Fully Loaded Beef Taquitos
with Pico de Gallo, Creamy Guacamole & Hot Sauce
- Soy
- Wheat
- Milk
When we’re in the mood to mix things up, we love taquitos, also known as rolled-up tacos with a crispy outer shell. We achieve the taquito crunch factor by baking the stuffed tortillas—full of zesty pork and a blend of Mexican cheeses—no messy deep frying required. That golden crust is the perfect canvas for pico de gallo, creamy guacamole, and hot sauce.
Ingredients
1 unit
Yellow Onion
10 ounce
Ground Beef
1 tablespoon
Southwest Spice Blend
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
½ cup
Mexican Cheese Blend
(Contains: Milk)
1 unit
Lime
1 unit
Tomato
3 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Guacamole
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 1 TBSP (2 TBSP for 4 servings).
• Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion; cook for 3 minutes. • Add pork; cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4-6 minutes. • Stir in Southwest Spice Blend, Tex-Mex paste, and 1⁄3 cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.
Swap in turkey or beef for pork.
• Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to completely coat on both sides. • Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBSP Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet. TIP: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling. • Bake on middle rack until golden brown and crispy, 8-12 minutes.
• While taquitos bake, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt. • In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper. • Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The seasoned beef filling and crispy baked shells are a crowd-pleasing combo 🌶️; some found the Tex-Mex paste and Southwest spice together too intense and preferred using just one.
- Ease of prep: Most found this quick and straightforward to make, though rolling the small tortillas without spilling the filling takes a little patience.
- Suggestions: Use the air fryer for extra-crispy results; add jalapeños or cilantro to the pico, and consider draining the beef fat before adding the seasoning to keep things less greasy.
- Leftovers: Leftovers reheat beautifully in the air fryer the next day and taste just as good.
- Sides: Many felt the taquitos alone weren't quite a complete meal — pairing with rice, black beans, or a simple salad rounds it out nicely.
Reviews from our home cooks
Can I just say this was the BOMB! I LOVED THIS! The crunch of the taquito definitely was wonderful and the meat was seasoned well. Definitely going to be part of my weekly meal planning! Oh my son and I did feel as delicious as this was, something was "missing". We finally concluded it would have been better with white melted cheese to pour over it before the guacamole sauce. So next time we make it, we will also pour queso over it.
I selected ground beef and it was better than the frozen taquitos. Very crunchy, but make sure you use the olive oil to gently coat the wraps so it can be crunchy
I love this recipe. Although I do substitute the pork for beef, the only difference I can tell from this recipe, to the Flatus Supreme recipe, is that these have guacamole and lime, which really adds to the dish. These really should be offered more, over the Flatus Supreme, as these taquitos are better.
We liked the loaded beef taquitos. Prep time was shorter and easier.
The creamy guac and pico took these taquitos to the next level of yummy!
Yummy. We love ground beef and the Pico de Gallo sets it off. Great mixing the guacamole with the sour cream.
This was an excellent meal! The pico de gillo and guacamole were excellent. My only complaint is that this meal was meat heavy and light on the vegetables, making it not quite filling enough. Additionally, it would be nice if each portion had their own hot sauce packet rather than having to share one.
I was worried it would be too spicy for my husband. He loved it! He thought the meat was chorizo. The guacamole salsa with pico de gallo was awesome.
These are GOOD. Pretty easy to make and few instructions to follow. I added jalapeño to my pico for better taste and a little kick.
I was shockingly surprised at how this recipe turned out. It's for sure a reorder must! So delicious, crispy shell and gooey scrumptious inside. The guacamole and pico topping just finished it off perfectly.
