Description
Crispy baked beef taquitos filled with seasoned ground beef, black beans, corn, and cheese. A quick and easy weeknight dinner or party appetizer!
Ingredients
Scale
- 1 pound ground beef (80/20 blend is great for flavor)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro, fresh
- 24 corn tortillas (6-inch size)
- Cooking spray
- Optional toppings: sour cream, guacamole, salsa, pico de gallo, shredded lettuce
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the taco seasoning and water. Bring the mixture to a simmer and cook for about 5-7 minutes, or until the liquid has reduced and the beef is nicely coated with the seasoning.
- Stir in the rinsed and drained black beans and corn. Cook for another 2-3 minutes, until heated through.
- Remove the skillet from the heat and stir in 1/2 cup of the cheddar cheese, 1/2 cup of the Monterey Jack cheese, and the chopped cilantro. Let the filling cool slightly.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or until pliable. Alternatively, warm them in a dry skillet or in the oven.
- Lay a warmed tortilla on a flat surface. Spoon about 2-3 tablespoons of the beef filling onto the center of the tortilla.
- Fold in the sides of the tortilla slightly, then tightly roll it up from the bottom. Secure with a toothpick if needed.
- Repeat with the remaining tortillas and filling.
- Preheat oven to 400°F (200°C).
- Lightly spray a baking sheet with cooking spray. Place the rolled taquitos seam-side down on the prepared baking sheet.
- Lightly spray the tops of the taquitos with cooking spray.
- Bake for 15-20 minutes, or until golden brown and crispy.
- If desired, sprinkle the remaining cheddar and Monterey Jack cheese over the taquitos during the last 5 minutes of baking.
- Let cool slightly before serving. Serve with your favorite toppings.
Notes
- Make it Vegetarian: Substitute the ground beef with crumbled tofu or black beans for a vegetarian option.
- Add Spice: Add a pinch of cayenne pepper or a diced jalapeño to the beef filling for a spicier kick.
- Use Different Cheeses: Experiment with different types of cheese, such as pepper jack or queso fresco.
- Air Fryer Option: Preheat your air fryer to 375°F (190°C). Place the taquitos in the air fryer basket in a single layer, making sure they are not touching. Cook for 8-10 minutes, or until golden brown and crispy, flipping halfway through.
- Freezing Instructions: After baking, let them cool completely. Then, wrap them individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. To reheat, bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 25 minutes