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Golden, cheesy, and packed with flavor — these taquitos are a crowd-pleasing favorite!

Craving something crunchy, cheesy, and full of bold, beefy goodness? These Crispy Beef Taquitos with Melted Cheese are your new go-to snack, dinner, or game day star. Made with tender, spice-rubbed Mexican shredded beef, two types of cheese, and crisped to perfection — you can bake, fry, or air-fry them for ultimate snacking satisfaction!

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Ingredients

(Makes about 16 taquitos | Serves 4–6)

For the Taquitos:

• 3 cups Mexican shredded beef (see recipe below)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 16 corn tortillas (5–6 inch size)
• Vegetable oil or cooking spray (for frying, air-frying, or baking)
• Toothpicks (to secure the taquitos)

For the Mexican Shredded Beef:

• 1 boneless beef chuck roast (3–4 lbs), trimmed and cut into 7–8 pieces
• 1½ tablespoons vegetable oil

Spice Rub:

• 1 tablespoon each: chili powder, ground cumin, kosher salt
• ½ tablespoon each: garlic powder, onion powder, smoked paprika
• 1 teaspoon each: black pepper, ground coriander
• ½ to 1½ teaspoons chipotle chili powder (adjust to taste)

Braising Liquid:

• 1 cup reduced-sodium beef broth
• 1 cup mild salsa or salsa verde
• 1 (4 oz.) can diced green chilies, undrained
• 2 tablespoons tomato paste
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1–3 teaspoons liquid smoke (optional but flavorful)
• 1 tablespoon beef bouillon base (or 2 crushed cubes)
• 1 tablespoon dried oregano

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Optional Toppings:

• Chipotle sauce
• Shredded lettuce
• Pico de gallo
• Guacamole
• Sour cream, Greek yogurt, or Mexican crema

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Step-by-Step Instructions

1️⃣ Make the Mexican Shredded Beef

Rub & Sear:

1. Mix all spice rub ingredients together.
2. Pat the beef dry and coat generously with the spice blend.
3. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear beef on all sides until browned.

Slow Cook:

1. Transfer beef to a slow cooker.
2. Add all braising liquid ingredients and any leftover spice rub.
3. Cover and cook on high for 3½–4½ hours or low for 6–8 hours, until the beef is fall-apart tender.
4. Shred the beef and return it to the slow cooker. Let it soak in the juices for another 20 minutes.

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2️⃣ Assemble the Taquitos

1. Warm the tortillas: Wrap in damp paper towels and microwave for 30 seconds until soft.
2. Fill each tortilla with about 3 tablespoons shredded beef and 2 tablespoons cheese.
3. Roll tightly and secure with a toothpick along the seam.

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3️⃣ Cook the Taquitos – Choose Your Method

To Pan Fry (for ultimate crisp!):

1. Heat ½ inch of vegetable oil in a skillet to 350°F.
2. Fry taquitos seam-side down for 3–4 minutes, turning as needed, until golden brown.
3. Drain on paper towels and keep warm in a 200°F oven.

To Air Fry:

1. Preheat air fryer to 400°F.
2. Spray taquitos with oil and place seam-side down.
3. Air fry for 6–8 minutes, flipping halfway, until crispy.

To Bake:

1. Preheat oven to 425°F.
2. Place taquitos on a baking rack inside a sheet pan.
3. Brush or spray with oil and bake for 15–20 minutes until golden and crisp.

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Serving Suggestions:

Pile these beauties high with your favorite toppings — a drizzle of chipotle sauce, a dollop of guac, or some fresh pico. They’re perfect as a meal or appetizer, and leftovers reheat beautifully in the oven or air fryer!

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Why You’ll Love These Taquitos:

• Crispy outside, cheesy inside
• Packed with slow-cooked, flavorful beef
• Easy to make ahead and freeze
• Versatile: bake, fry, or air-fry

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Nutrition (Estimated Per Serving – 2 Taquitos):

• Calories: ~410
• Protein: 24g
• Carbs: 25g
• Fat: 24g

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