Beef Taquitos Recipe with Avocado Sauce

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plate of Beef Taquitos

When you are craving a crispy Beef Taquito, you have to try this recipe. Homemade beef taquitos with avocado sauce is like taking tacos to a whole new level. With similar flavors, these hand help bites are just what you need.

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Beef Taquitos Recipe with Avocado Sauce

If you have ever looked in the freezer section of the local grocery store you might have seen beef taquitos ready to bake and eat. Of course, store bought never tastes as good as making your own. And with this recipe, you can make your own for the freezer and have the best of both worlds. Convenience and deliciousness.

How to Freeze Taquitos

As I said, you can have the best of both worlds when you make these beef taquitos from scratch and then freeze them. To freeze these taquitos, you want to make them following the steps, up to the points of baking. Then you will wrap it in parchment paper. Then you will wrap it in plastic wrap. When you are ready to eat these taquitos, you will take them from the freezer and unwrap them. You can bake them from frozen just increase the time by 2 minutes.

plate of Beef Taquitos

How long do you cook beef taquitos?

How long you cook beef taquitos will depend if you are baking them or frying them. If you are baking them, you will bake them from 15-17 minutes. If you are frying the taquitos, you will need to fry them for 8 minutes.

Can This Be Made into Shredded Chicken Taquitos

If you love taquitos and want t put a twist on them, you can also make these with chicken. In order to make these with chicken, you will want to use shredded chicken. This is a great way to use leftover chicken. Use the same seasoning and heat the shredded chicken and the seasoning together. Then you will use the chicken just like you use the beef.

How do you wrap taquitos?

In order to wrap the taquitos, you want to put the filling to one end of the tortilla. Then you want to roll the tortilla, starting with the filling end, and wrap the tortilla around itself.

How To Reheat Taquitos

If you have a larger batch of taquitos, you might find that you have leftovers. You want to store them in the refrigerator and make sure they are in an airtight container. When you want to reheat the taquitos, I recommend baking them even if you fried them the first time. This gets everything crispy again without over doing them. The microwave will make the taquitos soggy.

Ingredients for Beef Taquitos

Vegetable oil
Lean ground beef
Pinto beans
Onion
Jalapeño chiles
Garlic cloves
Ground cumin
Chili powder
Tomato sauce
Water
Fresh cilantro
Salt and pepper
Corn tortillas
Egg

Ingredients in Avocado Sauce

Avocados
Plain Greek yogurt
Water
Lime juice
Fresh cilantro
Salt and pepper

How to Make Beef Taquitos

For The Taquitos:

In a 12-inch nonstick skillet over medium-high, heat 1 teaspoon oil until just smoking. Add beef and cook, breaking apart meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to a fine mesh strainer and all to drain while you prepare the rest of the recipe.
In a medium bowl, mash beans to paste with potato masher or fork; set aside.
In the now-empty skillet heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Add mashed beans, tomato sauce, water, cilantro, ½ teaspoon salt, and ½ teaspoon pepper. Stir in drained beef and cook, until mixture has thickened, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl; set aside to cool, about 20 minutes.
Line a rimmed baking sheet with parchment paper. Set a wire rack inside a second rimmed baking sheet. Wrap 6 tortillas in a wet paper towel; place on plate and microwave until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush edges of the top half of each tortilla with egg. Spoon 3 tablespoons of filling onto the lower half of each tortilla and roll tightly and place seam side down on lined baking sheet. Cover with clean damp towel. Microwave remaining 6 tortillas and repeat with remaining filling. (Taquitos can be made up to 24 hours in advance, covered with damp towel, wrapped in plastic, and refrigerated.)

To Fry the Taquitos:

Heat oven to 200 degrees. Heat remaining 1 cup oil in a 12-inch nonstick skillet over medium-high heat until 350 degrees. Place 6 taquitos, seam side down, in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes longer. Transfer to wire rack and place in oven to keep warm. Repeat with remaining taquitos.

To Bake the Taquitos:

Heat the oven to 425 degrees and spray a baking sheet with cooking spray. Lightly brush each taquito with oil and sprinkle with salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown.
For the Avacado Sauce: Meanwhile, combine avocados, yogurt, water, lime juice, and cilantro in the bowl of a food processor fitted with the metal blade. Process until smooth. Season with salt and pepper to taste. Cover with plastic until ready to serve. Serve taquitos with sauce.

plate of Beef Taquitos

Want Similar Recipes

If you love this easy beef taquito, you are going to love these other taco like recipes.

Hawaiian Instant Pot Chicken Tacos – You need to try Hawaiian Instant Pot Chicken Tacos. These tacos are so good and give a great flavor and twist to a traditional chicken taco. One bite and you will taste the difference.
Taco Ground Beef and Cabbage Skillet Meal – If you love ground beef and cabbage, you’ll love this recipe with a taco twist. Taco Ground Beef and Cabbage Skillet Meal si the perfect ground beef and cabbage meal.
Black Bean Tacos With Quinoa And Corn – Bite into this black bean taco recipe, and you’ll be impressed with how good they are! While I love meat as much as the next person, I often crave vegetarian meals. That’s what I love about these quinoa black bean tacos!
Instant Pot Chicken Burrito Bowl – If you have been looking for a copycat Chipotle Burrito bowl recipe, this is the perfect recipe for you. With this easy to make chicken burrito bowl recipe, you will have a healthy burrito bowl that is perfect for dinner.

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plate of Beef Taquitos

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Bean and Beef Taquitos with Avocado Sauce

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Ingredients

For the Taquitos:

1 cup plus 4 teaspoons vegetable oil
1/2 pound 90% lean ground beef
1 cup canned pinto beans, rinsed
1 onion, halved and sliced thin
2 jalapeño chiles, stemmed, seeded, and minced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 8-ounce can tomato sauce
1/2 cup water
3 tablespoons minced fresh cilantro
Salt and pepper
12 6-inch corn tortillas
1 large egg, lightly beaten

For the Avocado Sauce:

2 avocados, halved, pitted, and chopped coarse
1/2 cup plain Greek yogurt
1/4 cup water
3 tablespoons lime juice, 2 limes
2 tablespoons minced fresh cilantro
Salt and pepper

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Instructions

For The Taquitos: In a 12-inch nonstick skillet over medium-high, heat 1 teaspoon oil until just smoking. Add beef and cook, breaking apart meat with wooden spoon, until no longer pink, about 5 minutes. Transfer to a fine mesh strainer and all to drain while you prepare the rest of the recipe.
In a medium bowl, mash beans to paste with potato masher or fork; set aside.
In the now-empty skillet heat 1 tablespoon oil over medium heat until shimmering. Add onion and cook until lightly browned, about 5 minutes. Add jalapeños, garlic, cumin, and chili powder and cook until fragrant, about 30 seconds. Add mashed beans, tomato sauce, water, cilantro, ½ teaspoon salt, and ½ teaspoon pepper. Stir in drained beef and cook, until mixture has thickened, about 10 minutes. Season with salt and pepper to taste. Transfer to bowl; set aside to cool, about 20 minutes.
Line a rimmed baking sheet with parchment paper. Set a wire rack inside a second rimmed baking sheet. Wrap 6 tortillas in a wet paper towel; place on plate and microwave until hot and pliable, about 90 seconds. Working with 1 tortilla at a time, brush edges of the top half of each tortilla with egg. Spoon 3 tablespoons of filling onto the lower half of each tortilla and roll tightly and place seam side down on lined baking sheet. Cover with clean damp towel. Microwave remaining 6 tortillas and repeat with remaining filling. (Taquitos can be made up to 24 hours in advance, covered with damp towel, wrapped in plastic, and refrigerated.)
To Fry the Taquitos: Heat oven to 200 degrees. Heat remaining 1 cup oil in a 12-inch nonstick skillet over medium-high heat until 350 degrees. Place 6 taquitos, seam side down, in oil and fry until golden, about 5 minutes. Flip and fry until second side is golden, about 3 minutes longer. Transfer to wire rack and place in oven to keep warm. Repeat with remaining taquitos.
To Bake the Taquitos: Heat the oven to 425 degrees and spray a baking sheet with cooking spray. Lightly brush each taquito with oil and sprinkle with salt. Bake 15-18 minutes, or until the tortillas are crisp and golden-brown.
For the Avacado Sauce: Meanwhile, combine avocados, yogurt, water, lime juice, and cilantro in the bowl of a food processor fitted with the metal blade. Process until smooth. Season with salt and pepper to taste. Cover with plastic until ready to serve. Serve taquitos with sauce.