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Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil (from the sauce ingredients, or use a separate tablespoon if preferred) and the finely chopped onion. Cook for 2 to 3 minutes, stirring occasionally, until the onion has softened and become translucent.

Add the ground beef to the skillet with the softened onions. Break up the beef with a spoon and cook for 5 to 6 minutes, stirring frequently, until it is fully browned and no pink remains. Drain any excess grease.

Stir in the garlic powder, ground cumin, paprika, dried oregano, salt, black pepper, chili powder, and smoked paprika, along with the tomato paste. Cook for 1 minute, stirring constantly, to allow the spices to bloom and become fragrant.

Pour in about 1/4 cup of water, or enough to create a slightly saucy consistency. Stir well and let the mixture simmer for 2 to 4 minutes, or until the liquid has reduced and the beef filling has thickened. Remove from heat and set aside.

While the beef is simmering or cooling slightly, prepare the Avocado Cilantro Sauce. Combine the avocado, olive oil, fresh cilantro, garlic clove, lime juice, salt, and black pepper in a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time as needed to achieve a silky, pourable consistency.

To assemble the taquitos, lay a small flour tortilla flat on a clean work surface. Place a piece of cheese (half of a cheese stick or a small amount of shredded cheese) near one edge of the tortilla, then spoon about 1 to 2 tablespoons of the beef mixture over the cheese. Roll the tortilla tightly from one end to the other.

In a clean, deep skillet or pot, heat the neutral oil over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.

Carefully place the rolled taquitos seam-side down into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use tongs to remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the crispy cheesy beef taquitos immediately with the prepared Avocado Cilantro Sauce for dipping.


Heat a large skillet or pan over medium-high heat. Add 1 tablespoon of olive oil (from the sauce ingredients, or use a separate tablespoon if preferred) and the finely chopped onion. Cook for 2 to 3 minutes, stirring occasionally, until the onion has softened and become translucent.

Add the ground beef to the skillet with the softened onions. Break up the beef with a spoon and cook for 5 to 6 minutes, stirring frequently, until it is fully browned and no pink remains. Drain any excess grease.

Stir in the garlic powder, ground cumin, paprika, dried oregano, salt, black pepper, chili powder, and smoked paprika, along with the tomato paste. Cook for 1 minute, stirring constantly, to allow the spices to bloom and become fragrant.

Pour in about 1/4 cup of water, or enough to create a slightly saucy consistency. Stir well and let the mixture simmer for 2 to 4 minutes, or until the liquid has reduced and the beef filling has thickened. Remove from heat and set aside.

While the beef is simmering or cooling slightly, prepare the Avocado Cilantro Sauce. Combine the avocado, olive oil, fresh cilantro, garlic clove, lime juice, salt, and black pepper in a blender or food processor. Blend until completely smooth, adding water 1 tablespoon at a time as needed to achieve a silky, pourable consistency.

To assemble the taquitos, lay a small flour tortilla flat on a clean work surface. Place a piece of cheese (half of a cheese stick or a small amount of shredded cheese) near one edge of the tortilla, then spoon about 1 to 2 tablespoons of the beef mixture over the cheese. Roll the tortilla tightly from one end to the other.

In a clean, deep skillet or pot, heat the neutral oil over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, a small piece of tortilla should sizzle immediately when dropped in.

Carefully place the rolled taquitos seam-side down into the hot oil, working in batches to avoid overcrowding the pan. Fry for 2 to 4 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use tongs to remove the taquitos from the oil and place them on a plate lined with paper towels to drain excess oil.

Serve the crispy cheesy beef taquitos immediately with the prepared Avocado Cilantro Sauce for dipping.
