Baked Cheesy Beef Taquitos
User Reviews
4.7
Baked Cheesy Beef Taquitos
Description
This recipe starts by browning ground beef and seasoning it with taco spices. Cream cheese, sour cream, and salsa are added to create a creamy, tangy mixture that melts the pepper jack cheese within. The filling is spooned onto softened flour tortillas, rolled tightly to hold the filling, and placed in a baking dish. Baking at 375°F crisps the tortillas, giving the taquitos a crunchy texture without extra oil.
The taquitos combine the richness of creamy cheeses and sour cream with the savory, spiced beef and a mild heat from the salsa. The baking process crisps the tortillas, contrasting the moist filling inside. These taquitos serve well as a casual main dish, appetizer, or party food.
For best texture when reheating, warming in the oven preserves crispiness better than the microwave. Softening tortillas briefly in the microwave before rolling helps prevent cracking during assembly. The recipe allows for choosing salsa heat levels and cheese blends according to preference.
Ingredients
- 1 pound ground beef about 90 to 93% lean, lean
- taco seasoning any spice or sodium level, one 1-ounce package
- 4 ounces cream cheese softened to room temp, brick-style
- ½ cup sour cream
- 1 cup pepper jack cheese or a shredded Mexican cheese blend, Monterrey Jack, etc, shredded
- ½ cup red salsa
- 8 flour tortillas or as needed
Instructions
- Preheat oven to 375 and spray a 9x13-inch casserole dish or baking pan with cooking spray; set aside.
- To a large skillet, add the ground beef and cook over medium-high heat to brown it, crumbling it as it cooks to ensure even cooking.
- Evenly sprinkle the taco seasoning over the ground beef (I don't drain it because there's not much to drain) and stir to combine.
- Turn the heat off, add the cheese, and stir to combine until melted.
- Add the cream cheese, sour cream, salsa*, and stir to combine.
- Add about 2 to 3 tablespoons of the meat mixture in a vertical strip down one side of each tortilla. Tips - If your tortillas are stiff, microwave them for 10 seconds to make them softer and more pliable. Don't underfill so they are skimpy yet don't overfill so they are prone to breaking and falling apart.
- Roll up each tortilla in a tight taquito roll (if you have extra filling, make more than the 8 called for) place them in the prepared pan, and bake for about 15 minutes, or until lightly browned and crispy. Serve with with salsa, guacamole, fresh cilantro, limes, or your favorite garnishes. Taquitos are best warm and fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.**
Notes
- Use a salsa that is smooth enough to blend well but not too watery to avoid sogginess; mild, medium, or spicy works based on preference.
- Microwave tortillas briefly before rolling to make them pliable and reduce cracking.
- Reheat baked taquitos in the oven to keep them crispy; microwaving may cause soggy or rubbery tortillas.
- If frozen, thaw taquitos at room temperature before reheating in the oven for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1taquito | |
| Calories | 305kcal | 15% |
| Carbohydrates | 17g | 6% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 71mg | 24% |
| Sodium | 499mg | 21% |
| Potassium | 324mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 187mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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