Crispy Jalapeño Popper Beef Taquitos
These crispy taquitos are packed with a spicy jalapeño popper filling made of seasoned beef, cream cheese, shredded cheddar, and jalapeños. Perfect for a flavorful appetizer or a fun weeknight dinner!
Ingredients
- For the filling:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 2 –3 jalapeños finely chopped (seeds removed for less heat, if desired)
- 1 tablespoon fresh cilantro chopped (optional)
- For the taquitos:
- 12 small flour tortillas or corn tortillas for a gluten-free option
- Cooking spray or vegetable oil for frying
Instructions
- Cook the Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into crumbles as it cooks. Add the chopped onion and garlic, and cook for an additional 3–4 minutes until softened.
- Season the Filling: Stir in chili powder, cumin, paprika, salt, and pepper. Cook for 1–2 minutes, then remove from heat. Let the beef mixture cool slightly.
- Prepare the Cream Cheese Mixture: To the slightly cooled beef mixture, add the cream cheese, shredded cheddar, chopped jalapeños, and cilantro. Stir until well combined.
- Assemble the Taquitos: Lay the tortillas flat on a clean surface. Spoon about 2–3 tablespoons of the beef mixture onto the center of each tortilla. Roll up tightly into a taquito shape.
- Fry the Taquitos: Heat a large skillet over medium-high heat and add a bit of cooking oil or spray the pan with cooking spray. Fry the taquitos in batches for 2–3 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
- Serve: Serve the taquitos hot with salsa, sour cream, or guacamole for dipping.
Notes
- For a spicier kick, leave the seeds in the jalapeños or add a bit of hot sauce to the filling.
- You can bake the taquitos at 400°F (200°C) for 15–20 minutes for a healthier alternative to frying.
- Store leftover taquitos in an airtight container for up to 2 days, or freeze for later use.