Ground Beef Taquitos: An Easy & Flavorful Beef Mexican Dish Recipe!

There’s something utterly irresistible about the crispy crunch of a perfectly fried taquito giving way to a savory, spiced ground beef filling. As someone who’s been making Mexican-inspired dishes for my family for over a decade, I can honestly say that these ground beef taquitos have become a staple in our home. They’re the perfect balance of simplicity and flavor—easy enough for a weeknight dinner but impressive enough to serve to guests at your next gathering.

In this article, I’ll walk you through my tried-and-true recipe for ground beef taquitos, share some tips and tricks I’ve learned along the way, and provide variations to suit different dietary needs and preferences. Whether you’re a seasoned cook or just starting out in the kitchen, these taquitos are bound to become a favorite in your recipe collection!

What Are Taquitos?

Before diving into the recipe, let’s get clear on what exactly taquitos are:

Taquitos : Literally meaning “little tacos” in Spanish, taquitos are rolled corn tortillas filled with seasoned meat (typically beef or chicken), cheese, or other fillings, then fried until crispy.

Flautas : Often confused with taquitos, flautas are very similar but typically made with flour tortillas instead of corn tortillas and are usually longer.

Rolled Tacos : Another name for taquitos, especially common in certain regions of the United States and Mexico.

What makes taquitos special is their versatility—they work brilliantly as appetizers, snacks, or main dishes, and they’re perfect for dipping in guacamole, sour cream, or your favorite salsa.

Why This Recipe Works

Having tried countless variations over the years, I’ve refined this recipe to ensure it delivers consistently delicious results:

• The seasoning blend creates an authentic Mexican flavor profile without requiring hard-to-find ingredients
• Pre-cooking the beef mixture allows the flavors to fully develop and removes excess moisture
• Briefly warming the corn tortillas makes them pliable and prevents cracking during rolling
• Using toothpicks to secure the taquitos ensures they stay tightly rolled during frying
• The double-protein approach (beef and cheese) creates a satisfying filling with great texture

Ingredients You’ll Need

For approximately 16-20 taquitos (4-5 servings):

For the Beef Filling:

• 1 pound (450g) lean ground beef (80/20 ratio works best)
• 1 small onion, finely diced (about 1 cup)
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and finely diced (optional for heat)
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ cup beef broth or water

For Assembly:

• 16-20 corn tortillas (6-inch size)
• 2 cups shredded cheese (Mexican blend, Monterey Jack, or cheddar)
• Vegetable oil for frying (about 2 cups)
• Toothpicks for securing

For Serving:

• Guacamole
• Pico de gallo or salsa
• Sour cream
• Chopped fresh cilantro
• Lime wedges
• Shredded lettuce

Equipment Needed

Before starting, make sure you have:

• Large skillet for cooking the beef filling
• Heavy-bottomed pot or deep skillet for frying
• Tongs for handling the hot tortillas and taquitos
• Paper towels for draining
• Cooking thermometer (optional but helpful for monitoring oil temperature)
• Toothpicks
• Serving platter

Step-by-Step Instructions

Preparing the Beef Filling:

1. Cook the aromatics: Heat a large skillet over medium heat. Add a tablespoon of oil, then add the diced onion. Cook for 3-4 minutes until softened and translucent. Add the minced garlic and jalapeño (if using) and cook for another 30 seconds until fragrant.
2. Brown the beef: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until no longer pink, about 5-6 minutes.
3. Add seasonings: Once the beef is browned, add the tomato paste and stir to incorporate. Then add all the spices: chili powder, cumin, oregano, paprika, coriander, salt, and pepper. Stir to coat the meat evenly with the seasonings.
4. Simmer: Pour in the beef broth or water, stir, and reduce heat to low. Simmer for about 5-7 minutes until most of the liquid has evaporated but the mixture is still moist. You don’t want it too wet as this could make the tortillas soggy.
5. Cool slightly: Remove from heat and allow the mixture to cool for about 10 minutes before assembly. This prevents the cheese from melting too quickly during assembly.

