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Crispy, crunchy and savory, these Oven Baked Beef Taquitos are simple to make and are sure to be a new family favorite. Made using just a few wholesome ingredients, such as ground beef, refried beans and corn tortillas, these are perfect for a busy weeknight and are also freezer-friendly.
Beef and Bean Baked Taquitos
Taquitos are rolled tacos that are typically fried up until crispy. In this recipe, we’re switching things up and baking them! It’s an awesome hands-off way to get this super fun and delicious recipe ready for an easy weeknight meal. We’re filling ours with a simple spiced ground beef mixture, with refried beans and a bit of cheese.
These baked taquitos are amazing straight from the oven as is, but the real fun comes with how you serve these up. I love serving them up over a bed of thin-sliced lettuce with a ton of garnishes such as tomatoes, salsa and cheese. Get creative here. But no matter how you serve it, I promise everybody in your family is going to love this recipe.
Ingredients Needed for Beef Taquitos
Here is an overview of the list of ingredients you need for this recipe. For the full recipe with measurements and instructions, keep scrolling to the bottom.
- Avocado Oil
- Ground Beef
- Spices: Paprika, Chili Powder, Garlic Powder, Onion Powder
- Salt and Pepper
- Refried Beans (either store-bought or homemade)
- Shredded Mexican Cheese
- Corn Tortillas
- Garnishes: Salsa, Cheese, Lettuce, Cilantro, Tomatoes, etc
What Type of Tortillas to Use
We tested this recipe with corn tortillas and chickpea flour tortillas(from Siete Foods). Both worked well! We also know you can easily use traditional flour tortillas if you want.
I also have tortillas in my cookbook, and you can use those homemade tortillas if you’d like, too!
Tips for Rolling Taquitos
My best tip for rolling taquitos is to make sure your tortillas are heated up! If you skip this step, your tortilla won’t be as flexible, and it could crack when filling, or unroll. So take the time to heat up the tortillas.
There are a few different methods of warming up tortillas, but the most common is to heat them up one by one in a hot skillet. Or to place them in the microwave to soften. I don’t recommend heating them over an open flame or under a broiler when making enchiladas as they can get too crispy.
If you are warming them up one by one, place the heated tortillas in a towel while you heat the others so they stay warm.
Once you’ve warmed up the tortillas, place the filling off the center toward one end of the tortilla in a small mound. Then, roll it up tightly and place it seam side down on your prepared sheet pan.
Pro-tip: Don’t roll it out so tight that you squish your filling down to the edges of the rolled tortilla. As this bakes, the filling will bubble and start to come out the sides. If you push the filling towards the edge of the tortilla before it bakes, more of the filling will spill out the sides than necessary.
How to Bake Taquitos
The taquitos are baked in the oven on a sheet pan. You don’t need to use a ton of oil to get these crispy, but you need to use enough that it actually can crisp up.
We recommend rubbing or spraying oil on the parchment paper, and then doing the same with the tops of the taquitos after they have been rolled. We love this Avocado Oil Spray for this. It allows an even distribution of oil on both the sheet pan and the tortillas without adding too much, and the only ingredient in this spray is the oil!
The tortillas are baked in a 400ºF oven for about 15-20 minutes. They should be flipped halfway through the baking time. I recommend baking them for 10 minutes first, flipping and then baking for the additional amount of time it takes for them to get lightly golden and crispy. Baking time will vary depending on the type of tortilla you use.
How to Serve Them
Honestly, they’re so delicious they can be served all by themselves. But serving them with garnishes is fun too. Here are some garnish recommendations:
- Shredded Lettuce
- Diced Tomatoes
- Cheese
- Hot Sauce
- Salsa
- Scallions
- Avocado Slices
- Diced or Marinated Onions
- Guacamole
- Cilantro
Freezing and Reheating Taquitos
We love a good freezer meal, and these Beef Taquitos freeze so well!
To freeze them, let them fully cool down. Freeze them flat on a sheet tray until they’re frozen solid (about 8 hours in the freezer), and then transfer them to a freezer-safe bag. They keep well for 3-6 months.
When ready to heat, place in a toaster oven or back in the oven and bake for about 15-20 minutes, flipping halfway through until very hot and crispy.
Watch the video here:
Looking for more Mexican-inspired food? Check out these recipes:
- Butternut Squash and Black Bean Enchiladas
- Chicken Enchilada Spaghetti Squash Casserole
- Mexican Breakfast Casserole
- 30-Minute Loaded Taco Skillet
Oven Baked Beef Taquitos
Ingredients
- 1 teaspoon avocado oil plus additional for greasing the taquitos
- 1 lb. grass-fed ground beef
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 cup refried beans either store-bought or homemade
- 1 cup shredded mexican cheese
- 12 corn tortillas
Instructions
- Preheat oven to 400ºF and line a rimmed baking sheet with a piece of parchment paper. Lightly oil the parchment paper.
