Crispy Cheesy Beef Taquitos with Cilantro Lime Crema Tips, FAQ & printable recipe

Tips for success

For the crispiest taquitos, use fresh corn tortillas and do not overfill them. Roll them as tightly as possible without tearing.

If the tortillas crack, they are too dry; warm them longer or brush with a little water before rolling. Frying in small batches ensures even cooking and prevents the oil temperature from dropping too much.

The crema can be made ahead and kept in the fridge. If it thickens, thin with a little water or lime juice.

To keep taquitos warm while frying the rest, place them on a wire rack in a 200°F (93°C) oven. This keeps them crisp without overcooking.

Variations

• Chicken Taquitos: Replace the ground beef with shredded cooked chicken. Season with the same spices and add a little salsa for moisture. Cook until the chicken is heated through and the cheese is melted.
• Spicy Chorizo Taquitos: Use fresh chorizo sausage instead of ground beef. Cook until browned and cooked through, then proceed with the recipe. The chorizo adds a spicy, smoky flavor.
• Vegetarian Taquitos: For a meatless version, use black beans and corn instead of beef. Sauté the onion and garlic, add the beans, corn, and spices, and mash slightly. Fill and fry as directed.
• Baked Taquitos: To bake instead of fry, brush the taquitos with oil and place on a baking sheet. Bake at 425°F (220°C) for 15-20 minutes, turning once, until golden and crisp.

Storage and make-ahead

Fridge

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze uncooked taquitos on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding 1-2 minutes to the cooking time.

Reheat

Reheat frozen or refrigerated taquitos in a 375°F (190°C) oven for 8-10 minutes, or until hot and crisp.

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes, or until hot and crispy. Avoid microwaving, as it makes them soggy.

The beef filling can be prepared up to 2 days in advance and stored in the refrigerator. The crema can also be made ahead.

Assemble the taquitos just before frying, or fry them and reheat in the oven. To freeze, place uncooked taquitos on a baking sheet and freeze until solid, then transfer to a freezer bag.

Serving ideas

Serve the taquitos hot, straight from the skillet, with the cilantro lime crema on the side for dipping.

They are perfect as a main dish with rice and beans, or as an appetizer for parties. Garnish with extra cilantro and a squeeze of lime if desired.

For a fun taco night, set up a toppings bar with shredded lettuce, diced tomatoes, sliced avocado, and hot sauce. The taquitos are also great with guacamole or salsa. Let everyone build their own plate and enjoy the crispy, cheesy goodness.

Frequently asked questions

Recipe card

Crispy Cheesy Beef Taquitos with Cilantro Lime Crema

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 1 lb ground beef
• 1/2 cup finely diced onion
• 2 cloves minced garlic
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 12 corn tortillas (6-inch)
• 1 1/2 cups shredded Mexican cheese blend
• 1/2 cup vegetable oil, for frying
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• Salt, to taste

Instructions

1. Heat 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, about 5 minutes. Add the onion and garlic and cook until softened, about 2 minutes. Stir in tomato paste, cumin, chili powder, oregano, and salt. Cook for 1 minute until fragrant. Remove from heat and let cool slightly.
2. In a small bowl, stir together the sour cream, cilantro, lime juice, and a pinch of salt. Set aside.
3. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable. Place a few tablespoons of the beef mixture and a sprinkle of cheese down the center of each tortilla. Roll tightly and secure with a toothpick if needed.
4. In a small skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking, about 350°F (175°C).
5. Carefully place the taquitos seam-side down in the hot oil. Fry in batches, turning occasionally, until golden brown and crispy on all sides, about 3 minutes per batch. Drain on paper towels.
6. Serve the taquitos hot with the cilantro lime crema for dipping.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

28 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.