Preparing the Tortillas:

1. Warm the tortillas: Corn tortillas need to be warmed to become pliable for rolling. You can do this in one of three ways:
   • Microwave method: Place 5-6 tortillas between damp paper towels and microwave for 30 seconds.
   • Skillet method: Heat each tortilla in a dry skillet for about 10-15 seconds per side.
   • Oven method: Wrap a stack of tortillas in aluminum foil and heat in a 350°F (175°C) oven for 15 minutes.
2. Keep warm: After warming, keep the tortillas covered with a clean kitchen towel to prevent them from drying out while you work.

Assembling the Taquitos:

1. Fill each tortilla: Place about 2 tablespoons of the beef filling in a line across the lower third of each warmed tortilla. Sprinkle about 1-2 tablespoons of shredded cheese on top of the beef.
2. Roll tightly: Starting from the filled end, roll the tortilla tightly around the filling. Secure with a toothpick inserted parallel to the roll to hold it closed during frying.
3. Repeat: Continue filling and rolling all tortillas, keeping the completed ones covered to prevent drying.

Frying the Taquitos:

1. Heat the oil: In a heavy-bottomed pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). If you don’t have a thermometer, you can test by dropping a small piece of tortilla into the oil—it should sizzle immediately and float to the top.
2. Fry in batches: Carefully place 3-4 taquitos seam-side down in the hot oil, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes, turning occasionally with tongs to ensure even cooking.
3. Drain: Remove the fried taquitos and place them on a paper towel-lined plate to drain excess oil. Remove the toothpicks once they’re cool enough to handle.
4. Keep warm: If you’re frying multiple batches, you can keep the finished taquitos warm in a 200°F (95°C) oven until ready to serve.

Baked Taquitos Option

If you prefer a lighter version or want to make a larger batch at once, you can bake your taquitos:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Assemble the taquitos as directed above.
3. Place the rolled taquitos seam-side down on the prepared baking sheet. Brush or spray lightly with oil.
4. Bake for 15-20 minutes until crispy and golden brown, rotating the baking sheet halfway through cooking time.

Air Fryer Method

For those with air fryers, this is my favorite way to make taquitos with less oil:

1. Preheat your air fryer to 400°F (200°C).
2. Lightly brush or spray the rolled taquitos with oil.
3. Place in a single layer in the air fryer basket (you’ll likely need to work in batches).
4. Cook for 6-8 minutes until crispy and golden brown.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (4 taquitos):

Note: Values will vary based on specific ingredients used and cooking methods (fried vs. baked).

Serving Suggestions

These taquitos are delicious on their own, but they really shine when served with complementary sides and dips:

Dipping Sauces:

• Fresh guacamole
• Mexican crema or sour cream
• Salsa verde
• Pico de gallo
• Queso dip

Side Dishes:

• Mexican rice
• Refried or black beans
• Simple green salad with cilantro-lime dressing
• Elote (Mexican street corn)
• Fresh sliced avocado

Beverage Pairings:

• Horchata
• Agua fresca
• Mexican soda
• Lemonade
• Iced tea with lime

Make-Ahead and Storage Tips

One of the things I love about this recipe is how well it works for meal prep:

Make-Ahead Options:

• Prepare filling in advance: The beef filling can be made up to 2 days ahead and stored in the refrigerator.
• Assemble but don’t fry: You can roll the taquitos, secure with toothpicks, and refrigerate for up to 24 hours before cooking.
• Freeze uncooked taquitos: Place assembled taquitos on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Cook directly from frozen, adding a few minutes to the cooking time.

Storing Leftovers:

• Refrigerate: Store cooked taquitos in an airtight container in the refrigerator for up to 3 days.
• Freeze: Cooked taquitos can be frozen for up to 2 months.

Reheating:

• Oven: Reheat at 350°F (175°C) for about 10 minutes until crispy and heated through.
• Air fryer: 3-4 minutes at 350°F (175°C).
• Microwave: While not ideal as they won’t stay crispy, you can microwave for 30-60 seconds if you’re in a hurry.

