Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
One baked beef taquito served on a white plate beside a fresh half lemon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Beef Taquitos with Chili-Lime Crust

Recipe by Chloe Davis

These 30-minute baked taquitos deliver all the crunch of deep-frying without the stovetop mess. The secret is brushing the tortillas with oil and dusting them with a chili-lime seasoning before they hit the hot oven, creating a brilliantly savory, red-speckled crust that locks in the cheesy ground beef filling.

  • Total Time30 minutes
  • Yield14 taquitos (serves 7) 1x

Ingredients

Scale

Beef Filling

  • 1 tablespoon olive or avocado oil
  • 1/2 medium yellow onion, finely diced
  • 1 pound lean ground beef (90/10)
  • 2 tablespoons low-sodium taco seasoning
  • 1 tablespoon tomato paste
  • 2 tablespoons canned diced green chiles (mild)
  • 1/4 cup water

Assembly

  • 14 yellow corn tortillas (6-inch size)
  • 1 1/2 cups shredded pepper jack cheese (about 6 ounces)
  • 2 tablespoons neutral oil (like canola or avocado), for brushing
  • 1 teaspoon chili-lime seasoning (such as Tajín), for dusting

Instructions

  1. Prep the oven and pan: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. Brown the beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced onion and ground beef. Cook for 5 to 6 minutes, breaking the meat apart with a wooden spoon until fully browned and no pink remains.
  3. Build the flavor: Reduce the heat to medium. Stir in the taco seasoning, tomato paste, and green chiles, cooking for 1 minute to toast the spices and caramelize the tomato paste. Pour in the water and simmer for 1 to 2 minutes until the mixture is cohesive and saucy, but not watery. Remove from heat.
  4. Warm the tortillas: Wrap the corn tortillas securely in a stack of damp paper towels. Microwave on high for 45 to 60 seconds, until they are steaming hot and very pliable. Keep them covered while you work so they don’t dry out.
  5. Roll the taquitos: Place about 2 tablespoons of the beef mixture in a line down the lower third of a tortilla. Top with a generous pinch (about 1 1/2 tablespoons) of pepper jack cheese. Roll the tortilla up tightly and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas.
  6. Add the signature crust: Using a pastry brush, generously coat the outside of each rolled taquito with the neutral oil. Dust the tops evenly with the chili-lime seasoning.
  7. Bake: Bake for 14 to 16 minutes, or until the tortillas are deeply golden and crispy at the edges. Let them cool for 3 minutes on the pan before serving.

Notes

  • Why it works: Adding a splash of water and cooking down the tomato paste binds the ground beef into a thick, cohesive filling, preventing the meat from spilling out the ends of the taquitos while they bake.
  • Preventing cracked tortillas: Corn tortillas must be piping hot to roll without splitting. If they start to stiffen while you’re rolling, pop the remaining stack back in the microwave for 15 seconds.

Nutrition (per serving — estimates)

Calories: 370 | Total Carbs: 22g (Fiber: 4g, Sugar: 2g) | Fat: 22g (Saturated: 8g) | Protein: 21g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: 30-Minute Meals, Main Course
  • Method: Baked
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 2 taquitos
  • Calories: 370
  • Sugar: 2g
  • Fat: 22g
  • Saturated Fat: 8g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 21g

Find it online: https://delicious.alfityan.org/2026/08/02/baked-beef-taquitos-with-chili-lime-crust/