Baked Beef Taquitos with Pico De Gallo and Creamy Guacamole

These crispy baked beef taquitos are the perfect weeknight dinner. Rolled up with seasoned ground beef and melted cheese, then baked until golden and crunchy. No deep frying needed!

Top them with fresh pico de gallo, creamy guacamole and a drizzle of hot sauce for a fully loaded experience. Serve with sour cream on the side.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil it. Wash and dry produce. Halve, peel and thinly slice the onion; mince a few slices until you have 1 tablespoon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and cook for 3 minutes. Add ground beef and cook, breaking it up, until browned and cooked through, 4-6 minutes. Stir in Southwest spice blend, Tex-Mex paste and 1/3 cup water. Simmer until thickened, 2-3 minutes. Turn off heat.
3. Meanwhile, drizzle tortillas with olive oil and brush to coat both sides. Place tortillas on a work surface. Spoon a heaping 1/4 cup of the beef filling onto one side of each tortilla, then sprinkle with about 1 tablespoon Mexican cheese. Roll up tightly, starting from the filled side and place seam-side down on the prepared baking sheet. Bake until golden and crispy, 8-12 minutes.
4. While taquitos bake, finely dice the tomato. Zest and quarter the lime. In a small bowl, combine tomato, minced onion, half the lime zest and a squeeze of lime juice. Season with salt. In another bowl, mix guacamole, sour cream, remaining lime zest and a squeeze of lime juice. Season with salt and pepper. Serve taquitos topped with the creamy guacamole, pico de gallo and hot sauce.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them briefly to make them pliable before rolling.

How do I store leftovers?

Store baked taquitos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make these vegetarian?

Absolutely! Substitute the ground beef with black beans or a plant-based meat alternative.