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.
Stephanie
Another great recipe from this site! The taquitos turned out great using my air fryer – and perfectly seasoned. Wouldn’t change a thing.
Beth Pierce
So glad that you liked them, Stephanie!
Maria
These are better than anything I have ever gotten out of the frozen section at the store. I love it!
Melanie E
These beef taquitos are just the sort of food my daughters would really love. They have both been very much into trying Mexican foods recently.
Beth Pierce
They are delicious! Enjoy!
Lisa
Ooooooo, these were so delicious! The grandkids and I worked on them together and I fried them. We served them with salsa and sour cream and we loved them Thanks for the recipe.
Beth Pierce
My pleasure, Lisa!
Molly
Wow, this is great party food! These are so much better than the boxed frozen kind. I cannot get enough of the taquitos!
Henri
These look delicious with a glass of red wine! Love that we can freeze the uncooked taquitos for up to 2 months, as I’d like to make a huge batch and have some on hand for no-cook days.
Maureen
I need to make these asap! In our neck of the woods, taquitos reign king. Not only is it a great meal for an easy lunch or dinner but it is simply delicious. You just can’t go wrong!
Michelle
These were super yummy! My family and I loved every bite. Thank you!
Beth Pierce
My pleasure, Michelle!
Emily
I’ve never made taquitos before, but this recipe looks quite easy to do, even for a weekday dinner! I’m going to give this a whirl, using the plant-based beef I picked up last week!
Beth Pierce
Thanks, Emily! Enjoy!
Benson
Nice! I love taquitos, and I’m tired of buying those frozen things at the store. I can’t wait to make these. They look awesome.
Beth Pierce
Thanks, Benson! Enjoy!