Forget the frying – these Mexican Shredded Beef Baked Taquitos are crisp and flavorful without the added calories. They freeze well, too!
Sometimes, it takes me many, many times to get a recipe just right. And sometimes, we find ourselves with lots food from a recipe I tested multiple times in a row.
Like the Instant Pot Chipotle Shredded Beef that I posted a couple of weeks ago. While my husband is a big meat eater, he’s not a big roast fan. But I made that recipe 3 times in less than 2 weeks. I had shredded beef coming out my ears. Some of it was eaten as is, some of it was frozen. But I tried to repurpose a lot of it.
So I threw a few things together and came up with these Mexican Shredded Beef Taquitos. And I liked them so much that I had to snap a few photos and share them with you.
They are baked instead of fried, so they are not only easy, but you save some calories over frying. The filling is super creamy with just a little bit of a kick – aka just right. I prefer to make baked taquitos with flour tortillas over corn simply because corn tortillas have to be perfectly fresh or they crack really easily. So flour are a lot easier to work with.
These Mexican Shredded Beef Taquitos were a hit, and the perfect way to make a dent in my leftover beef. Now I’m wishing I had a stock of these in the freezer, as well!
More Shredded Beef Recipes
Enchilada Beef Sliders
Beef Barbacoa
Chipotle Beef Baked Taquito Recipe
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Mexican Shredded Beef Baked Taquitos
Ingredients
- 1 cup grated Monterey Jack cheese
- 4 oz cream cheese at room temperature
- 3 cups Chipotle Shredded Beef
- 4 oz can diced green chiles
- 1/4 cup chopped cilantro
- 12 flour tortillas
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with foil and place a baking rack on top. Spray with nonstick cooking spray.
- In a large bowl, mix the Monterey Jack cheese and the cream cheese together until blended. Add the shredded beef, green chiles and cilantro and stir to combine.
- Heat the tortillas in the microwave for 30 seconds to soften them. Spread some of the beef mixture on the lower third of the tortilla, staying a little bit away from the edges. Roll the tortilla, then place on the baking rack, seam side down. Repeat with the remaining tortillas and filling.
- Spray the rolled taquitos with nonstick cooking spray, then sprinkle with coarse salt. Bake in the preheated oven until browned and crisp, about 10 minutes. Remove from the oven and allow the taquitos to cool slightly before serving.
Alaina @ A Not So Quiet Kitchen says
I love baked taquitos! I’ve never made them with shredded beef before and these sound so delicious! I’ve also never had enough to freeze but what a great idea! Perfect dinner for a busy school night! I’ll be trying a double batch of these for sure!