Rolled Taquitos Fresh Salsa and Guacamole
Ingredients (Serves 3)
1 lb 95% lean ground beef
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp crushed red pepper flakes (optional)
¼ tsp dried oregano
½ tsp smoked paprika
1½ tsp ground cumin
1 tsp sea salt
1 tsp black pepper
½ cup salsa (medium heat or to preference)
3 oz Pepper Jack cheese, shredded
16 (6-inch) corn tortillas
Cooking spray (for misting before baking)
Step-by-Step Instructions
1. Make the Taco Seasoning
Combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt, and black pepper in a small bowl. Stir to mix well and set aside.
2. Cook the Beef Filling
Heat a large nonstick skillet over medium. Add lean ground beef and cook until evenly browned. Drain excess grease.
Sprinkle seasoning over the beef, add salsa, and stir to combine. Transfer the seasoned beef to a bowl. Add shredded Pepper Jack cheese and stir until evenly coated.
3. Heat the Tortillas
Place 8 tortillas between damp paper towels. Microwave for 30 seconds to make them pliable and easier to roll.
Repeat with the remaining tortillas once ready.
4. Roll the Taquitos
Place a warm tortilla on a clean surface. Spoon 2 rounded tablespoons of the beef-and-cheese filling near the bottom third. Roll up tightly and place seam-side down on a baking sheet lined with foil or parchment. Repeat with remaining tortillas and filling.
5. Bake Until Crispy
Lightly mist the taquitos with cooking spray. Bake at 400°F for about 15 minutes, until tortillas are crisp and edges turn golden. Serve warm.
Tips for Perfect Taquitos
Don’t skip microwaving: it prevents cracking during rolling.
Seal edges: ensure taquitos are tightly rolled to avoid filling spilling.
Edge spray: light oil mist helps achieve an even, crispy crust.
Tortilla tip: corn tortillas work best, though flour tortillas can be used.
Variations and Add-Ins
Chicken or turkey filling instead of beef.
Vegetarian option: sautéed black beans, peppers, and onions with cheese.
Cheese swap: try cheddar or Oaxaca cheese.
Spice it up: include diced jalapeños or a dash of hot sauce.
Crunch boost: sprinkle panko before baking.
Serving Suggestions
Dips: serve with guacamole, sour cream, salsa verde, or chipotle mayo.
Sides: pair with Mexican rice or black beans.
As a meal: add a crisp salad or corn slaw.
Party platter: arrange on a platter with lime wedges and sauces for gatherings.
Make-Ahead & Storage
Prepare filling ahead: refrigerate for up to 2 days.
Bake just before serving for optimal crunch.
Leftovers: store in an airtight container in the refrigerator for up to 3 days.
Reheat: bake at 350°F for 8–10 minutes to refresh crispiness.
Final Thoughts
Rolled Taquitos are the perfect compromise between indulgent and wholesome. They deliver crispy texture, rich flavor, and ease of preparation without deep-frying. Whether served as a quick snack, a fun dinner, or a sharing platter, these homemade taquitos bring joy in every bite.
Rolled Taquitos Fresh Salsa and Guacamole
Ingredients
Method
- Combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt, and black pepper in a small bowl. Stir to mix well and set aside.
- Heat a large nonstick skillet over medium. Add lean ground beef and cook until evenly browned. Drain excess grease.
- Sprinkle seasoning over the beef, add salsa, and stir to combine. Transfer the seasoned beef to a bowl. Add shredded Pepper Jack cheese and stir until evenly coated.
- Place 8 tortillas between damp paper towels. Microwave for 30 seconds to make them pliable and easier to roll.
- Repeat with the remaining tortillas once ready.
- Place a warm tortilla on a clean surface. Spoon 2 rounded tablespoons of the beef-and-cheese filling near the bottom third. Roll up tightly and place seam-side down on a baking sheet lined with foil or parchment. Repeat with remaining tortillas and filling.
- Lightly mist the taquitos with cooking spray. Bake at 400°F for about 15 minutes, until tortillas are crisp and edges turn golden. Serve warm.