If you love the combination of crispy, cheesy, and savory flavors in a handheld treat, these baked cheesy beef taquitos are calling your name! They’re a little crispy, a little gooey, and packed with the warm flavors of spiced ground beef and melted cheese. The best part? They’re baked, not fried, so you get all the crunchy goodness without the extra oil. Whether it’s taco Tuesday, a cozy family movie night, or a casual gathering with friends, these taquitos hit the spot every time.

I first tried making taquitos on a whim one night when I had a random assortment of ingredients in the fridge, including leftover taco seasoning, a half block of cream cheese, and tortillas that were on the verge of going stale. That “throw-together” meal turned out so well that it’s now a regular fixture in my recipe rotation! Over time, I’ve fine-tuned this recipe to bring out all the flavors without any fuss, and it’s become a comfort food that we all crave. Let’s dive in and make these easy, cheesy, beefy taquitos together!

What exactly are taquitos?

Taquitos, which means “little tacos” in Spanish, originated as a Mexican street food and have been popular in Mexican-American cuisine for years. Traditionally, taquitos are small tortillas filled with meat, cheese, or beans, rolled up tightly, and fried until golden and crispy. They’re often served with guacamole, salsa, or sour cream for dipping, making them the ultimate snack food. While the traditional method involves frying, baking taquitos is a lighter, hands-off alternative that still yields a satisfyingly crunchy exterior. And let’s be honest, they’re way easier to clean up, too!

Key ingredients for cheesy perfection

Each ingredient here plays a role in making these taquitos utterly addictive. Here’s a quick rundown of what you’ll need and some ideas for substitutions:

Ground beef: Lean ground beef (90-93%) keeps the filling juicy but not greasy. If you’re out of ground beef or prefer something lighter, ground turkey or chicken works beautifully.
Taco seasoning: This is your flavor bomb! Use a store-bought mix or make your own if you like more control over the spice level. If you’re watching your sodium, opt for a low-sodium version.
Cream cheese: This adds a creamy, tangy layer that blends with the spices and keeps the filling rich. Make sure it’s softened so it mixes well. Greek yogurt can be a good substitute if you want to skip the cream cheese for something a bit lighter.
Sour cream: Adds another layer of tang and creaminess. If you’re looking to cut calories, light sour cream or even plain yogurt will work.
Pepper Jack cheese: This cheese adds a hint of spice that complements the beef perfectly. A Mexican blend or Monterey Jack are great swaps if you prefer something milder.
Red salsa: Salsa keeps the filling moist and adds a slight kick. You can adjust the spice level by choosing mild or hot salsa – it’s totally up to your taste.
Flour tortillas: These hold everything together! Soft flour tortillas roll up easily, but if you only have corn tortillas, microwave them briefly to make them pliable, or use smaller tortillas to keep them from tearing.

Essential tools to make your taquitos shine

You don’t need a ton of fancy gadgets here – just a few basics will do the trick!

Large skillet: To brown your beef and get all the flavors mixed together.
Baking pan (9×13 inches): This is big enough to fit all the taquitos side by side without them overlapping, which ensures even browning.
Cooking spray: This will prevent sticking and help your taquitos get that crispy, golden exterior in the oven.
Microwave (optional): Warming your tortillas in the microwave for a few seconds makes them more flexible and easier to roll.

Now that you’ve got all your ingredients and tools ready, let’s get into the fun part: putting it all together!

