Description
Deliciously crispy and golden baked shredded beef taquitos that make a perfect quick weeknight meal, appetizer, or party snack. Made with tender slow-cooked beef, melted cheese, and wrapped tightly in flour tortillas, these taquitos offer all the flavor of traditional fried versions but baked for a lighter, healthier option.
Ingredients
Scale
For the Shredded Beef:
- 2 lbs beef chuck roast (or flank steak as an alternative)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning (or homemade blend of chili powder, cumin, garlic powder, and paprika)
- 1 cup beef broth or water
- 1/4 cup salsa (optional, for extra flavor)
- 1 tbsp olive oil (for searing)
For the Taquitos:
- 10-12 small flour or corn tortillas (flour preferred for crispiness)
- 1 to 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- Cooking spray or olive oil (for brushing)
Instructions
- Cook the Shredded Beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then sear all sides for about 3-4 minutes per side until nicely browned. Remove beef and set aside. Add chopped onion and minced garlic to the pot and sauté for 2-3 minutes until softened. Pour in beef broth and salsa, then return the beef to the pot. Add taco seasoning and stir to combine. Cover and simmer on low heat for 2-3 hours until beef is tender and easy to shred. Alternatively, use a slow cooker on low for 6-8 hours with the same ingredients.
- Shred the Beef: Remove the cooked beef from the pot and shred it using two forks. Return shredded beef to the pot with remaining juices and stir to absorb the flavors. Simmer uncovered a few more minutes if you want to reduce liquid for thicker filling.
- Assemble the Taquitos: Preheat your oven to 400°F (200°C). Gently warm tortillas in the microwave or skillet for about 10 seconds to make them pliable. Spoon a few tablespoons of shredded beef onto the center of each tortilla, then sprinkle with shredded cheese. Roll the tortillas tightly around the filling, placing each seam side down to seal.
- Bake the Taquitos: Arrange rolled taquitos seam-side down on a parchment-lined baking sheet. Lightly spray or brush each taquito with cooking spray or olive oil to ensure crispiness. Bake in the preheated oven for 20-25 minutes until golden brown and crispy.
- Serve: Serve hot with your favorite dips such as salsa, sour cream, guacamole, or ranch dressing for a perfect snack or meal.
Notes
- Make-Ahead Tip: Freeze unbaked rolled taquitos on a baking sheet until solid, then transfer to a ziplock bag. Bake directly from frozen, adding an extra 5-10 minutes to the baking time.
- Spice Variations: Enhance the beef with extra seasonings like smoked paprika, cayenne pepper, or chipotle powder for smoky, spicy notes.
- Filling Variations: Add black beans, sautéed bell peppers, or corn for additional flavor and texture.
- Cheese Options: Mix different cheeses such as cheddar with pepper jack or queso fresco for richer flavor complexity.
