Smoky BBQ Beef Taquitos (Baked & Crispy)
These BBQ beef taquitos are superb in the most special way. Check out this very easy recipe that I love making at home.
Equipment
Large skillet (12-inch / 30cm)
Small saucepan
Whisk
Rimmed baking sheet
Pastry brush
Instant-read meat thermometer
Ingredients
1 lb ground beef - cooked and drained, about 450g
12 medium flour tortillas
2 cups mozzarella cheese - grated, about 225g
4 oz cream cheese - softened, such as Philadelphia, about 115g
⅓ cup hot sauce - such as Frank's RedHot or your preferred BBQ-style hot sauce, about 80ml- ⅓ cup whole milk - about 80ml
2 tablespoons butter - about 30g- 1 teaspoon all-purpose seasoning - such as Lawry's or similar savoury seasoning blend
1 teaspoon garlic powder
2 tablespoons vegetable oil - about 30ml
1 pinch salt - to taste
Instructions
- Preheat the oven to 425°F / 220°C (200°C fan-forced).
- Melt the butter in a small saucepan over medium heat.2 tablespoons butter
- Combine all-purpose seasoning and the garlic powder with the butter and cook for 1 minute.1 teaspoon all-purpose seasoning, 1 teaspoon garlic powder
- Drop the cream cheese in the butter mixture and stir until melted. Make sure the cream cheese is thoroughly combined with the butter mixture.4 oz cream cheese
- Stir in hot sauce (I use a whisk) and milk and simmer for 5 to 8 minutes. You may want to add salt to taste.1/3 cup hot sauce, 1/3 cup whole milk, 1 pinch salt
- Add the cooked, drained ground beef to the sauce and stir until evenly coated.1 lb ground beef
- Lay out one tortilla at a time. Fill each tortilla with about ¼ to ⅓ cup of the beef mixture.12 medium flour tortillas
- Drop as much mozzarella as desired on top of the filling mixture on each tortilla.2 cups mozzarella cheese
- Roll each tortilla tightly into a taquito shape and place seam-side down on a greased or lined rimmed baking sheet.
- Repeat with the remaining tortillas and beef mixture — you should get approximately 12 taquitos.
- Brush taquitos with oil on all sides. Be sure not to drench them in oil, or you will have a greasy mess.2 tablespoons vegetable oil
- Bake at 425°F / 220°C for 15 to 18 minutes, rotating the taquitos every 5 minutes, until golden brown and crispy on all sides.
- Serve with your favourite blue cheese or ranch dressing and celery sticks.
Notes
Storage: Refrigerate cooked taquitos in an airtight container for up to 3 days. Reheat in the oven or air fryer at 375°F / 190°C for 8–10 minutes — avoid the microwave to keep them crispy.
Freezer-friendly: Freeze baked taquitos in a single layer until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 400°F / 200°C for 12–15 minutes, turning once.
Make-ahead: Assemble rolled taquitos up to 24 hours in advance. Refrigerate on the baking sheet covered with cling film. Brush with oil and bake from cold, adding 2–3 extra minutes.
Substitution: Swap flour tortillas for corn tortillas — briefly warm them in the microwave for 20 seconds so they don't crack when rolling.
Pro tip: Drain the cooked ground beef thoroughly before adding it to the sauce. Excess fat makes the tortillas soggy from the inside, regardless of how well you oil the outside.
Nutrition
Serving: 1servingCalories: 639kcalCarbohydrates: 33gProtein: 28gFat: 44gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 114mgSodium: 1237mgPotassium: 370mgFiber: 2gSugar: 4gVitamin A: 659IUVitamin C: 0.02mgCalcium: 339mgIron: 4mg
How did this recipe turn out for you?Rate this Recipe !
