Spicy Baked Taquitos + Video

These baked taquitos with jalapenos, beef, and gooey cheese will knock your socks off. Make this recipe for dinner or freeze some for later!

Beef taquitos are the ultimate game day snack or party appetizer, and these are loaded with plenty of jalapeno popper flavor!

Cook up a large batch to serve everyone at once, or freeze them for whenever a future craving strikes.

If you can’t get enough of these spicy flavors, you’ll love my meatball and pretzel bomb versions of this recipe. There’s even a cheesy dip if you want to double down on the heat!

Round out your feast with some crockpot buffalo wings and this copycat version of Texas Roadhouse fried pickles.

Baked Taquitos - Tips and Tricks

• Don’t overstuff! Adding more than 1 tablespoon of filling to each taquito will cause corn tortillas to separate. However, flour tortillas can hold up to 2 tablespoons of the meat mixture.
• Rolling tip: Fresh tortillas are more pliable and easier to work with. If you’re still having trouble, microwave a few at a time for about 20 seconds with a wet paper towel on top. 
• Swap out the meat. Ground turkey or chicken would be just as delicious, and both are a wonderful lean alternative.
• Make clean-up a breeze! Line your pans with aluminum foil before adding nonstick spray. When it’s time to do the dishes, just toss the foil in the trash!
• Adjust the heat. New Mexico chile powder is earthy and a bit sweet, so these shouldn’t be too spicy. That said, feel free to reduce the amount by half for a milder flavor. Or, add extra if you dare!

Video: Beef Taquitos

To see us make this from start to finish, watch the video at the top of this post.

Serving Suggestions

Set up a station with a variety of different dipping options and let everyone create their own plate!

Guacamole, sour cream, homemade salsa, or creamy cheese sauce would all be delicious with these baked taquitos.

Kitchen Tools You Will Need

• Baking Sheets lined with aluminum foil
• Large Skillet - A wide diameter provides plenty of surface area for the beef to cook quickly and evenly.
• Mixing Bowl - I like to have a variety of sizes on hand, and this set has them all.
• Cookie Scoops - These guarantee that the filling is evenly distributed. Plus, they’re great for meatballs, cookies, and portioning out leftovers too!

FAQ - Common Recipe Questions

How do I keep my beef taquitos from unrolling?

To prevent this from happening, add a dab of the mixture on the inside end of your tortilla. Then, roll up the taquito and press down gently to seal.

Can I make these baked taquitos ahead of time?

Absolutely! In fact, this is the perfect recipe to make in advance since they keep well for up to 6 months.

Simply follow the recipe as directed, but do not bake. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable storage bag and store in the freezer for later.

When you’re ready to eat, bake them straight from the freezer at 425°F for 20 minutes or until tortillas are crisp and the edges begin to brown.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 24-48

Author: Donna Elick

Spicy Baked Taquitos

These baked taquitos with jalapenos, beef, and gooey cheese will knock your socks off. Make this recipe for dinner or freeze some for later!

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 3-6 jalapeños, diced (more for spicy, less for mild)
• 16 ounces lean ground beef (about 88%)
• 1 tablespoon New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt, plus more for sprinkling
• 1/2 teaspoon garlic powder
• 1 cup bacon crumbles (1 pound cooked and diced)
• 8 ounces cream cheese, softened
• 4 cups shredded Colby Jack cheese
• 24-48 6" small flour tortilla or corn tortillas*
• cooking spray

Instructions

1. Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
2. In a large (10 inch) skillet over medium-high heat cook ground beef and jalapeños, until cooked through. Break beef up with a spatula as it cooks. Add all seasonings and 1 cup of water. Stir and cover with the lid. Cook 10 minutes, remove the cover and continue to cook until water evaporates. Remove from heat. Add bacon. Stir to combine.
3. Meanwhile, place cream cheese in a large bowl. Set aside.
4. Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
5. Layout 4 tortillas at a time and add 1-2 tablespoons of mixture to the lower 1/3 of the tortilla. Roll the taquito tightly without tearing the tortilla. Place taquitos seam side down on the baking sheet. Repeat until the baking sheet is full, being careful not to allow the taquitos to touch. If the taquitos are unrolling or tearing, see cook's note for tips.
6. Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.

DONNA'S NOTES

1. Filling tortillas with 1 tablespoon of the mixture will make approximately 48 taquitos. This works best with the corn tortillas, adding more causes the tortillas to separate. Flour tortillas perfectly hold 2 tablespoons of mixture.
2. Using fresh tortillas will give the best results, if you are having trouble rolling them, microwave a few at a time, for about 20 seconds, with a wet paper towel over the top. This extra step will help make them more pliable.
3. If taquitos are unrolling, add a dab of jalapeno popper mixture to the inside end of the taquito and gently press down to seal.
4. To freeze for later use: Prepare taquitos as described, but do not bake. Place baking pan in the freezer. Allow taquitos to freeze solid. Once frozen place into a resealable freezer bag (1 gallon works great)and store until ready to use.
5. They keep well for 6 months. To prepare frozen taquitos, preheat oven to 425°F and bake frozen taquitos for 20 minutes or until tortillas are crisp or ends are beginning to brown.
6. Why New Mexico Chile Powder? It has a deep dark reddish-brown color and features an earthy, sweet flavor and subtle, spicy heat. It is mildly hot and absolutely perfect in this sauce. It creates a truly authentic flavor! New Mexico Chili Powder can be found in the international aisle in the bulk bags or on Amazon. If you can't find it you can substitute Ancho Chili Powder.

http://www.theslowroasteditalian.com/2014/09/jalapeno-popper-taquitos-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published September 2014, updated and republished January 2022

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