Beef Taquitos

These easy beef taquitos are made with ground beef, sour cream, the perfect seasoning blend, and three kinds of cheese for that extra cheesy beefy goodness.

Course main meal chicken

Cuisine Mexican

Keyword beef taquitos recipe, how to make beef taquitos, how to make taquitos beef, taquitos beef

Prep Time 15

Cook Time 6

Servings servings

Calories 699kcal

Author Beth Pierce

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.

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