Oven Baked 3-Ingredient Beef Taquitos
The Summer Evening I Started Making Crispy Beef Taquitos Instead of a Proper Supper turns cooked seasoned shredded beef, cheddar, and small corn tortillas into a golden, crisp sheet-pan dinner. Serve these baked beef taquitos warm with salsa, guacamole, and sour cream for an easy meal that feels like a treat.
Ingredients
- 3 cups cooked seasoned shredded beef warmed; leftover pot roast, barbacoa, or slow-cooker beef all work; drain if very juicy
- 2 cups shredded cheddar cheese sharp cheddar preferred, mild cheddar works too
- 18 to 24 small corn tortillas street-taco size, about 4 to 6 inches
- oil spray or oil for the foil and the tops and sides of the taquitos
- 1 pinch salt optional, only if the beef tastes bland
- taco seasoning optional, a little, only if the beef tastes bland
- extra shredded cheddar cheese optional, for sprinkling over the tops
- salsa or pico de gallo for serving
- sour cream or plain Greek yogurt for serving
- guacamole for serving
Instructions
- Heat the oven to 425°F, line a large rimmed baking sheet with aluminum foil, and lightly spray or brush the foil with oil.
- Stack 6 to 8 corn tortillas on a microwave-safe plate, cover them with a damp paper towel, and microwave for 30 to 45 seconds, until soft and flexible; keep them wrapped in the damp towel while you work and repeat with the rest as needed.
- In a medium bowl, gently mix the warm shredded beef with the cheddar cheese, then taste the beef and add a pinch of salt or a little taco seasoning only if it seems bland.
- Working with one warm tortilla at a time, lay it on a cutting board and spoon about 2 tablespoons of the beef-and-cheese mixture across the lower third, leaving a little room at both sides.
- Roll the tortilla snugly around the filling, starting from the edge nearest the beef, to make a thin cigar shape without overstuffing.
- Place each taquito seam-side down on the prepared baking sheet, setting them close together but not so tightly that they cannot crisp.
- Lightly spray or brush the tops and sides with oil, and sprinkle with a tiny bit of extra cheddar if desired.
- Bake for 15 to 20 minutes, turning the pan halfway through, until the taquitos are deeply golden with crisp edges and bubbly melted cheese peeking out at the ends.
- For extra crisp taquitos, broil for 1 to 2 minutes at the end, watching closely the whole time.
- Let the taquitos cool on the baking sheet for 5 minutes before serving warm with salsa or pico de gallo, sour cream or plain Greek yogurt, and guacamole.
Notes
Store baked taquitos in an airtight container in the refrigerator for up to 3 days, cooling and refrigerating leftovers within 2 hours. Reheat in a hot oven or air fryer until crisp and heated to 165°F; the microwave will warm them but softens the shells. To make ahead, roll and refrigerate unbaked taquitos for up to 1 day, then bake straight from the refrigerator with a couple of extra minutes as needed. For freezing, freeze rolled unbaked taquitos on a tray until solid, transfer to a freezer bag, and bake from frozen at 400°F for about 20 to 25 minutes, until hot and crisp.
Nutrition
Calories: 500kcal
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