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Cheesy Beef Taquitos

These crispy Cheesy Beef Taquitos feature seasoned ground beef, melted mozzarella, and a vibrant cilantro lime crema rolled inside warm tortillas and pan-fried until golden.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 pound ground beef, 80/20 blend (for optimal texture and flavor)
  • 1 tablespoon oil (for sautéing the filling)
  • 1 medium onion (finely chopped)
  • salt (to taste)
  • black pepper (to taste)
  • 1 teaspoon paprika (for warmth and color)
  • 1 teaspoon garlic powder
  • 1.5 tablespoons tomato paste
  • 0.5 cup water
  • 0.5 cup sour cream (for the crema)
  • 1 handful fresh cilantro (roughly chopped)
  • 1 medium jalapeño (seeded, optional)
  • 1 clove garlic (peeled)
  • 1.5 tablespoons olive oil (for the crema)
  • 1 lime juiced (fresh squeezed)
  • 12 small tortillas (flour or corn)
  • 2 cups shredded mozzarella cheese
  • 0.25 cup oil (for pan frying, vegetable or canola oil)

Instructions

  1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes, stirring occasionally, until softened and fragrant.
  2. Add 1 pound ground beef to the skillet and cook for 5 to 7 minutes, breaking it apart as it cooks, until the beef is fully browned and no pink remains.
  3. Sprinkle salt, black pepper, paprika, and garlic powder over the beef and stir well to combine, about 1 minute, until the spices are fully incorporated.
  4. Add 1.5 tablespoons tomato paste and stir until completely coated, then pour in 0.5 cup water. Let the mixture simmer over medium heat for 5 to 8 minutes, stirring occasionally, until thickened and saucy. Set aside to cool slightly.
  5. Add 0.5 cup sour cream, 1 handful fresh cilantro, 1 jalapeño, 1 garlic clove, salt to taste, 1.5 tablespoons olive oil, and the juice of 1 lime to a blender. Blend on high speed for 30 to 45 seconds until smooth, creamy, and bright green. Transfer to a serving bowl.
  6. Warm 12 small tortillas in a dry skillet over medium heat for 15 to 20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds, until soft and pliable.
  7. Lay a tortilla flat on a clean surface. Sprinkle about 2 to 3 tablespoons shredded mozzarella down the center, then add a generous spoonful of the seasoned beef mixture on top. Roll the tortilla tightly from one end to the other, keeping it snug so it doesn't unroll during frying.
  8. Heat about 0.25 cup oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding, carefully place the taquitos seam-side down in the hot oil. Fry for 2 to 3 minutes until golden brown, then turn and fry the other sides for 1 to 2 minutes each, until all surfaces are crispy and deeply golden.
  9. Transfer the cooked taquitos to a paper towel-lined plate to drain excess oil. Serve immediately while hot, alongside the cilantro lime crema for dipping.
  • Author: Adriana
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 300
  • Sugar: 1
  • Sodium: 600
  • Fat: 18
  • Saturated Fat: 7
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 15
  • Cholesterol: 50

Keywords: Perfect for game day parties, appetizer platters, or a fun weeknight dinner that comes together in under 30 minutes.