Customizing Your Taquitos

The beauty of taquitos is their versatility. Here are some delicious variations to try:

Protein Alternatives:

• Shredded chicken (rotisserie chicken works great)
• Ground turkey or chicken
• Shredded beef (use leftover pot roast)
• Bean and cheese (for a vegetarian option)

Flavor Variations:

• Add ½ cup of diced roasted green chiles
• Mix in ¼ cup of chopped olives
• Incorporate 1 teaspoon of chipotle powder for a smoky flavor
• Use pepper jack cheese for extra spice
• Add ¼ cup of corn kernels to the filling

Dietary Accommodations:

• Gluten-free: Ensure you use 100% corn tortillas (some brands mix in wheat)
• Lower carb: Use low-carb tortillas or lettuce wraps
• Dairy-free: Omit cheese or use dairy-free alternatives

Troubleshooting Tips

Even experienced cooks occasionally run into challenges with taquitos. Here are solutions to common issues:

Q&A Section

Q: Can I make these taquitos ahead of time for a party? Absolutely! You have a few options: prepare just the filling in advance, assemble and refrigerate uncooked taquitos (up to 24 hours), or fully cook them ahead and reheat in the oven at 350°F for about 10 minutes before serving.

Q: My corn tortillas keep breaking when I roll them. What am I doing wrong? This is a common issue! Corn tortillas need to be properly warmed to become pliable. Make sure your tortillas are very warm and keep them covered with a damp towel as you work. If they’re still breaking, try dipping them very quickly in warm oil before filling (just a quick dip, not enough to fry them).

Q: How spicy is this recipe? As written, this recipe is mild to medium in spice level. The heat comes primarily from the jalapeño and chili powder. You can easily adjust by omitting the jalapeño for a milder version or adding some cayenne pepper for more heat.

Q: Can I use flour tortillas instead of corn? Yes, although technically they would then be called flautas rather than taquitos. Flour tortillas are naturally more pliable and won’t need as much warming. They’ll give a different flavor and texture but are equally delicious!

Q: What’s the best way to keep taquitos warm for a buffet-style meal? After cooking, place them in a single layer on a baking sheet in a 200°F oven. They’ll stay warm and crispy for up to an hour. For longer events, cook them in batches as needed.

Q: Can I make these in an air fryer? Definitely! Air fryer taquitos are delicious and use much less oil. Cook at 400°F for 6-8 minutes, making sure not to overcrowd the basket.

Q: How do I know when the oil is the right temperature if I don’t have a thermometer? Drop a small piece of tortilla into the oil. It should sizzle immediately and rise to the surface but not burn quickly. If it browns within seconds, your oil is too hot. If it just sits there without much bubbling, the oil isn’t hot enough.

Q: My taquitos are getting soggy when served. How can I prevent this? Make sure to drain them well on paper towels after frying. Also, don’t stack them while hot, as the steam can make them soggy. If serving with sauces, provide them on the side rather than pouring over the taquitos.

Final Tips for Taquito Success

After years of making these delightful rolled tacos, I’ve gathered a few extra tips that can elevate your taquito game:

1. Quality matters: Use freshly ground spices whenever possible for the most vibrant flavor.
2. Don’t overlook the salt: Make sure to taste your filling and adjust seasonings before assembling. The right amount of salt makes all the flavors pop.
3. Oil temperature is key: Too hot, and the outside will burn before the inside warms; too cool, and they’ll absorb excess oil and become greasy.
4. Serve immediately: Taquitos are at their absolute best within minutes of cooking when they’re at their crispiest.
5. Assembly line efficiency: If making a large batch, set up an assembly line with all components ready to go before you start rolling.
6. Double batch: The filling freezes beautifully, so consider making extra to have on hand for quick meals later.

These beef taquitos have brought so much joy to my table over the years, and I hope they’ll do the same for yours. There’s something magical about that combination of crunchy exterior, seasoned meat, and melted cheese that makes them irresistible to everyone from picky kids to discerning adults.

Whether you’re making them for a casual family dinner, game day snacks, or an impressive appetizer spread, these taquitos are sure to become a recipe you return to again and again. Enjoy!