- Heat olive oil in a skillet over medium heat. Once hot add beef and cook until no longer pink, about 4-6 minutes. Drain any excess fat.
- Add the paprika, chili powder, garlic powder, onion powder, salt and pepper and cook for 1 minute. Shut off the heat, and let cool slightly before transferring the mixture to a bowl.
- Add the refried beans and shredded cheese to the bowl and mix together until well combined.
- Warm tortillas up either in a hot cast-iron skillet or in the microwave until malleable. Place 1 tortilla down on a flat surface and fill it with about 1/4 cup of the beef mixture off to the side. Roll up the tortilla tightly and place it, seam side down on the baking sheet. Continue until all of the filling has been used up.
- Lightly oil the tops of the tortillas.
- Bake on the lowest rack in the preheated oven for 15-20 minutes, flipping halfway though, until the tortillas are lightly crisp and the filling is melty.
- Serve taquitos as desired with optional garnishes of chopped lettuce, tomato, queso fresco, cilantro and hot sauce!
Made this recipe for dinner with my husband, sister and brother-in-law and we greatly enjoyed them! I was worried the corn tortillas would crack and not make it, but warming them up per the instructions in this recipe was key! They were beautiful!
I had fajita marinated chicken so I used that instead of beef and shredded it after I cooked it! It was delicious! I used Trader Joe’s corn tortillas and they were delicious! Air fryer works well in cooking these too!
I made these and my family loved them. My son called them mexican cannolis…too funny! They loved everything about them esp. that the filling did not fall out when you ate them. A family favorite!
If I’m prepping these to serve the next day, would you recommend freezing them after you’ve already baked them, or before you bake them and just after they’re rolled?
Really good recipe, my husband called it a keeper! To those who had problems rolling the corn tortillas, make sure they are heated well, using the cast iron skillet is the way to go. Also, it takes longer than you would expect, don’t tush this process, they do become pliable and won’t rip!
These were pretty good but my corn tortillas also split open despite warming them carefully. I would use another brand next time, corn/flour blend, or flour tortillas. The filling was delicious, I used taco seasoning. Your pictures are beautiful!
I had talked about making these for a while and finally did. My husband is HOOKED! We’ll be making other variations soon.
Five stars for flavor but while they were tasty, mine all split open and were a hot mess. We ended up eating them out of a bowl. 😂
I used microwave and wet a paper towel to heat up a corn tortilla. they all pretty much split open in oven they look nothing like yours. lol. what did I do wrong ?
What size tortillas is best ?
Any! Standard size.
I’ve been wanting to make these for some time now. I am so glad I did! Super simple, had all ingredients on hand, and they were nice and crispy. I didn’t add any cheese to mine, and the filling was still so delicious. I used a large cookie scoop to fill the tortillas and it was just the right amount.
Made this tonight, it was a hit! Truly tastes like a restaurant! We served with lettuce, tomatoes, sour cream, and guac!
Mine looked nothing like this, but the taste was there! I followed the directions to heat up my corn tortillas but just could not keep them from splitting. Luckily my family didn’t care that it mostly was a pile of Ingredients because they tasted good! I’ll try with the chickpea tortillas next time to see if that helps.
SO good, SO simple, and an easy clean-up! As always, loving what you post. These were fun to make and are now going to be in constant rotation. Subbed dairy-free/plant based cheese and worked just fine! Toddler loves them, too. Thank you for always posting simple and delicious meals!
We’ve made these twice since you posted these on Instagram! We are absolutely OBSESSED! We follow the recipe exactly as is and serve with a side salad of romaine, red onion, avocado dressing, and sour cream and salsa on the side for dipping of course. They are easy and seriously better than takeout. We’ll be making this for years to come – thank you!
I am OBSESSED with these taquitos! Not only are they super quick and easy to make, they are SO delicious and you can freeze them! We’ve been eating them weekly and I am going to make a batch for my sister-in-law who’s having her second baby.
These were delicious and super easy to make! I made your refried beans recipe at the same time as I was cooking the beef! The key is finding a good corn tortilla, mine were ok, a few cracked even though I heated them, but they didn’t fall apart and got nice and crunchy. The filling is super authentic Mexican tasting, DELICIOUS!! Definitely making these again! Family approved since I doubled the recipe it fed all 5 of us…teens included!
These were absolutely delish! We only used 1/8 of a cup of filling so we ended up with more but I’m not upset about that!!
This recipe was amazing! My house was smelling like a Mexican food restaurant while these were baking! I can’t wait to attack this again and perfect my rolling technique. The beef mix was amazingly authentic and delicious, and some fun garnishes really upped this whole meal as a winner to my family!
Hi, These look great! I’m wondering what brand of corn tortillas you use. I have a hard time finding corn tortillas with limited, whole ingredients.
We used a brand we found in Whole Foods called Mi Rancho, and the ingredients are just corn and lime.