These Spicy Beef Taquitos are crispy, flavorful, and full of Tex‑Mex punch. Juicy lean ground beef seasoned with bold spices, mixed with salsa and pepper jack cheese, then rolled into corn tortillas and baked until golden and crunchy. A perfect snack, appetizer, or easy dinner that everyone will love.
They’re also versatile—you control the heat, the cheese, the crispness, and how many you make. Baking instead of frying keeps them lighter without losing the crunch, and assembling ahead of time makes them ready to bake whenever you’re hungry.
Table of Contents
Why You’ll Love This Recipe
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Bold seasoning with chili, cumin, paprika, and red pepper flakes
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Cheese adds a creamy, spicy kick
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Made with lean ground beef to keep things lighter
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Corn tortillas add authentic flavor and texture
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Great for parties, meal prep, or snack evenings
Ingredients (Makes ~16 taquitos)
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1 tablespoon chili powder
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¼ teaspoon garlic powder
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¼ teaspoon onion powder
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¼ teaspoon crushed red pepper flakes
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¼ teaspoon oregano
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½ teaspoon paprika
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1½ teaspoons ground cumin
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1 teaspoon sea salt
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1 teaspoon black pepper
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1 lb 95% lean ground beef
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½ cup salsa (medium heat recommended, adjust to preference)
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3 oz 50% reduced fat Pepper Jack cheese, shredded
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16 corn tortillas (6‑inch size, extra thin works well)
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Cooking spray
Instructions
Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly mist it with cooking spray. Set aside.
Step 2: Mix the Seasoning
In a small bowl, combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, and black pepper. Set this seasoning mix aside.
Step 3: Cook Beef Filling
Heat a nonstick skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Once fully browned, drain off any excess grease. Stir in the seasoning mix and salsa. Transfer mixture to a bowl. Add shredded Pepper Jack cheese and stir to combine.
Step 4: Warm Tortillas & Roll Taquitos
Warm half the tortillas by placing them between two damp paper towels and microwaving for 30‑60 seconds until flexible. Lay a tortilla on a clean surface. Spoon ~2 rounded tablespoons of beef mixture onto the bottom third of the tortilla. Roll tightly from the bottom, folding in the sides. Place rolled taquito seam‑side down on the prepared baking sheet. Repeat with the rest, warming tortillas in batches if needed. Once all are rolled, mist tops lightly with cooking spray.
Step 5: Bake Until Crispy
Bake in the preheated oven for about 15 minutes, until the tortillas are golden brown and crispy. Let cool slightly before serving.
Tips for Success
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Warm tortillas well so they don’t crack when rolling
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Don’t overfill—too much filling makes rolling harder to seal
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Use lighter ground beef (95%) and drain grease for less oil
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Adjust spice level by reducing or increasing red pepper flakes or jalapeños
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Serve with dips like sour cream, guacamole, or salsa for extra flavor
Final Thoughts
These Spicy Beef Taquitos hit the sweet spot between snack and meal. They’re crunchy, loaded with flavor, and satisfying without feeling heavy. Baking gives you that crisp texture without the mess or extra oil of frying, so they feel like a treat you can enjoy again and again.
They’re perfect for game nights, casual dinners, or when you need something you can pop in the oven while you get other things ready. And because they reheat nicely, leftovers work great. Spice them up, add more cheese, or try different sauces beneath or beside them—each version brings something fun.
Share Your Creations
Made these Spicy Beef Taquitos?
Leave a comment and tell me how they turned out!
Did you bump up the heat, use a different cheese, or try a dip? I’d love to see your photos & variations.
Spicy Beef Taquitos
Ingredients
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and lightly mist it with cooking spray. Set aside.
- In a small bowl, combine chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, and black pepper. Set this seasoning mix aside.
- Heat a nonstick skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon. Once fully browned, drain off any excess grease. Stir in the seasoning mix and salsa. Transfer mixture to a bowl. Add shredded Pepper Jack cheese and stir to combine.
- Warm half the tortillas by placing them between two damp paper towels and microwaving for 30‑60 seconds until flexible. Lay a tortilla on a clean surface. Spoon ~2 rounded tablespoons of beef mixture onto the bottom third of the tortilla. Roll tightly from the bottom, folding in the sides. Place rolled taquito seam‑side down on the prepared baking sheet. Repeat with the rest, warming tortillas in batches if needed. Once all are rolled, mist tops lightly with cooking spray.
- Bake in the preheated oven for about 15 minutes, until the tortillas are golden brown and crispy. Let cool slightly before serving.
