Crispy Beef Taquitos Recipe: Homemade Mexican-Style Rolled Tacos

• 1 lb ground beef
• 2 tbsp taco seasoning
• ¼ cup water
• ⅓ cup Mexican-style cheese, shredded
• 4 tbsp olive oil
• 12 street taco-sized flour tortillas

Cornstarch Slurry

• ¼ cup water
• 1 tbsp cornstarch

• 1. In a skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess grease. Add the taco seasoning and 1/4 cup water, then simmer for about 5 minutes, stirring often. Stir in the shredded cheese until melted and combined.
• 2. In a small bowl, whisk together the cornstarch and 1/4 cup water to make a thin slurry. Set aside — this will act as an adhesive when rolling the taquitos.
• 3. Wrap the tortillas in a damp paper towel and microwave for about 1 minute to make them pliable and prevent cracking while rolling.
• 4. To assemble, place a small scoop of the beef mixture in the center of a tortilla and roll it up halfway. Brush a little cornstarch slurry on the exposed edge and finish rolling to seal. Repeat with remaining tortillas.
• 5. Heat olive oil in a skillet over medium heat. When hot, fry the taquitos in batches, turning so each side becomes golden and crisp — about 30 seconds per side depending on your pan and heat. Do not overcrowd the pan. Transfer cooked taquitos to a paper towel-lined plate to drain. Serve with your favorite toppings and enjoy.

Nutrition