These easy oven baked beef taquitos with steak, corn and guacamole salsa is a terrific way to use leftover steak or chicken to make a delicious appetizer or meal. This post is sponsored by Herdez® Brand.
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.
I graduated from University of Arizona where I was introduced to the chimichanga (in a nutshell, a fried burrito) and a whole other style of Mexican food. But my favorite by far is California-Mex. Fresh ingredients, vibrant flavors, lots of avocado and everything from street tacos to seafood.
Dinner event with Chef Marcela
I was beyond thrilled when HERDEZ® Brand invited me for a cooking demo and Cinco de Mayo dinner at the home of celebrity chef Marcela Valladolid. If you don’t know, Chef Marcela is currently co-hosting the Emmy Nominated Food Network show The Kitchen and is a co-host on the new spin off show The Kitchen Sink.
Chef Marcela just released her 3rd cookbook, Casa Marcela, and it’s absolutely gorgeous. She also lives in San Diego. What an honor it was to visit her gorgeous house and enjoy her delicious cooking up close and personal for Cinco de Mayo!
Chef Marcela also gave a wonderful cooking demo where she taught us how to make Homemade Tacos de Adobada. This dish is traditionally made with a whole pork shoulder that is slowly roasted all day until falling apart tender.
This shortcut version is made with slices of pork shoulder, bacon, a homemade adobo sauce and fresh pineapple. And it only takes about 45 minutes to cook in your oven. You can find the full recipe here for Chef Marcela’s homemade adobada tacos.
Ingredients you need
A few days later, I decided to make these baked taquitos for my family using some leftover steak, corn and HERDEZ® Guacamole Salsa. It is a very easy and family friendly meal you can whip up quickly for your family.
- 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.
- Serve with: Shredded lettuce, diced tomatoes, red onions and HERDEZ® Guacamole Salsa.
1. Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray. In a small bowl combine steak, cheese, corn, green onions, cilantro, cumin, garlic powder and salt.
2. 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.
3. 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 kosher salt.
4. 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
Recipe tips and FAQs
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.
- 1 cup diced leftover steak
- 1 cup shredded cheddar cheese or Mexican cheese blend
- ¾ cup corn kernels
- 2 green onions, diced
- 2 TBS chopped fresh cilantro
- ¼ teaspoon cumin
- ¼ teaspoon chile powder
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt, divided
- 8 6-inch flour tortillas
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ¼ cup chopped red onions
- ¼ cup chopped cilantro
- Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
- In a small bowl combine steak, cheese, corn, green onions, 2 TBS 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.
Serve with guacamole, sour cream, salsa, or HERDEZ® Guacamole Salsa.
Serving Size:1 taquito
Amount Per Serving: Calories: 2636Total Fat: 118gSaturated Fat: 50gTrans Fat: 1gUnsaturated Fat: 54gCholesterol: 358mgSodium: 4141mgCarbohydrates: 260gFiber: 21gSugar: 13gProtein: 133g
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
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Disclosure: This post is sponsored by HERDEZ® and WeAllGrow Latina. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.