Beef Taquitos Recipe

Ingredients

• 454 glean minced beef
• 2 tbsp (about 28 g, or 1 packet/28 g)taco seasoning
• 1chipotle chilli in adobo sauce, finely chopped, plus 1–2 tsp adobo sauce (optional)
• 113 gcream cheese
• 120 mlmild or medium salsa
• 120 mlsoured cream
• about 100 ggrated cheese, such as Monterey Jack, Cheddar or a mixture
• 8corn tortillas
• about 30 ml, or as neededcooking oil or oil spray
• to tasteguacamole, chopped tomatoes, salsa, pico de gallo, soured cream, shredded lettuce, crumbled Cotija cheese and chopped coriander

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C and grease a 23 × 33 cm baking dish with cooking spray. Alternatively, line a baking tray with baking parchment and grease it. For the air fryer, preheat to 200°C.

2. 2

   Brown the beef

   Cook the beef in a large frying pan over medium-high heat, breaking it up with a wooden spoon until it is cooked through and no longer pink. Drain excess fat if you prefer, then stir in the taco seasoning, chopped chipotle and optional adobo sauce.

3. 3

   Make the filling

   Reduce the heat to medium-low and stir in the cream cheese until melted. Mix in the salsa and soured cream, then stir through the grated cheese and take the pan off the heat.

4. 4

   Soften tortillas

   Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.

5. 5

   Prepare a tortilla

   Place one tortilla on a clean work surface.

6. 6

   Roll the taquitos

   Spoon some cheesy beef filling onto one side of a tortilla, spreading it to the edges. Roll it up tightly and place it seam-side down on the prepared baking dish or tray. Repeat with the remaining tortillas and filling.

7. 7

   Bake until crisp

   Brush the tortillas lightly with cooking oil or mist them with oil spray. Bake for about 15 minutes, or until crisp.

8. 8

   Air-fry taquitos

   Arrange the taquitos seam-side down in a single layer in the air-fryer basket, leaving space between them, and mist with oil. Cook for about 4–5 minutes until golden brown. Turn them over, mist with avocado oil and air-fry for another 2–4 minutes, until crisp.

9. 9

   Secure for frying

   If pan-frying or deep-frying, roll the taquitos and secure each one with a toothpick so it does not open during cooking.

10. 10

    Pan-fry in batches

    Pour oil to a depth of about 1.3 cm in a frying pan and heat over medium-high. Fry 3–4 taquitos at a time for about 2 minutes per side, until crisp and golden brown. Transfer to a paper-towel-lined plate to drain; remove the toothpicks after a few minutes.

11. 11

    Heat deep-frying oil

    For deep-frying, pour a mild oil such as vegetable or grapeseed oil into a deep pan or pot. Heat over medium-high until it reaches 175°C. The supplied method ends after instructing you to cook 3–4 taquitos per batch, so it does not give a complete deep-frying time or finishing instruction.

What are beef taquitos?

Taquitos are rolled tortillas with a savoury filling, cooked until crisp. They are associated with Mexican cooking, where rolled and filled tortillas are enjoyed in many forms.

This version pairs taco-seasoned beef with cream cheese, salsa, soured cream and grated cheese. The creamy filling balances the crisp corn tortillas, and you can choose the cooking method that suits your kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 284 calories, 17g protein, 15g carbs, 17g fat.

The tortillas and salsa provide most of the carbohydrates, while the beef and cheeses contribute protein. The beef, cream cheese, grated cheese, soured cream and cooking oil supply much of the fat; serve with lettuce, tomatoes or a simple salad to add vegetables to the plate.

The beef and seasoning

Beef: Break up the mince as it cooks so it mixes evenly with the seasonings and is easy to portion into the tortillas. Drain excess fat if there is a lot in the pan.

Chipotle: The chilli and its adobo sauce bring a smoky, savoury heat. The extra sauce is optional, so leave it out or use less for a milder filling.

Make a cohesive filling

Cream cheese: Lower the heat before adding it and stir until it melts into the beef. This helps create a smooth, rich filling.

Salsa and soured cream: Stir them in before adding the grated cheese. Take the pan off the heat after the cheese is mixed through.

Keep the tortillas pliable

Warm tortillas: A brief spell in the microwave, wrapped in a damp paper towel, makes corn tortillas less likely to crack as you roll them. Keep them covered while assembling if they begin to cool.

Roll tightly: Spread the filling towards the edges, roll each tortilla snugly and set it seam-side down. For pan- or deep-frying, secure the rolls with toothpicks as directed.

Choose a cooking method

Oven: Bake at 190°C for about 15 minutes, until crisp. Brush or spray the tortillas with oil first.

Air fryer: At 200°C, cook the taquitos in a single uncrowded layer, turning them partway through. The recipe gives 4–5 minutes on the first side and another 2–4 minutes after turning.

Pan-frying: Cook in batches in about 1.3 cm of oil, around 2 minutes per side. The supplied deep-frying instructions stop partway through, so use the oven, air fryer or pan-frying directions for a complete method.

Check for crispness

Look for tortillas that are golden and crisp rather than relying on colour alone. In the oven, the stated guide is about 15 minutes; in the air fryer, check after the given cooking intervals.

Give the taquitos room in the air fryer and avoid overcrowding the pan when frying. Work in batches where needed so the tortillas can cook evenly.

Serve with toppings

Set out guacamole, chopped tomatoes, salsa, pico de gallo, soured cream, shredded lettuce, Cotija and coriander so everyone can choose their own combination.

A fresh salad or extra vegetables alongside the taquitos can make the meal feel more balanced. Serve the taquitos soon after cooking for the best crisp texture.

Recipe notes & tips

• Drain excess fat from the browned beef if the filling looks oily.
• Warm the tortillas just before rolling so they stay flexible.
• Place each rolled taquito seam-side down before cooking.
• Leave space between taquitos in the air fryer basket.
• Serve with toppings at the table so each person can choose what to add.

Variations

• Adjust the heat: Leave out the optional adobo sauce for a milder filling.
• Change the cheese: Use Monterey Jack, Cheddar or a mixture, as suggested in the recipe.
• Add fresh toppings: Finish with chopped tomatoes, coriander or shredded lettuce.
• Make it tangier: Serve with extra salsa or pico de gallo.
• Choose your cooking method: Bake, air-fry or pan-fry the assembled taquitos.

Common mistakes to avoid

• Cold, brittle tortillas: Warm them in a damp paper towel in the microwave for 30 seconds before rolling.
• Loose rolls: Roll each tortilla tightly and place it seam-side down; secure it with a toothpick for frying.
• Overcrowding the air fryer: Arrange taquitos in a single layer with space between them and cook in batches.
• Skipping the turn: Turn the taquitos in the air fryer and mist them again with oil so they crisp on both sides.
• Burning the filling: Lower the heat before adding the cream cheese, then stir until it melts.

How to store

Refrigerate leftover taquitos in a covered container and use within 3 days. Reheat in an oven or air fryer until hot and crisp; a microwave will warm them but is less likely to keep the tortillas crisp.

Frequently asked questions