Total Time
Prep 10 mins
Cook 20 mins

Like tacos, only neater to eat. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Serve with salsa and sour cream.

Ingredients Nutrition


  1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa.
Most Helpful

My husband loved this dish. We often buy the frozen taquitos so when I saw I could make them myself I wanted to give it a try. These far surpassed the frozen variety. I used more than 1/2 cup cheese, sprinkling about 2 tbsp on each taquito. They browned up nicely. Mine did stick to the foil lined pan so next time I will be sure to spray it first.

MelanieG June 25, 2007

I've made these a few times and they are amazing! Great taste, much better than store bought taquitos! I used 1lb of ground beef, so had to adjust the salsa and spices a bit. I've also tried these with corn and flour tortillas. The corn have a good taste, but completely fell apart when baked. I prefer the flour personally. Thanks for a great recipe!

Travis H. October 08, 2011

I made many changes to this recipe and it came out wonderful! I use bison instead of beef. I also added cream cheese to the hot mixture and let it melt in, giving it a chimichanga taste. I put the filling in the fridge for 2 hours, which made it easier to roll up in the tortillas. I also broiled them for the last few minutes to get them crispy the whole length (with plenty of olive oil). We dipped them in sour cream and salsa with a side of guacamole. Excellent! I will be making more and freezing them!

brittany m. July 29, 2015