Description
These Crispy Cheesy Beef Taquitos feature a richly seasoned ground beef filling infused with aromatic spices, melted mozzarella cheese, and a vibrant avocado parsley sauce for dipping. Fried until golden and crispy, these taquitos are perfect for entertaining, game day, or whenever you crave a satisfying appetizer that tastes restaurant-quality but comes together in less than an hour.
Ingredients
Scale
- 250 g ground beef, 80/20 blend for rich, flavorful filling
- 1 medium onion, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili flakes, adjust to taste for extra heat
- 1/2 tsp smoked paprika
- 1 tbsp tomato paste
- 4 tbsp strained tomatoes
- 4 tbsp water, for adjusting consistency as needed
- 8 small flour tortillas, 6 to 8-inch diameter works best
- 250 g mozzarella, grated
- Neutral oil for frying, vegetable or canola oil
- 1 ripe avocado
- 2 tbsp fresh parsley, roughly chopped
- 2 cloves garlic
- 1/2 lemon, juice only
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 to 2 tbsp water, to thin sauce as needed
Instructions
- Prepare the Beef Filling
- Sauté the Onion: Heat a pan with a drizzle of oil over medium-high heat. Add the chopped onion and cook for 3 minutes until soft and translucent, stirring occasionally.
- Brown the Beef: Add the ground beef, breaking it apart with a spoon as it cooks. Continue cooking for 5 to 6 minutes until browned and cooked through with no pink remaining.
- Season the Beef: Stir in garlic powder, onion powder, paprika, salt, black pepper, chili flakes, smoked paprika, tomato paste, and strained tomatoes. Cook for 1 minute, stirring well to combine the spices evenly.
- Simmer and Cool: Add 2 to 4 tbsp water and simmer for 2 to 3 minutes until the mixture becomes slightly thick and saucy. Remove from heat and let cool slightly.
- Make the Avocado Parsley Sauce
- Blend the Sauce: Add avocado, parsley, garlic cloves, lemon juice, olive oil, salt, and pepper to a blender. Blend until completely smooth and creamy, about 1 to 2 minutes.
- Adjust Consistency: If the sauce is too thick, add water 1 tbsp at a time and blend until you reach a pourable consistency.
- Assemble the Taquitos
- Layer the First Tortilla: Lay a flour tortilla flat on a clean work surface. Sprinkle a thin layer of grated mozzarella down the center of the tortilla.
- Fill and Top: Spoon approximately 2 to 3 tbsp of the cooled beef mixture on top of the cheese, then add a small handful of additional mozzarella over the beef.
- Roll Tightly: Roll the tortilla tightly into a log shape, tucking in the sides as you go to keep the filling secure.
- Repeat: Repeat with remaining tortillas until all are assembled.
- Fry the Taquitos
- Heat the Oil: Heat neutral oil in a large skillet or shallow pan over medium heat. The oil should be hot enough that a small piece of tortilla sizzles immediately when placed in it.
- Fry the Taquitos: Carefully place the rolled taquitos seam-side down in the hot oil. Fry for 1 to 2 minutes, then gently turn them over to cook the other side.
- Continue Cooking: Continue turning occasionally until all sides are golden and crispy, about 3 to 4 minutes per batch. Do not overcrowd the pan.
- Drain and Serve: Transfer the fried taquitos to paper towels to remove excess oil. Serve hot with avocado parsley sauce on the side or drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes