Description
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. Perfect for game day parties, appetizer platters, or a fun weeknight dinner that comes together in under 30 minutes.
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 and 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 for less heat, 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
- Sauté the Onion: 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.
- Brown the Beef: 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.
- Season the Mixture: 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.
- Build the Sauce: 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.
- Make the Crema: 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.
- Warm the Tortillas: 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.
- Fill and Roll: 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.
- Pan Fry: 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.
- Drain and Serve: 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes