Fully Loaded Pork Taquitos

Name: Fully Loaded Pork Taquitos with Pico de Gallo, Creamy Guacamole & Hot Sauce
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Onion; 10 ounce Ground Pork; 1 tablespoon Southwest Spice Blend; 1 unit Tex-Mex Paste; 6 unit Flour Tortillas; ½ cup Mexican Cheese Blend; 1 unit Lime; 1 unit Tomato; 3 tablespoon Sour Cream; 4 tablespoon Guacamole; 1 teaspoon Hot Sauce; Cooking Oil; Olive Oil; Salt; Pepper

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Recipe Development TeamUpdated on September 28, 2025

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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.

Tags:

Easy Prep

Allergens:

Soy

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Onion

10 ounce

Ground Pork

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

Cooking Oil

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving

Calories1020 kcal

Fat71 g

Saturated Fat25 g

Carbohydrate56 g

Sugar11 g

Dietary Fiber3 g

Protein37 g

Cholesterol175 mg

Sodium1990 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Aluminum Foil

•Baking Sheet

•Large Pan

•Zester

•Small Bowl

Instructions

PDF

• 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 ⅓ cup water (½ cup for 4 servings). Simmer until thickened, 2-3 minutes. Turn off heat.

• 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 with1 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 creamy guacamole, pico de gallo, and hot sauce. Serve.

Ground Meat is fully cooked when internal temperature reaches 160°.