Beef and Cheese Taquitos (Crispy Fried) | CookOS

Beef and Cheese Taquitos

Name: Beef and Cheese Taquitos (Crispy Fried)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground beef; 1 tbsp vegetable oil; 2 tbsp taco seasoning; 1 tbsp tomato paste; 1/4 cup water; 8 oz Oaxaca cheese, shredded; 12 corn tortillas; 1 cup vegetable oil, for frying; Queso, for serving; Sour cream, for serving; Pico de gallo, for serving; Fresh cilantro, for garnish; Avocado, sliced for serving

Beef and cheese taquitos are crispy fried corn tortilla rolls stuffed with seasoned ground beef and Oaxaca cheese, then finished with queso, sour cream, and fresh pico de gallo for a complete appetizer or light meal.

🌍Mexican 🏷️Taquitos 🏷️Beef taquitos 🏷️Crispy tacos 🏷️Ground beef Oaxaca cheese

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

1 lb ground beef
1 tbsp vegetable oil
2 tbsp taco seasoning
1 tbsp tomato paste
1/4 cup water
8 oz Oaxaca cheese, shredded
12 corn tortillas
1 cup vegetable oil, for frying
Queso, for servingoptional
Sour cream, for servingoptional
Pico de gallo, for servingoptional
Fresh cilantro, for garnishoptional
Avocado, sliced for servingoptional

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Instructions

1
In a large skillet over medium-high heat, add oil. Once hot, add the ground beef and cook, breaking it up with a spoon, until browned.
2
Drain any excess grease. Stir in the taco seasoning, tomato paste, and water. Simmer for a few minutes until the sauce has thickened.
3
Warm the corn tortillas to make them pliable. Place a small amount of shredded Oaxaca cheese down the center of a tortilla, followed by a spoonful of the beef mixture.
4
Roll the tortilla up tightly.
5
In a separate skillet, heat about an inch of oil over medium-high heat. Carefully place the taquitos seam-side down in the hot oil.
6
Fry for 2-3 minutes per side, until golden brown and crispy. Remove from the oil and let drain on a wire rack or paper towel-lined plate.
7
Arrange the taquitos on a plate. Top with warm queso, a drizzle of sour cream, and fresh pico de gallo. Garnish with cilantro and serve with sliced avocado if desired.

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Tips & Notes

Pro tips

Warm corn tortillas in a dry skillet for 15–20 seconds before rolling to prevent splitting and ensure they seal properly.
Use a meat thermometer: cook ground beef to 160°F internal temperature and drain excess fat before mixing with taco seasoning.
Fry taquitos at exactly 350°F and watch for a golden-brown exterior; oil that's too hot burns the tortilla before the filling heats through.
Roll taquitos seam-side down on the cutting board, then place seam-side down in hot oil so the seam seals and doesn't unravel during frying.

Substitutions

Ground beef → ground turkey or chicken (reduces fat; use same seasoning)
Oaxaca cheese → fresh mozzarella or Chihuahua cheese (similar melting point)
Corn tortillas → flour tortillas (thicker, less likely to tear; adds richness)
Taco seasoning → 1 tbsp chili powder + 1 tsp cumin + ½ tsp garlic powder + ½ tsp paprika (homemade blend)

Storage & make-ahead

Store cooked taquitos in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 5 minutes or briefly in hot oil to restore crispness. Uncooked taquitos freeze for up to 2 weeks.

Equipment

deep-fry or candy thermometer · heavy-bottomed skillet or Dutch oven · slotted spoon or spider strainer

Common Questions

Can I make taquitos ahead of time?

Yes. Assemble and freeze taquitos on a baking sheet for 2 hours, then store in an airtight container for up to 2 weeks. Fry directly from frozen, adding 1–2 minutes to cook time.

What's the best way to keep taquitos crispy?

Fry at 350°F until golden brown (2–3 minutes), then drain on paper towels immediately. Serve within 30 minutes, or reheat in a 375°F oven for 5 minutes.

Can I use a different cheese?

Yes. Oaxaca, fresh mozzarella, or Chihuahua cheese work best because they melt smoothly. Avoid aged hard cheeses, which won't bind the filling properly.

How do I keep tortillas from tearing when rolling?

Warm tortillas in a skillet or microwave for 15–20 seconds to make them pliable. Work quickly and don't overfill; about 2 tablespoons of filling per tortilla is ideal.

Can I bake taquitos instead of frying?

Baking produces a softer texture, not the crispy exterior frying provides. If baking, brush with oil and bake at 400°F for 12–15 minutes, turning halfway through.