Crispy Beef Taquitos (40 Minutes)

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Crispy beef taquitos are a delightful finger food that’s perfect for a snack or a casual meal. These tightly rolled, meat-stuffed tortillas achieve a satisfying crunch when fried, making them irresistible. Filled with a seasoned beef mixture and melty cheese, they’re a guaranteed crowd-pleaser, whether served on their own or with a side of guacamole and salsa. Let’s begin!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings (3 taquitos per serving) 1x

Ingredients

Units Scale
  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar or Mexican blend cheese
  • 12 small corn tortillas
  • Vegetable oil for frying
  • Optional for serving: sour cream, salsa, guacamole, chopped lettuce, diced tomatoes

Instructions

  1. Cook Beef Mixture (10 minutes): In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is soft. Drain any excess fat. Stir in chili powder, cumin, paprika, salt, and pepper. Set aside to cool slightly.
  2. Warm Tortillas (5 minutes): Wrap the tortillas in a damp paper towel and microwave for 30 seconds to make them pliable.
  3. Assemble Taquitos (10 minutes): On each tortilla, place a small amount of the beef mixture and sprinkle with cheese. Roll up tightly and secure with a toothpick.
  4. Heat Oil (5 minutes): In a large skillet or frying pan, heat 1/2 inch of vegetable oil over medium-high heat.
  5. Fry Taquitos (10 minutes): Fry the taquitos in batches, turning occasionally, until they are golden brown on all sides. This should take about 3-4 minutes per batch. Remove and drain on paper towels.
  6. Serve (5 minutes): Remove toothpicks from taquitos and serve hot with your choice of toppings and dips.

Notes

To make the taquitos even crisper, ensure the oil is hot enough before adding them to the skillet. If you’re looking for a lighter version, you can bake the taquitos in the oven until crisp, although the texture will be slightly different from frying.

This dish is best enjoyed fresh from the skillet when they’re especially crunchy. Serve with an array of toppings and sides for a customizable meal that everyone can enjoy.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving (3 taquitos)
  • Calories: 500
  • Sugar: 2g
  • Sodium: 400mg
  • Fat: 25g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 70mg

Pair this with...

Mexican Refried Beans

Start by sautéing onions and garlic in a bit of lard or vegetable oil until soft. Add pre-cooked beans (canned works too!), mashing them while they fry. Season with a dash of cumin, salt, and maybe a pinch of chili powder for some kick. Once they're beautifully creamy and slightly caramelized, transfer them to a serving dish. The final touch? A generous sprinkle of shredded cheese on top – think cheddar, Monterey Jack, or queso fresco – which will melt into gooey perfection from the beans' warmth.

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

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