Classic Ground Beef Taquitos. Crunchy and delicious appetizers. Dip them into salsa or guacamole, and it’s like a piñata breaking in your mouth.
When I want to indulge at a Mexican fast food restaurant, I get an order of your Classic Ground Beef Taquitos.
I only make these at home every once in a while because they would be gone in two seconds FLAT. Not only that, but I don’t like the smell of fried food in my home. It seems to linger for days…
Then football season comes around, I take out my fat girl pants, and I get my grub on!
Making this dish should NOT be a chore. Chores are for 9-year-olds, not busy people like you and me.
I’m going to give you some shortcuts on how to prepare the meat for your Classic Ground Beef Taquitos.
Tip 1: Got leftover ground beef? Add it to a pan with your favorite salsa. Let it simmer for 5 minutes.
Tip 2: Got uncooked ground beef? Cook it. Drain it. Add your favorite salsa. Let it simmer for 5 minutes.
Tip 3: Got no ground beef, but you’re looking for mouthwatering food pictures? Keep scrolling! 😀
Now you are halfway to eating some taquitos without visiting your amigos at the Mexican restaurant down the street.
Disclosure: This post contains affiliate links.
You want to use corn tortillas for your Classic Ground Beef Taquitos.
Unfortunately, they don’t fold very easily. I think it’s something in the way they are processed.
To make the tortilla pliable, you have to nuke them for 30 seconds in the microwave. Or if you don’t believe in microwaves, stick them in a warm oven for a few minutes.
If you don’t warm them up, the tortilla will break on you. This will making rolling the taquitos very difficult. No bueno!
Toothpicks. Remember when you were a kid, and they would hand them out at restaurants? Nowadays, I hardly ever see them.
I only use them when I am rolling up some Classic Ground Beef Taquitos. Once they are cooked, don’t forget to take them out, or someone could get hurt.
All that is left now is to fry them for a few minutes on each side, and hit the gym … TOMORROW. 😉
If you are not interested in frying the taquitos, you can put them in the oven. 425 degrees F for 20 minutes, or until golden brown.
I know there are some of you who do not eat red meat. Instead, you can use ground chicken or ground pork and follow the same procedure.
For those of you with a deep frying, the Classic Ground Beef Taquitos will cook in half the time. 3 minutes in the fryer, and they are ready.
What kinds of oils are good for frying?
I used canola oil to fry the Classic Ground Beef Taquitos.
What kinds of healthy oils can you use for frying?
Extra light olive oil and sunflower oil are excellent oils. They have unsaturated fats for a heart healthy diet and a high smoke point perfect for frying.
- ½ lb ground beef
- ½ cup your favorite salsa
- 1 dozen tortillas
- ¼ cup shredded cheddar cheese
- 2 cups oil
- 1 dozen toothpicks
- More salsa (optional)
- Guacamole (optional)
- Cook ground beef, drain, and return to pan with your favorite salsa.
- Let simmer for 5 minutes. Then remove from heat.
- Warm tortillas in the microwave for 30 seconds.
- Add a spoonful of ground beef to the tortilla.
- Add shredded cheese.
- Roll up and tie with a toothpick, as shown in picture above.
- Set aside. Repeat.
- Heat oil in a pan.
- Fry taquitos 3-minutes on each side, or until golden brown.
- Drain on a paper towel.
- Serve with salsa and/ or guacamole.
- NOTE: Do not overcrowd the pan, or they will not cook properly.
How to Freeze Beef Taquitos
- Bake or fry the taquitos as normal.
Let them cool.
Place them in a freezer bag and freeze.
To reheat, wrap the taquitos in a paper towel.
Microwave for 1 minute.
Note: They will not be as crispy as when they first came out of the oven.
Fully cooked, taquitos last 3-4 days in the fridge.
Fully cooked, taquitos last up to 3 months in the freezer.
Something to be aware of: Taquitos are great for game day or the Super Bowl. Be very careful when leaving food out for several hours. You can get sick or your guests sick.
Taquitos Vs. Flautas
Basically, they are the same thing.
My family is from Durango, Mexico. It’s a northern state. I grew up thinking taquitos were made with corn tortillas, and flautas were made with flour tortillas.
Then, I started traveling around Mexico and learned that some people called taquitos “flautas.” Trust me, I was very confused.
What I do nowadays is if I see the word “taquitos” or “flautas” on a menu, I ask what type of tortilla they are using: corn or flour?
I also ask what part of Mexico they are from. I’m always curious to see what people call their foods in different regions.
For more Mexican appetizers:
Potato and Cheese Taquitos Recipe
Tomato Molcajete Salsa
Chile de Arbol Salsa
Chorizo Cheese Dip
Hatch Chile Salsa Verde
Hatch Chile Cheese Dip
Avocado Mango Salsa
Baked Vegetarian Nachos
Pico De Gallo
Roasted Tomatillo Salsa Verde
Roasted Tomato Salsa
Salsa De Aguacate, or Avocado Salsa
Shrimp with Chipotle Cocktail Sauce
Creamy Chipotle Dip
Quick and Easy Guacamole
Homemade Spicy Jalapeño Poppers
Salsa De Piña
Carne Asada Fries
Avocado Cilantro Dip for Game Day
Mexican Red Salsa
Spicy 3- Ingredient Jalapeño Spread
Mexican Fried Mac and Cheese