Thursday, January 13, 2022

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.

Spicy Baked Taquitos stacked in a pile

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!
baked taquitos meat and jalapenos in skillet

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.

beef taquitos seasoned meat base

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!
baked taquitos mixture spread on tortillas

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.

baked taquitos on a baking pan

Enjoy!

With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  


Spicy Baked Taquitos wide photo




Yield: 24-48
Author: Donna Elick
Spicy Baked Taquitos

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.

Spicy Baked Taquitos closeup

Originally published September 2014, updated and republished January 2022

https://amzn.to/2npi3zd

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

19 comments:

  1. Wonderful recipe. I can hardly wait to try it. But, for extra crispiness, have you tried frying these little beauties. I am going to try them with the corn tortillas, but I think I'd like to fry them rather than bake them. Just wondering if you've done that and, if so, how they turned out?

    ReplyDelete
    Replies
    1. I have not fried them. Prefer the oven (so much easier), but they would be extra delicious and decadent if fried. Enjoy and let us know how it goes.

      Delete
  2. These look amazing!! Perfect for game day snacking. I'd eat way too many. :)

    ReplyDelete
  3. says put filling on 1/3 of tortilla and roll? Do you fold the other 2/3 up before rolling or what? why not fill from top to bottom?

    ReplyDelete
    Replies
    1. Seriously bevbailey? You're kidding, right?

      Delete
    2. Seriously bevbailey? You're kidding, right?

      Delete
    3. NO see picture above & it's easier to roll forward instead of backwards :)

      Delete
  4. If you are going to freeze them, do you still spray with cooking spray & sprinkle with salt before freezing?

    ReplyDelete
    Replies
    1. Yes I do. I have finished so all I have to do is pop them straight in the oven. Enjoy and let us know how it goes.

      Delete
  5. I just tried these! Thanks oh so much for this recipe. My husband loves me again. :)

    ReplyDelete
  6. What is 16oz of lean ground beef?? Is that 1lb???

    ReplyDelete
  7. Will so be trying this. Have chicken in the fridge. Think I was grind it up and use it for this..

    ReplyDelete
  8. Looks yummy, I'm going to try these! Thanks for sharing!

    ReplyDelete
  9. wanted to watch the video but couldn't find anywhere to to watch, I did copy the recipe to take camping. Thanks for sharing.

    ReplyDelete
    Replies
    1. I saw it in the bottom right hand corner on this sight.

      Delete
  10. Corn or flour tortilla`s..You say corn is best but then you say flour hold`s 2 tbl perfect???

    ReplyDelete
  11. I just made these for dinner! AMAZING! Thank you for the wonderful recipe, I doubled it and did a sheet pan for the freezer.

    ReplyDelete
  12. These sound better than the freezer ones. Never cooked with jalapeños, do I remove the seeds or chop them up with the rest of the peppers?

    ReplyDelete

If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