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Ground Beef Taquitos
This Ground Beef Taquitos recipe is perfect for game day, a quick weeknight meal, or snacks. Beef taquitos are easy to make and freezer-friendly, too!
Course
Appetizer, Main Dish
Cuisine
Mexican
Keyword
beef, taquitos
Prep Time
25
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Servings
Calories
273
kcal
Author
Jillian - a Food, Folks and Fun original
Cost
$10.27
Equipment
10-inch skillet
wooden spoon
mixing bowl
can opener
Measuring cups
Measuring spoons
rimed baking sheet
wire rack
non-stick cooking spray
Microwave-safe plate
paper towel
plastic wrap
Ingredients
FOR TAQUITOS:
1
pound
lean ground beef
15
oz
can pinto beans
rinsed and drained
½
cup
red enchilada sauce
store-bought
¼
cup
freshly chopped cilantro
½
teaspoon
garlic powder
salt and pepper to taste
24
6-inch corn tortillas
FOR SERVING:
guacamole
optional
sour cream
optional
queso dip
optional
salsa
optional
diced tomatoes
optional
sliced green onions
optional
cilantro
optional
US Customary
-
Metric
Instructions
MAKE FILLING:
Add beef in a 10-inch skillet over medium-high heat and cook, often stirring, until evenly browned, about 5 minutes.
Meanwhile, in a large bowl, add beans and mash until paste-like.
Once the beef is browned, drain and add it to the bean mixture.
Add enchilada sauce, cilantro, and garlic powder to the bowl and mix until combined. Season to taste with salt and pepper.
PREP OVEN AND BAKING SHEET:
Move the oven rack to the middle position and preheat to 425 degrees F.
Line the baking sheet with foil and set a wire rack inside the baking sheet.
Lightly spray a wire rack with nonstick cooking spray and set aside.
WARM TORTILLAS:
Wrap 6 tortillas in a clean, damp paper towel, place them on a plate and cover them tightly with plastic wrap.
Microwave tortillas until hot and pliable, about 60-90 seconds.
ROLL TAQUITOS:
Working with one tortilla at a time, place three tablespoons of filling evenly on the lower third of the tortilla.
Fold the bottom of the tortilla over the filling, roll back slightly to tighten the tortilla around the filling, and then roll forward tightly.
Place rolled taquito seam-side down on the prepared baking sheet. Repeat with remaining corn tortillas as filling.
BAKE AND SERVE:
Spray taquitos with nonstick cooking spray, and sprinkle lightly with salt.
Bake for 15-20 minutes or until golden and crisp.
Serve taquitos with guacamole, sour cream, queso sauce, salsa, diced tomatoes, sliced green onions, and cilantro as desired.
Notes
This recipe makes 24 taquitos.
Nutrition
Serving:
4
taquitos
|
Calories:
273
kcal
|
Carbohydrates:
16.15
g
|
Protein:
25.37
g
|
Fat:
12.2
g
|
Cholesterol:
68
mg
|
Sodium:
255
mg
|
Potassium:
444
mg
|
Fiber:
4.2
g
|
Sugar:
0.68
g
|
Vitamin A:
150
IU
|
Vitamin C:
0.8
mg
|
Calcium:
70
mg
|
Iron:
3.2
mg