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!
Spicy Baked Taquitos
Cook up a large batch of these easy Mexican appetizers 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 jalapeno popper meatball and pretzel bomb versions of this recipe. There’s even a cheesy jalapeno dip if you want to double down on the heat!
Recipe 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!
Set up a station with a variety of different dipping options and let everyone create their own plate!
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Baked Taquitos Recipe FAQ
How do I keep 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 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.
With love, from our simple kitchen to yours.
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Spicy Baked Taquitos + Video
- 3 jalapeños, 3-6, 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 small flour tortilla or corn tortillas, 24 – 48 6 inch tortillas
- cooking spray
- Heat oven to 425°F. Line 2 baking sheets with aluminum foil and lightly coat with cooking spray. Set aside.
- 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.
- Meanwhile, place cream cheese in a large bowl. Set aside.
- Add cooked beef mixture to cream cheese and stir until combined well. Add cheese and stir again until completely combined.
- 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.
- Spray taquitos with cooking spray and sprinkle with salt. Bake 15-20 minutes until the tortillas are crisp or the ends begin to brown.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2014, updated and republished January 2022
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