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4.9 from 36 votes

Spicy Beef Taquitos -- Freezer Friendly!

It's such a treat to remember you've got some of these Spicy Beef Taquitos in the fridge for a quick meal. I dipped this batch in some Salsa de Aguacate and they were delicious! 

Prep Time
30 mins
Cook Time
30 mins
Servings: 8
Calories: 626 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 2 lbs. ground beef
  • 1 onion
  • 4 garlic cloves
  • 3-6 chipotles in adobo
  • 1 tablespoon adobo sauce from the can
  • 2 teaspoons chile powder (optional)
  • 1/2 teaspoon cumin
  • 2 teaspoons Mexican oregano
  • 1.5 teaspoons salt (plus more to taste)
  • freshly cracked black pepper
  • splash of water
  • olive oil
  • 24 corn tortillas
  • 1/2 lb. cheese (I used Jack)
For the Salsa de Aguacate (optional):
  • 1 avocado
  • 1/4 cup water
  • juice of lime
  • 4-5 prigs cilantro
  • 1/2 garlic clove
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. Start by cooking a finely chopped onion in some oil over medium heat. Once softened, add 2 lbs. ground beef and cook until browned. Once browned you can drain off some fat if you want.
  2. Add 4 minced garlic cloves to the beef mixture and give it a quick saute for 30 seconds or so. Then add the remaining ingredients: 3-6 minced chipotles in adobo, 1 tablespoon adobo sauce from the can, 2 teaspoons chile powder (optional), 1.5 teaspoons salt, 1/2 teaspoon cumin, 2 teaspoons Mexican oregano, freshly cracked black pepper, and a splash of water. Combine well and once heated through take a final taste for seasoning. I added another pinch of salt and Mexican oregano to this batch. Note: I used six chipotles for this batch and it had some real heat! Start with less chipotles for a milder batch.
  3. To make the taquitos, start by warming up the corn tortillas.  I covered them with damp paper towels and microwaved them for a minute or so.  Other ways to warm up corn tortillas. Add 2-3 tablespoons of the Beef mixture to each tortilla along with strips of cheese (or shredded cheese).  Roll tight and place them seam side down on a baking sheet.
  4. To cook them, simply add a thin layer of oil to the taquitos and bake them in a 400F oven for 15-20 minutes.  I usually start taking peeks after 15 minutes and take them out when the edges are turning darker brown. Serve immediately. Note: you can use an olive oil sprayer or pastry brush to give them a thin layer of oil, but I've used oily fingers in the past and it works just as well :)
  5. If you're making the Salsa de Aguacate, combine the following ingredients in a blender or food processor: the flesh of a ripe avocado, 1/4 cup water, juice of 1 lime, 4-5 sprigs of cilantro, 1/2 peeled garlic clove, and 1/4 teaspoon salt.  Combine well and taste for seasoning.   For a thinner consistency add additional splashes of water and re-blend.
  6. Continue rolling taquitos until all of the ground beef mixture is used. Add leftover taquitos to freezer safe bags and store in the freezer. To reheat, simply add a thin layer of oil to the taquitos and bake in a 400F oven. They'll need a similar amount of time to bake when pulling them from the freezer, just a tad longer.

Notes

  • Using six chipotles will give the beef serious heat!  For a milder batch, I would recommend starting with 2-3 chipotles and tasting from there.  You can always increase the heat by adding more chipotle. 
  • I'm in the habit of scraping out the seeds of the chipotles.  More info on working with chipotles in adobo. 

Nutrition Information

Calories 626kcal (31%) Carbohydrates 41g (14%) Protein 32g (64%) Fat 38g (58%) Saturated Fat 16g (80%) Cholesterol 110mg (37%) Sodium 871mg (36%) Potassium 639mg (18%) Fiber 8g (32%) Sugar 2g (4%) Vitamin A 685IU (14%) Vitamin C 4mg (4%) Calcium 305mg (31%) Iron 4mg (22%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 626

% Daily Value*

Calories 626kcal 31%
Carbohydrates 41g 14%
Protein 32g 64%
Fat 38g 58%
Saturated Fat 16g 80%
Cholesterol 110mg 37%
Sodium 871mg 36%
Potassium 639mg 14%
Fiber 8g 32%
Sugar 2g 4%
Vitamin A 685IU 14%
Vitamin C 4mg 4%
Calcium 305mg 31%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.