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Cheesy Shredded Beef Taquitos in the oven mean you get that signature crisp crunch minus the fry oil mess. These taquitos have become my family go-to for parties and easy weeknight dinners since you can bake a whole tray at once and everyone can pile on their favorite toppings.
You will love how minimal the cleanup is compared to the stovetop version. I remember the first time I made a double batch and had a hungry crowd ask for more as soon as the tray came out of the oven. They quickly disappeared.
Ingredients
- Olive oil for sautéing: helps the onion mellow and adds richness try to use extra virgin for the best flavor
- Minced onion: builds a savory base choose a fresh white or yellow onion that feels heavy for its size
- Mexican Shredded Beef: tender and flavorful this can be homemade or store-bought just look for well-shredded pieces with no excess fat
- Fire roasted green chiles: for a smoky kick opt for canned and do not drain so you get extra flavor
- Finely shredded Monterey cheese: adds gooeyness and melts beautifully look for a block and shred yourself for best melt
- Salt: brightens the filling and ties the flavors together use kosher salt for easier seasoning
- Cooking spray or oil: to coat and crisp the tortillas use a good quality spray to avoid sticking
- Corn tortillas: soft and pliable ones are less likely to crack check the date for freshness Mission Super Soft brand works well
Step-by-Step Instructions
- Make the Filling:
- Heat olive oil in a large skillet on medium. Add the minced onion and cook about two minutes until it softens
- Continue the Filling:
- Add shredded beef fire roasted chiles and salt. Continue cooking seven to ten minutes stirring often until the liquid mostly evaporates and the mixture looks dry. This prevents soggy taquitos
- Finish the Filling:
- Take the pan off the heat and let the mixture cool a few minutes. Once slightly cool mix in the shredded Monterey cheese so it evenly melts
- Prep Your Tortillas:
- Heat your oven to four hundred degrees Fahrenheit. Line your largest baking sheet with foil and spray generously with cooking spray or brush with oil. Arrange up to twelve corn tortillas in a single layer. Spray the tops with cooking spray to help them stay flexible and oven crisp. Bake for about four minutes just until warm and soft. Remove and stack the warmed tortillas then flip the whole stack so the sprayed sides are down. This keeps them supple and easy to roll
- Assemble the Taquitos:
- Scoop about two tablespoons of filling onto the lower third of one tortilla. Roll the tortilla up tightly and place it seam-side down back on your baking sheet. Leave a little space between each one so air can circulate
- Finish and Bake:
- Once all taquitos are rolled give them a final spritz of cooking spray on top so they oven fry beautifully. Bake for fifteen minutes. Carefully flip each taquito so both sides crisp. Bake another ten minutes or until golden and crunchy. Repeat with any extra tortillas and filling. Serve warm with dips and toppings of your choice
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Every time I make these I end up sneaking a few hot off the tray before serving to anyone else. My favorite part is how the cheese stretches from the hot filling when you take your first bite.
Storage Tips
Leftover taquitos keep well in an airtight container in the fridge for up to three days. To reheat pop them back in a hot oven until recrisped. You can also freeze unbaked or baked taquitos in a zip top bag for up to three months. Reheat straight from frozen in the oven so they stay crunchy instead of microwaving.
Ingredient Substitutions
You can swap in flour tortillas if your family prefers a softer bite just decrease the baking time so they do not dry out. For the filling shredded rotisserie chicken or even cooked black beans make a tasty alternative. Pepper jack or a blend of cheddar and mozzarella gives a new cheese twist.
Serving Suggestions
Pile them up and let everyone top their own with guacamole chopped lettuce tomato cheese and Mexican crema or try a splash of your favorite hot sauce. These also make a great lunch with a side of Mexican slaw or street corn salad.
Cultural Context
Taquitos are a staple in many Mexican American kitchens and are often enjoyed as street food too. This baked version keeps the spirit of classic rolled tacos but with a healthful spin for modern family tables.
Recipe FAQs
- → How do I prevent the tortillas from cracking?
Warm your corn tortillas and brush or spray them with oil before rolling. This helps keep them pliable during assembly and baking.
- → Can I use flour tortillas for these taquitos?
Yes, flour tortillas work well. Warm them before filling and adjust baking time to keep them soft inside and crisp outside.
- → What toppings pair best with baked taquitos?
Top with guacamole, shredded lettuce, cheese, diced tomatoes, crema, or your favorite hot sauce for extra flavor and texture.
- → How can I make these taquitos ahead of time?
Assemble and refrigerate rolled taquitos up to a day before baking. Bake straight from the fridge, adding a couple minutes if needed.
- → Is there a gluten-free option for this dish?
Using 100% corn tortillas makes this dish gluten-free. Check packaging to ensure tortillas contain no added wheat flour.
- → How should I store and reheat leftovers?
Store in an airtight container in the fridge. Reheat in the oven at 375ºF until warmed through and crispy again.