- Family Spice - https://familyspice.com -

Baked Beef Taquitos with Steak

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.

Several baked taquitos with steak on a dark cutting board with guacamole salsa

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.

Chef Marcela Valladolid talking to bloggers

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!

A blue and white chaise setup outside on a patio
A decorated dining table setup outside with Mexican embellishments
A large cast iron skillet with chorizo cheese dip, tortilla chips and a bottle of guacamole salsa next to it

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.

Chef Marcela Valladolid spreading sauce over pineapple and bacon covered pork adobada
Close up of a large slice of coconut flan

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.

Step-by-step directions

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.

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

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.

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

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

Baked Steak Taquitos with Corn and HERDEZ® Guacamole Salsa by FamilySpice.com

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.

pomegranate ecookbook cover and table of contents

If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free pomegranate e-cookbook!) or follow me on Instagram or Facebook.

Yield: 8 taquitos

Baked Beef Taquitos with Steak

Several baked taquitos with steak on a dark cutting board with guacamole salsa

These easy oven baked taquitos with steak, corn and HERDEZ® Guacamole Salsa is a terrific way to use leftover steak or chicken to make a delicious appetizer or meal.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 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

Instructions

  1. Preheat oven to 425ºF. Lightly coat baking sheet with non-stick cooking spray.
  2. In a small bowl combine steak, cheese, corn, green onions, 2 TBS cilantro, cumin, garlic powder and ¼ teaspoon kosher salt.
  3. Layout tortillas on your work surface.
  4. Starting with one tortilla, lay it flat and arrange ¼ cup of steak mixture in a line across down the center.
  5. Roll tortilla tightly around the filling so it is snug. Lay it seam-side-down on the prepared baking sheet.
  6. 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.
  7. Spray taquitos with non-stick spray and sprinkle with ¼ teaspoon kosher salt.
  8. Bake for 15 minutes or until taquitos are crisp and golden brown. Remove from oven and let cool slightly before serving.
  9. Top with shredded lettuce, tomatoes, red onions and ¼ cup chopped cilantro.

Notes

Serve with guacamole, sour cream, salsa, or HERDEZ® Guacamole Salsa.

Nutrition Information:

Yield:

8

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.

You can also follow me on PinterestFacebook or InstagramSign up for my eMail list, too!

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.

0 0 votes
Article Rating