Over a year ago, I dove into the debate of flauta versus taquito since they are both made from a tortilla filled with meat, tightly rolled and then deep fried. Ummm...yep I'm still slightly confused, except that maybe I figured out taquitos are smaller than flautas. A reader commented and said that using corn tortillas is more Mexican, while using flour tortillas is Tex-Mex.
In any case, those baked Flautas were such a big hit both with readers and in our family, I wanted a baked taquito using ground beef (since it's so inexpensive). The addition of cream cheese and salsa stirred right into the meat gives these puppies full flavor with a slightly creamy texture.
Recipe adapted from Our Best Bites
1 lb lean ground beef
2 tbsp taco seasoning (homemade or store-bought)
1/3 cup light cream cheese
1/4 cup salsa
1 tbsp lime juice
3 tbsp cilantro, chopped
2 tbsp green onions, chopped
1 cup grated cheese (cheddar, mozzarella or pepperjack)
12 small flour tortillas (can also use corn tortillas)
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
In a large frying pan over medium-high heat, brown the ground beef and break it up into crumbles as it cooks. Add the taco seasoning and cook the beef about 8 minutes until cooked through.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cilantro and green onions and stir to combine. Once the beef is browned, add the beef and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Place 2-3 tbsp of beef mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can. If your tortillas are cracking or breaking, you can microwave them for 10-20 seconds with a damp paper towel over top. Once rolled, place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or brush with a bit of oil and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip taquitos in salsa, sour cream, guacamole, or Chipotle Ranch dressing.
Click here for printable version of Creamy Beef Taquitos
Oh my these things are good! Loved by the kids and the adults in our family, I made these for dinner one week, then made them the next week for company (who also raved) and made some more a few days later for couple from our church that just had a baby. Both creamy and crispy you'll love these for dinner or for an appetizer.
These also reheat really well for lunch the next day by placing in a 350 degree oven just to warm through and crisp up a bit. You could also freeze them after they have baked and cooled. For a quick meal, pull them from the freezer and place on a baking sheet in a 350 degree oven to heat through and crisp up.
- Creamy Beef Taquitos + Avocado Corn Salad
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