Name: Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; ½ cup onion, minced; 2 cups Mexican shredded beef, drained (about 1 pound); 4 ounces canned green chiles, un-drained (fire roasted recommended); 2 cups finely shredded Monterey cheese (about 4 ounces); ¼ teaspoon salt, or to taste; 20 corn tortillas (about 6″ each; Mission Super Soft Yellow corn tortillas recommended); Oil cooking spray or oil for brushing

If you’re anything like me, you know there’s something incredibly satisfying about a crispy, flavorful taquito—but who wants to deep-fry every time? That’s why I cherish this Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe. It hits all the right notes: crispy outside, tender and cheesy stuffed beef inside, and all without the heavy oil. These baked taquitos are perfect for busy weeknights when you want something delicious without the fuss.

What I love about this recipe is how versatile and forgiving it is. You can prep the beef filling ahead of time, assemble quickly, and pop them in the oven. Plus, since they’re baked instead of fried, they feel a bit lighter—great when you’re craving Mexican comfort food but want to keep it healthier. Trust me, once you try these Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe, they’ll become your go-to snack or dinner option.

Ingredients You’ll Need

Each ingredient in this recipe pulls its weight, combining to create that perfect blend of smoky, cheesy, and savory flavors. When shopping, look for quality shredded beef and fresh corn tortillas to make your taquitos shine.

Olive oil: Helps sauté the onions and adds a light richness.
Onion: Minced finely for sweetness and depth.
Mexican shredded beef: This is the star of the filling. Using pre-cooked, shredded beef saves time—just be sure to drain any excess liquid to keep the filling from getting soggy.
Canned green chiles: I love using fire-roasted for that smoky kick, but mild works fine too.
Shredded cheese: Monterey Jack is my favorite here because it melts beautifully and melts quick.
Salt: Just a pinch to bring everything together.
Corn tortillas: I use Mission Super Soft Yellow corn tortillas since they roll well and crisp nicely when baked. If you use flour tortillas, a quick warm-up in a damp towel helps prevent cracking.
Oil cooking spray: For brushing the outside of taquitos—this helps get that golden crunch without deep-frying.

Variations

I like to tweak this Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe depending on my mood or what’s in the fridge. Feel free to make it your own!

Spicy Version: Add a few dashes of hot sauce or use diced jalapeños for a fiery kick. I once tried this variation for a game day with friends, and they loved the heat.
Cheese Swap: Pepper Jack or Oaxaca cheese can add a different melty goodness.
Vegetarian alternative: Use seasoned shredded jackfruit or beans instead of beef—still delicious and hearty.
Flour Tortillas: If corn tortillas aren’t your thing, warm up flour tortillas wrapped in a damp towel before rolling.

How to Make Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe

Step 1: Prepare the Shredded Beef Filling

Start by heating olive oil in a skillet over medium heat, then add minced onion. Sauté until soft and fragrant—about 3 to 4 minutes. Next, toss in your drained shredded beef and green chiles. Stir everything together for a few minutes, letting those flavors meld. I usually season with a little salt here, but taste and adjust based on your preference.

Step 2: Add the Cheese and Mix

Once the beef mixture is warm and combined, remove from heat and stir in the shredded Monterey cheese. Mixing it in while the filling is still hot lets the cheese soften and blend perfectly. This cheesy filling is what gives these taquitos that wonderful gooey center.

Step 3: Roll the Taquitos

Warm your corn tortillas just enough to make them pliable—this will help prevent cracking when rolled. I pop mine in the microwave wrapped in a damp towel for about 20 seconds. Place a couple of tablespoons of your beef filling in the center, then roll tightly. You can secure the ends with a toothpick if you want, but I usually find the cheese and filling hold things together.

Step 4: Bake Until Crispy

Arrange the rolled taquitos seam side down on a baking sheet lined with parchment. Lightly spray or brush them with oil to get that golden, crispy exterior. Bake in a preheated 400°F oven for about 20 to 25 minutes, flipping halfway through for even baking. Keep an eye on them—the smell will tell you they’re ready!

How to Serve Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe

On a white rectangular plate on a white marbled surface, there are eight rolled crispy golden brown tacos arranged in two rows. Each taco is tightly filled with dark, tender meat that slightly peeks out from the ends. On top of the tacos, there is a generous layer of light green shredded lettuce, followed by a layer of finely shredded pale orange cheese. Small bright red diced tomatoes are scattered on the cheese. The entire dish is drizzled with smooth, white creamy sauce in thin lines across the length of the tacos. Two bright green lime wedges sit at the top left and bottom right corners of the plate. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always serve these taquitos with a little dollop of sour cream and a sprinkle of freshly chopped cilantro. Sliced avocado or a squeeze of lime brightens things up wonderfully. If you like heat, some pickled jalapeños on the side add a perfect zing.

Side Dishes

A simple Spanish rice or a fresh, crunchy salad pairs beautifully with these Shredded Beef Taquitos. I also love serving them alongside homemade guacamole and a bowl of black beans to round out the meal.

Creative Ways to Present

For parties, I arrange the taquitos on a colorful platter with small bowls of different salsas and dips around. Kids enjoy them as finger foods for lunchboxes, and I’ve even cut them in half to make mini taquito appetizers for gatherings. These little touches make the dish fun and inviting.

Make Ahead and Storage

Storing Leftovers

I store any leftover baked taquitos in an airtight container in the fridge for up to 3 days. When you’re ready to eat, you’ll want to re-crisp them so that delightful crunch doesn’t get lost.

Freezing

This is one of the best recipes to freeze because you can assemble the taquitos ahead of time, place them on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. They’ll keep well in the freezer for up to 2 months. Then it’s super easy to bake straight from frozen—no thawing needed!

Reheating

To reheat, I recommend using your oven or air fryer to keep them crisp. Bake at 375°F for about 10 minutes or until heated through and crispy again. Microwaving saves time but tends to make the tortillas soggy, so I avoid that for this recipe.

FAQs

Can I make these taquitos in advance and bake them later?

Absolutely! You can prepare and roll the taquitos, then refrigerate or freeze before baking. When ready, bake as instructed—this makes them a fantastic make-ahead party snack or easy weeknight dinner.
What’s the best way to prevent corn tortillas from cracking?

Warming the tortillas wrapped in a damp towel in the microwave for 20-30 seconds makes them flexible and easier to roll without cracking.
Can I use flour tortillas instead of corn?

Yes, flour tortillas work well for this recipe. Just be sure to warm and soften them before rolling so they don’t tear.
Is it possible to make homemade shredded beef for this recipe?

Definitely! Slow cooking a beef roast with your favorite Mexican spices until tender and shredding it yourself will boost flavor and freshness. Just drain any excess liquid before mixing with the other ingredients.
How can I make this recipe healthier?

Since the taquitos are baked instead of fried, they’re already a lighter option. Using leaner cuts of beef or substituting with shredded chicken or vegetables can further reduce fat content.

Final Thoughts

This Shredded Beef Taquitos {Easy, Healthier, Baked Taquitos} Recipe has become my trusty weeknight favorite and a crowd-pleaser whenever friends come over. It delivers that classic taquito crunch without the oil overload, plus the filling is rich and perfectly cheesy. I hope you find it as satisfying and approachable as I do—once you try it, you’ll see why it’s a staple in my kitchen. Happy cooking, and don’t forget to share your favorite variations!