4.7 from 144 votes
Baked Cheesy Beef Taquitos
Baked Cheesy Beef Taquitos feature a seasoned ground beef mixture blended with cream cheese, sour cream, and shredded pepper jack cheese, rolled tightly in flour tortillas and baked until crisp. The combination of seasoned beef and melted cheeses creates a creamy, flavorful filling, while baking delivers a crispy exterior without frying. These taquitos offer a handheld, savory snack or meal component with a balance of spicy and tangy notes.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
8
Calories:
305 kcal
Course:
Lunch
Cuisine:
Mexican
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.**
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 305
% 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.