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narrow crisp rolled corn tortilla taquitos with ground beef and melted cheddar visible at the open ends, with lettuce, salsa and sour cream beside them
Melissa Hart

Ground Beef Taquitos

Warm corn tortillas thoroughly before rolling them or their first oven minute will open every crack. Keep the filling narrow and set each roll seam-side down on a hot sheet pan; a light brush of oil gives you crisp edges without a skillet full of frying oil.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz 90% lean ground beef
  • 1 tsp ground cumin
  • 1 tsp mild chili powder
  • 1/2 tsp kosher salt
  • 2 tbsp tomato salsa
  • 12 corn tortillas 6-inch
  • 4 oz cheddar finely shredded
  • 1 tbsp neutral oil
  • 1 cup shredded romaine lettuce
  • 1/2 cup sour cream
  • 1/2 cup additional tomato salsa for serving

Method
 

  1. Heat the oven to 450°F with a metal sheet pan inside. Brown the beef in a skillet over medium-high heat for 5 to 6 minutes, breaking it into fine crumbles and cooking it to 160°F.
  2. Stir in cumin, chili powder, salt and 2 tablespoons salsa. Cook for 1 minute until nearly dry, then let cool briefly while you warm the tortillas.
  3. Wrap the tortillas in a clean damp towel and microwave for 45 to 60 seconds until very flexible. Divide the beef and cheese in narrow lines across them and roll tightly.
  4. Carefully brush the hot sheet pan with half the oil. Arrange the taquitos seam-side down and brush with the remaining oil; bake for 8 to 10 minutes, until crisp, golden at the edges and 165°F in the filling.
  5. Serve three per person with shredded lettuce, sour cream and the remaining salsa.