for frying
Instructions
- Brown the ground beef in a large skillet over medium heat. About halfway through the browning process, add the onion and cook until the onion is soft.
- Reduce the heat to low and stir in the chili powder, smoked paprika, ground cumin, garlic powder, and dried oregano. Cook for 1 minute while stirring. Stir in the cream cheese and cook over low heat until melted. Remove from the heat and stir in the sour cream and cheese.
- Spoon a few tablespoons of the beef mixture in a line down the middle of a tortilla. Roll the tortilla tightly and secure it with a toothpick.
- Heat about 1-1 1/2 inches of oil in a cast iron skillet or heavy pot like a Dutch oven. Using tongs, carefully add a few taquitos and fry until golden brown on all sides. Work in batches and remove to a paper towel-lined plate or platter as they are fried.
- Serve with your choice of toppings like sour cream, salsa, and Pico de Gallo.
Notes
- Both corn and flour tortillas work great, but the corn tortillas will need to be heated and softened so they are pliable enough to roll. Heat in a nonstick skillet for 15 seconds on each side or 4 tortillas at a time, covered with damp paper towels in the microwave for 20-30 seconds.
- To spice it up, add a little chopped chipotle peppers in adobo sauce or ground cayenne pepper.
- Choose a heavier skillet or pot. They are easier to fry in because they maintain a constant temperature better.
- These taquitos are best enjoyed promptly after frying.
Christiana
These beef taquitos were so darn delicious! I had never made them homemade. They are so much better than the frozen kind from the big warehouse stores.
Beth Pierce
I agree 100%. We love them too!
Kiara
I made these and the mix of spices was spot on, its’s not too heavy, just enough kick. I used leftover roast beef and it worked great. so nice ~~ .
Beth Pierce
Thank you, Kiara!
Amy L
Your beef taquitos recipe is so delicious and easy to make, I love it!
Paula
These taquitos turned out so good! Both of my teens loved them! Next time I’m making a bigger batch!
Beth Pierce
Thank you, Paula! So happy that you liked them!