beef taquitos

Crispy Homemade Taquitos (also called Rolled Tacos) made with seasoned shredded beef corn tortillas all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Homemade Taquitos

2.5-4lb beef chuck roast *

Salt and black pepper

beef broth

salsa

Tbsp chili powder

garlic powder

Tbsp cumin

onion powder

corn tortillas

toothpicks

Salsa

Sour cream

Guacamole

Shredded cheese

For the Slow Cooker: Season roast with salt and pepper. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on LOW for 7-8 hours or until meat is tender and shreds easily.

Remove roast to a plate and shred the meat. Discard any large pieces of fat. Return to the pot to keep warm.

For the Instant Pot: Season roast with salt and pepper. Cut it into four large pieces and place in instant pot. Add chili powder, garlic, cumin, minced onion, beef broth and salsa. Cook on manual/high pressure for 50 minutes. When timer beeps allow the pressure to naturally release before removing the lid (about 15-20 minutes).

Assembly:

If frying, add about 1 1/2 inches of oil to a large skillet and heat to medium-high.

Drain beef and set aside. Heat a non-stick griddle over medium high heat. Cook tortillas for about 15 - 30 seconds on each side until soft and pliable. Remove tortillas to a plate covered with tinfoil to keep them warm and pliable.

Spoon about 2 tablespoons of the meat mixture into a line at one end of a tortilla and tightly roll it up. Use a toothpick to secure it.

Fried Taquitos:

Your oil should be hot (the tortillas should sizzle immediately when you put them in).

Fry the rolled tacos in small batches, for a few seconds on each side, rotating them as they cook, until they are golden and crispy on all sides.  Place them on a paper towel lined plate.

Baked Taquitos:

Preheat oven to 425 degrees F. Spray the tops of the tacos with cooking spray , or brush them lightly with oil. Bake for 15-20 minutes or until the shells are crispy.

Serve taquitos with guacamole, shredded cheese, salsa and sour cream.

https://content.jwplatform.com/videos/A0l6eWTo.mp4

These crispy Homemade Taquitos (Rolled Tacos) are made with seasoned shredded beef (or substitute chicken or pork), corn tortillas and all of the best toppings. They can be baked or fried and are sure to be your new favorite recipe!

Taquitos

Air Fryer Taquitos

beef

onion,

taco seasoning

water

tomatoes

cheddar jack cheese

vegetable oil

Making Beef Taquitos with a chuck roast in the slow cooker is a breeze. The flavorful, moist beef is shredded, mixed with cream cheese &amp; salsa, and then wrapped in a tortilla. Once beef taquitos are prepped, they can be baked or frozen for later.

Beef Taquitos

taco seasoning, homemade

low-sodium beef broth

cream cheese

(8-inch) whole-wheat tortillas

cheddar cheese

Cooking spray

Optional toppings: salsa, guacamole, sour cream, or plain Greek yogurt

If making this in the Instant Pot, cut the roast into 2&#215;2 inch pieces. Place the roast in the slow cooker or Instant Pot and rub the taco seasoning over all sides of the meat. Add the broth. 

Slow Cooker

Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. 

Instant Pot

Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the remaining pressure.

Transfer the beef to a cutting board and discard the liquid in the cooker. Using two forks, shred the meat and return it to the cooker.

Stir in the cream cheese and salsa until well combined and melted.

Arrange the tortillas on a clean, flat surface. Using a slotted spoon or tongs, top each tortilla with an equal amount of the beef mixture, leaving a little room at the edges so the filling doesn’t spill out. Top the beef with about 3 tablespoons of shredded cheese. Roll up the tortillas very tightly. (Freezing instructions begin here.) 

Preheat the oven to 400°F and position the racks in the upper and lower thirds. Spray two rimmed baking sheets with cooking spray or line them with parchment paper. (Or, use one baking sheet to cook half the taquitos and freeze the rest to bake later.)

Arrange the taquitos seam-side down on the baking sheets, leaving a little room around each one. Spray the tops with cooking spray and bake for 15 to 20 minutes, switching the pans from top to bottom halfway through the cooking time, until the cheese has melted and the tortillas are golden brown.

Serve warm with your favorite toppings. 

Do not thaw. Follow Steps 6 and 7, but cover the frozen taquitos with foil and bake for 25 minutes, then remove the foil and bake for 5 to 10 minutes more, until golden brown and completely warmed through. Follow Step 8. 

I wish I could give this a 6! Absolutely delish. They freeze/defrost beautifully. I'm making my second batch in 2 weeks to stock the freezer. I used arm roast because that's what I had from my CSA. Also added cilantro to instapot. I used the taco seasoning recipe as well.

I’ve made this 3 or 4 times now. This last time I tried the instant pot instead of the slow cooker, still amazing! My family loooves this recipe! (My husband can’t have onion so I have to skip the salsa and use canned diced tomatoes with chilis, works great!)

Made these with ground beef tonight. Super fast and easy. Just omitted beef broth and browned the beef in a pan with cream cheese, taco seasoning and salsa. Delicious and simple!

I made these with corn tortillas; I did have to heat them up before filling and rolling to prevent breaking. When I baked them (from frozen!), I put a layer of enchilada sauce underneath and on top, then sprinkled on some cheese. They were absolutely delicious and I will definitely be repeating the recipe!

I was making last minute so I had to tweak the ingredients used - but these were a DEFINITE HIT with my entire family!  
I didn't have time to defrost and cook a roast, so instead I used browned ground beef, adding in the taco seasoning during browning and left out the beef broth since it didn't seem necessary.  I'm so happy I doubled the recipe and used the "freeze for later instructions" for the taquitos we didn't plan to eat last night.  The Creamy Chicken Taquitos are now in our near dinner-plan future!

My family really loved these!  I was surprised because my husband is a picky eater.   Made enough to freeze for a meal later.

Put this recipe on for a busy morning dinner cause you literally just have to throw the roast in the pot with taco seasoning. Then the evening put together is super minimal and very good. Made it dairy free by subbing guacamole for cream cheese and topping with dairy-free cheese shreds.

https://content.jwplatform.com/videos/2Jnpd5MS.mp4

Making Shredded Beef Taquitos in the slow cooker is a breeze. The flavorful, moist beef is shredded, mixed with cream cheese & salsa, and then wrapped in a tortilla. Once beef taquitos are prepped, they can be baked or frozen for later. Top with your favorite fresh Mexican toppings like guacamole, salsa, or sour cream and serve with a side salad for a satisfying meal that the whole family will love.

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Homemade Taquitos

Air Fryer Taquitos

Beef Taquitos

Top 3 beef taquitos recipes from across the web

The most viewed beef taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Taquitos

Air Fryer Taquitos

Beef Taquitos

The most viewed beef taquitos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine