These easy oven baked beef taquitos with steak, corn and guacamole salsa is a terrific way to use leftover steak, pulled pork or chicken to make a delicious appetizer or meal.
Because I live in San Diego, I am blessed to be surrounded by the BEST Mexican food. It’s not Tex-Mex, it’s not the food you eat in the desert southwest. It’s Baja style, California-Mex.
And I’m totally hooked on it. I grew up in Houston, so I have enjoyed Mexican food most of my life. Now I make all kinds of Mexican dishes, or Mexican inspired dishes for my family.
From Spanish rice with pulled pork to carne asada fries, and even more traditional dishes like homemade adobada tacos, we love it all. But today I am sharing a super easy way to use up leftover pulled pork, chicken or steak to make these baked taquitos.
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Recipe highlights
- Economical: This is a wonderful way to use up any leftover protein you have on hand, whether it be chicken, pork or beef. You can also make these vegetarian.
- Family friendly: Taquitos are super kid friendly! And this version is also parent friendly!! The taquitos are delicious as is or covered with your favorite toppings and dips.
- Healthier: These taquitos are oven baked and not deep fried, and they still turn out tasty and crispy. I like to serve them up with lots of veggies like shredded lettuce, pico de gallo and avocados. I have even used low carb tortillas since I’m watching my carb intake.
- Flavor: I love crunchy foods, and yes, these oven baked taquitos still get nice and crunchy even though they are oven baked. And the filling inside isn’t boring, like other recipes. It has cheese, corn, meat, herbs and spices to make you drool.
Ingredients you need
- Leftover steak: You can use any cut of steak for these taquitos, from fancy prime rib to a simple flank or even leftover carne asada. You can also use cooked chicken, leftover pulled pork or even shrimp.
- Shredded cheddar cheese: My family loves the bit of cheddar cheese, but you can also use a Mexican cheese blend, Monterey Jack or even mozzarella.
- Corn: You can use frozen corn or fresh.
- Fresh herbs: Green onions and cilantro.
- Spices: Cumin, chile powder, garlic powder, kosher salt
- Tortillas: This recipes works for flour or corn tortillas. I have used both. I have also used low carb tortillas in this recipe!
- Serve with: Shredded lettuce, diced tomatoes, red onions and HERDEZ® Guacamole Salsa.
Step-by-step directions
- Mix the filling. In a small bowl combine steak, cheese, corn, green onions, cilantro, cumin, garlic powder and salt.
- Roll in tortillas. Layout tortillas on your work surface. Arrange ¼ cup of steak mixture in a line across down the center of each tortilla. Roll the tortillas tightly around the filling so it is snug. Lay it seam-side-down on a lightly greased baking sheet, leaving some space between each taquito so all sides will bake evenly.
- Bake. Spray taquitos with non-stick spray and sprinkle with kosher salt. Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving. Top with shredded lettuce, tomatoes, red onions and chopped cilantro.
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Recipe tips and FAQs
You can customize the filling using leftover steak, chicken or pulled pork for your meat choice. To make these vegetarian, use black beans, pinto beans or refried beans instead. If using refried beans, spread a thin layer in the center of tortilla first, then add the rest of the filling.
Serve the taquitos on a bed of shredded lettuce with some pico de gallo and fresh cilantro. You can also serve these baked taquitos with guacamole or some white queso. So next time you have some, you definitely need to make a batch of baked taquitos!
Last tip: You want to roll up the taquitos tight enough so that the filling is snug, but not so tight that you tear the tortillas.
Storing/Freezing Instructions
TO STORE: Store any leftover taquitos in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.
These oven baked taquitos are not deep fried, so that is one way to make them healthier for you. The filling can use any meat of your choice, so go lean with chicken or vegetarian with beans. Cut the carbs and use low carb tortillas. Serve it with a salad or shredded lettuce, fresh pico de gallo and avocados and you have one delicious and healthy meal.
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Baked Beef Taquitos with Steak
Ingredients
Taquito Ingredients
- 1 cup diced leftover steak
- 1 cup shredded cheddar cheese or Mexican cheese blend
- ¾ cup corn kernels
- 2 green onions diced
- 2 tablespoon chopped fresh cilantro
- ¼ teaspoon cumin
- ¼ teaspoon chile powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt divided
- 8 flour tortillas 6-inch
Garnish Ingredients
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup chopped red onions
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
- In a small bowl combine steak, cheese, corn, green onions, 2 tablespoon cilantro, cumin, garlic powder and ¼ teaspoon kosher salt.
- Layout tortillas on your work surface.
- Starting with one tortilla, lay it flat and arrange ¼ cup of steak mixture in a line across down the center.
- Roll tortilla tightly around the filling so it is snug. Lay it seam-side-down on the prepared baking sheet.
- Prepare the remaining tortillas the same way. Place them on the prepared baking sheet, leaving some space between each taquito so all sides will bake evenly.
- Spray taquitos with non-stick spray and sprinkle with ¼ teaspoon kosher salt.
- Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving.
- Top with shredded lettuce, tomatoes, red onions and ¼ cup chopped cilantro.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
Fun recipe! I love all Mex-style foods. Taquitos are fun, and I don’t make them nearly enough. This is a particularly pleasing recipe — good combo of ingredients. Thanks!
What a delicious evening! Gorgeous photos as always, and yes, like your family, I’m a little jealous, too. Your recipe looks great and an easy way to get some of those big flavors at home.
Thank you, Abby! I made these twice this week. They can’t get enough of them!