Beef Taquitos

Name: Beef Taquitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8–10 taquitos
Cuisine: Mexican
Ingredients: 1 lb ground beef; 3 tbsp olive oil; 1 small onion, finely diced; ½ tbsp salt (or to taste); 1 tsp black pepper; 1 tsp tomato paste; ½ cup water; 8–10 small flour tortillas; 1 cup shredded mozzarella cheese; 1 cup shredded sharp cheddar cheese; Olive oil, for pan-frying; 2 medium tomatoes, finely diced; ½ cup fresh parsley, chopped; Salt, to taste; Your favorite dipping sauce (sour cream, garlic sauce, or ranch)

These cheesy beef taquitos are filled with seasoned ground beef, melted mozzarella, and sharp cheddar cheese. Each tortilla is rolled and pan-fried until golden and crispy on the outside. Serve with a fresh tomato and parsley salad and your favorite dipping sauce for an extra bit of flavor.

45 minutesMakes 8–10 taquitos

MexicanOctober 13, 2026

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The recipe

Beef Taquitos

Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Serves: 8–10 taquitos

Ingredients

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For the Beef Filling:

For the Taquitos:

For Serving:

Method

Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the finely diced onion and sauté for approximately 8–10 minutes, stirring occasionally, until softened and lightly golden.
Add the ground beef to the pan, breaking it apart with a wooden spoon. Cook for approximately 7–10 minutes, stirring occasionally, until completely browned and no pink remains.
Add the salt, black pepper, and tomato paste. Stir until everything is well combined, then pour in ½ cup of water. Continue cooking for another 3–5 minutes, allowing most of the liquid to evaporate. The filling should be moist but not watery.
Remove the pan from the heat and let the beef mixture cool for approximately 5–10 minutes. This makes the taquitos easier to assemble and prevents the tortillas from becoming too soft.
Place a small portion of the ground beef mixture onto each tortilla, followed by a handful of shredded mozzarella and sharp cheddar cheese. Roll the tortilla tightly around the filling, keeping the seam underneath.
Using the same pan, add enough olive oil to lightly coat the bottom. Heat over medium heat, then carefully place the taquitos seam-side down. Cook for approximately 2–3 minutes per side, turning as needed, until the tortillas are golden brown and crisp and the cheese has melted.
In a small bowl, combine the diced tomatoes and chopped parsley. Season lightly with salt and mix.
Arrange the taquitos on a serving plate, spoon the fresh tomato and parsley mixture over the top, and serve with your favorite dipping sauce.
Enjoy!

Dilruba’s tips

Traditional Mexican taquitos are usually made with corn tortillas filled with shredded beef or chicken, then fried until crispy. For my version, I wanted to try something different by using flour tortillas filled with seasoned ground beef, mozzarella, and sharp cheddar cheese.
You don't need to completely submerge the taquitos in oil! A thin, even layer of olive oil covering the bottom of the pan is enough. Place the taquitos seam-side down first to help keep them closed, then cook over medium heat for approximately 2–3 minutes per side, turning as needed until golden and crispy. Keep an eye on them, as flour tortillas can brown quickly!