Go Back

Shredded Beef Taquitos

Shredded beef taquitos with crispy golden fried tortillas and a tender, cheesy filling. Quick assembly and frying at 350°F makes classic crunch paired with cool sour cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Main
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Beef filling
  • 2 cup shredded beef
  • 0.5 cup diced onion
  • 0.25 cup cilantro, chopped
  • 2 tbsp salsa
  • 0.25 Salt and pepper to taste
Taquitos
  • 12 small flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 cup vegetable oil for frying
Serving
  • 1 sour cream and salsa for serving

Equipment

  • 1 Dutch oven

Method
 

Make the shredded beef filling
  1. Stir shredded beef, diced onion, cilantro, salsa, and salt and pepper to taste in a bowl until evenly combined, so every tortilla gets the same mix of beef and aromatics.
Fill and roll the taquitos
  1. Lay small flour tortillas on a flat surface and place about 2 tablespoons of the beef mixture in the center of each.
  2. Add some shredded cheddar cheese on top of the beef mixture in the center of each tortilla.
  3. Roll each tortilla tightly around the filling and secure with a toothpick if needed so it holds during frying.
Fry until crispy
  1. Heat vegetable oil for frying in a Dutch oven to 350°F.
  2. Fry the taquitos in batches until golden and crispy, about 2 minutes per side, turning carefully so both sides brown evenly.
  3. Remove taquitos and drain on paper towels to keep the crust crisp.
Serve
  1. Serve taquitos warm with sour cream and salsa for serving on the side for a cool, creamy contrast to the hot filling.

Notes

For the tightest rolls, keep the tortillas covered while you work so they don’t dry out. Refrigerate leftovers in a sealed container up to 3 days; reheat in a hot oven or air-fryer until crisp again. For a lighter option, bake instead of fry (they won’t be as crisp), and use reduced-fat cheese if desired.