These Homemade Taquitos are baked until golden‐crisp, rolled with savory beef and gooey cheese, and perfect as a quick Mexican appetizer that everyone will devour. You’ll love how simple, delicious, and finger-food friendly they are!
Why You’ll Love This Recipe
- Ready in under 35 minutes—perfect for busy weeknights or last-minute get-togethers.
- Baked, not fried—enjoy that satisfying crunch with less oil and fuss.
- Customizable filling (beef, chicken, even vegetarian beans) to suit every craving.
- Cheese-filled goodness meets spicy taco seasoning for a flavor punch.
- Kid-approved finger food that doubles as party snack or casual dinner.
- Uses simple pantry staples—no specialty ingredients required.
- Make-ahead friendly: prep now, bake later, serve hot whenever you’re ready.
- Great for dipping—salsa, guacamole, queso, you name it!
Ingredients
• 12 corn tortillas (6‐inch; I love Old El Paso or Mi Rancho)
• 1 lb lean ground beef (85/15) or 1 lb cooked shredded chicken (sub: rotisserie chicken)
• 1 tbsp olive oil (or avocado oil)
• ½ cup finely chopped onion (white or yellow)
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika (optional for extra smokiness)
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 cup shredded cheddar cheese (sharp or mild)
• 1 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro (plus extra for garnish)
• Cooking spray (avocado oil or nonstick)
Directions
- Preheat and prep. Set your oven to 425°F (220°C). Line a baking sheet with parchment or foil, then spray lightly with cooking spray so your taquitos release easily.
- Sauté the base. In a large skillet over medium heat, warm the olive oil until shimmering. Add onion and garlic; cook 2–3 minutes until translucent and fragrant.
- Brown the protein. Toss in the ground beef (or shredded chicken), breaking it up with a spoon. Sprinkle in chili powder, cumin, smoked paprika, salt, and pepper. Stir until meat is cooked through—about 5 minutes.
- Cheese it up. Remove the pan from heat. Stir in both shredded cheeses and chopped cilantro so everything melds into a gooey, flavorful mix. Taste and adjust seasoning if needed.
- Warm the tortillas. Quickly heat each corn tortilla in the microwave (15 seconds under a damp paper towel) or on a hot skillet for 10 seconds per side. This prevents cracks when rolling.
- Roll ’em tight. Spoon about 2 tbsp of filling onto one end of each tortilla. Roll the tortilla tightly around the filling, seam side down, and place it on the prepared baking sheet. (Tip: older tortillas often crack—warming really helps.)
- Spray and bake. Lightly mist the top of each taquito with cooking spray; this gives that crunchy, golden finish. Bake at 425°F for 12–15 minutes, flipping halfway through, until edges are crisp and cheese just peeks out.
- Garnish and serve. Slide them onto a platter, sprinkle with extra cilantro, and serve with your favorite dips—salsa verde, guacamole, or a zesty queso. Enjoy right away for peak crunch!
Servings & Timing
Yield: Makes 18–20 taquitos
Prep Time: 15 minutes (chopping, mixing, warming tortillas)
Bake Time: 12–15 minutes (flip at 7 minutes)
Total Time: About 35 minutes
Variations
• Spicy Beef & Jalapeño: Stir in diced jalapeños or a dash of cayenne for extra heat.
• Creamy Chicken Taquitos: Mix shredded chicken with cream cheese and chopped green chilies.
• Black Bean & Corn: Mash black beans with corn kernels and queso fresco for a vegetarian spin.
• BBQ Pulled Pork: Swap beef for pulled pork, toss with BBQ sauce, and top with cheddar.
• Breakfast Taquitos: Fill with scrambled eggs, sausage crumbles, and cheddar for brunch.
Storage & Reheating
Refrigerate: Store cooled taquitos in an airtight container for up to 3 days.
Freeze: Arrange in a single layer on a sheet pan, freeze 1 hour, then transfer to a freezer bag for up to 2 months.
Reheat: From fridge—bake at 375°F for 8–10 minutes. From freezer—thaw 15 minutes, then bake 10–12 minutes, or air-fry at 360°F for 5–7 minutes.
FAQs
Q: Can I use flour tortillas instead of corn?
A: Yes! Flour tortillas roll more easily and stay soft, though they won’t be quite as authentic or crisp.
Q: Why did my tortillas crack?
A: Cold, stiff corn tortillas snap when rolled—warm them first under a damp towel or on a skillet to make them pliable.
Q: How do I prevent soggy bottoms?
A: Don’t crowd the pan—give each taquito breathing room and flip halfway for even crisping.
Q: Can I prep ahead?
A: Absolutely—assemble rolls, cover, refrigerate for up to 8 hours, then bake when guests arrive.
Q: What’s a good dipping sauce?
A: Salsa roja, guacamole, chipotle crema, or your favorite queso—they all work beautifully.
Q: Are these spicy?
A: They have a mild kick from chili powder—add more cayenne or jalapeño for serious heat.
Q: How many calories per taquito?
A: Around 120–150 calories each, depending on your meat choice and cheese amount.
Q: Can kids help make these?
A: Definitely—kids love rolling their own taquitos (just watch out for hot ovens and pans).
Conclusion
These Homemade Taquitos are the ultimate easy recipe for a crowd–pleasing, crunchy Mexican appetizer or finger food. Whether you stick with classic beef and cheese or experiment with chicken, beans, or pulled pork, you’ll have a quick, delicious snack that’s baked—not fried—and impossible to resist. Give this recipe a whirl, leave a comment on how you customized yours, and don’t forget to explore my guacamole and salsa recipes next! Enjoy, friends.