Step-by-step: making the perfect baked cheesy beef taquitos

Preheat your oven. Set your oven to 375°F (190°C). Spray a 9×13-inch baking dish or casserole with a light coating of cooking spray to prevent sticking.
Cook the ground beef. In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it up with a spoon or spatula as it cooks. You want small, even crumbles to make rolling the taquitos easier.
Season the beef. Sprinkle your taco seasoning evenly over the beef and give it a good stir to coat. I usually skip draining because there’s hardly any grease with lean beef, but if yours has more fat, feel free to drain it.
Add the cheeses. Turn off the heat and add the shredded Pepper Jack and cream cheese. Stir until the cheese is melted and everything is well-combined. This is when the filling starts to smell irresistible!
Mix in the sour cream and salsa. Add these last, stirring until the filling is creamy, smooth, and well-blended. Taste a little (just a taste!) and adjust the seasoning if needed.
Prepare the tortillas. Lay out your tortillas and warm them in the microwave for about 10 seconds if they feel a bit stiff. This makes them more pliable and easier to roll.
Fill and roll. Spoon 2-3 tablespoons of the beef mixture onto each tortilla, placing it in a vertical strip on one side. Roll up the tortilla tightly to form a taquito. Don’t worry if you have extra filling – just keep making taquitos until it’s all used up!
Bake. Place your taquitos in the prepared baking pan, seam side down. Bake for about 15 minutes, or until they’re golden and crisp. Keep an eye on them, as oven times can vary!

Make it your own: variations to try

Vegetarian option: Substitute the ground beef with a mixture of black beans, corn, and bell peppers. You’ll still get that hearty texture with a plant-based twist!
Spicy upgrade: If you love heat, try adding diced jalapeños to the beef mixture or use a spicier cheese like habanero Jack.
Lower carb: Use low-carb tortillas and swap out the cream cheese for a lighter dairy-free option if you’re watching your carbs.
Seasonal twist: Try adding roasted butternut squash or sweet potatoes in the fall – they pair surprisingly well with the spices!
Fusion flavors: Experiment with different spices or sauces, like sriracha or a touch of curry powder, for a unique twist. I’ve even tried adding a bit of chipotle for smoky depth, and it was incredible!

Serving ideas: dress up your taquitos

For a colorful presentation, plate your taquitos on a large platter and add small bowls of salsa, guacamole, and sour cream around them. Garnish with fresh cilantro leaves, lime wedges, and maybe even a sprinkle of cotija cheese for an extra touch. Serve with a side of Mexican rice or a crisp green salad to balance the flavors.

Drink pairings to complete the meal

If you’re a fan of cocktails, a classic margarita is a natural choice here. The citrusy zing pairs perfectly with the cheesy, spicy taquitos. For beer lovers, a light Mexican lager like Modelo or Corona balances out the richness of the beef and cheese. Non-alcoholic options like limeade or sparkling water with a splash of grapefruit juice are refreshing too!

Storing and reheating tips

These taquitos keep surprisingly well! Store any leftovers in an airtight container in the fridge for up to 5 days. To reheat, pop them in a 350°F oven for about 10 minutes, or until they’re warmed through and crispy again. If you’re in a hurry, the microwave works, but they won’t be as crisp. For freezing, wrap each taquito individually in foil and store in a freezer-safe bag for up to 4 months. Reheat from frozen in a 375°F oven for 20-25 minutes.

Adjusting for different serving sizes

This recipe makes about 8 taquitos, but you can easily scale it up or down. If you’re doubling the recipe, use a larger baking sheet or two pans to avoid crowding. For a smaller batch, simply halve the ingredients, but keep the cooking times the same.

Frequently asked questions

1. Can I make these taquitos ahead of time?
Yes! You can assemble them ahead, cover, and refrigerate for up to a day before baking.

2. Can I use corn tortillas instead?
Absolutely. Corn tortillas will give a different texture and flavor but are just as delicious. Just warm them up first to prevent cracking.

3. What’s the best way to get them crispy without frying?
Baking at a high temperature does the trick, but for extra crispiness, brush the tops with a little oil before baking.

4. Can I use a different type of meat?
Yes, ground turkey or chicken work well here. You could even use shredded rotisserie chicken to save time.

5. How do I make my own taco seasoning?
Mix equal parts chili powder, cumin, paprika, garlic powder, and onion powder. Add salt to taste and a pinch of cayenne if you like extra heat!

Give these baked cheesy beef taquitos a try! They’re simple, satisfying, and endlessly customizable – perfect for when you’re craving a little Tex-Mex magic.