Crispy Beef Taquitos with Melted Cheese
Okay, let’s be honest—there’s nothing quite like biting into a crispy, cheesy taquito that’s packed with savory beef goodness. I’m buzzing just thinking about the golden, crackly exterior giving way to that rich, melty cheese and seasoned beef inside. These taquitos have been my go-to quick fix for dinner parties, weeknight cravings, and even those “what’s in the fridge?” moments. Plus, they’re incredibly fun to make! Trust me, once you master rolling these golden tubes of joy, you’ll find yourself sneaking back for another bite (or three). Ready to wow your taste buds and make some crunchy magic? Let’s do this!
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Ingredients
For the Main Dish:
- 1 lb ground beef
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 12 small corn tortillas
- 1 1/2 cups shredded cheddar cheese (or Mexican blend)
- Vegetable oil (for frying)
For the Sauce / Garnish (optional):
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 cup salsa or pico de gallo
How I Make It
Step 1:
Start by heating a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink—about 6-8 minutes. Stir in chili powder, cumin, garlic powder, salt, and pepper. Let the beef simmer for another 2 minutes so the spices really meld together. Then transfer to a bowl and set aside.
Step 2:
Now for those tortillas—warming them makes rolling easier and prevents cracking. Wrap tortillas in a damp paper towel and microwave for about 30 seconds until soft and pliable.
Step 3:
Lay a tortilla flat, then spoon about 2 tablespoons of the beef mixture along one edge. Sprinkle a generous pinch of shredded cheese over it. Roll it up tightly, folding in the sides if you like a neater package, and secure the seam by placing it seam-side down on a plate.
Step 4:
Heat about 1/2 cup of vegetable oil in a heavy skillet over medium-high heat. The oil should be hot but not smoking—about 350°F if you have a thermometer handy. Carefully place 3-4 taquitos seam side down. Fry for 2-3 minutes on each side until beautifully golden and super crispy.
Step 5:
Transfer cooked taquitos to a paper towel-lined plate to drain excess oil. Repeat with remaining taquitos, adding more oil if needed.
Step 6:
Serve immediately with a dollop of sour cream, sprinkle of chopped cilantro, fresh lime wedges, and your favorite salsa. That warm cheese pull and crispy crunch? Absolute game-changer.
Variations & Tips
- Use flour tortillas for softer taquitos, though they won’t be as crispy.
- Swap ground beef with shredded chicken or turkey for a lighter option.
- For extra cheesy goodness, add a mix of cream cheese with shredded cheese.
- If frying feels messy, bake at 425°F for 20 minutes, flipping halfway.
- Add finely diced jalapeños or green chilies to the beef for a spicy kick.
- Make ahead: assemble taquitos and refrigerate up to 24 hours before frying.
How I Like to Serve It
These taquitos make a fantastic appetizer for casual get-togethers or game day snacks. On chilly evenings, I pair them with a hearty tomato soup for dipping. And honestly, they shine at taco night alongside guacamole and fresh salsa for a fiesta on your plate.
Notes
- Store leftover taquitos in an airtight container in the fridge for up to 3 days; reheat in an oven or air fryer to keep crispiness.
- Ground beef should be cooked to a safe temperature of 160°F before assembly.
Closing: Seriously, once you try these crispy beef taquitos with melted cheese, they’ll become your go-to snack for any occasion—easy, cheesy, and just downright satisfying every time.