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Cheesy Beef and Corn Taquitos for a Quick Dinner

Cheesy Beef and Corn Taquitos for a Quick Dinner

Cheesy Beef and Corn Taquitos are the perfect solution for a quick and satisfying dinner. With crispy tortillas packed with savory ground beef, sweet corn, and gooey cheese, these taquitos are sure to satisfy your cravings. They’re easy to whip up on a busy weeknight and can be customized to suit your taste.

Why You’ll Love This Recipe

These taquitos are not only delicious but also quick to prepare. They combine bold flavors and textures, making them a hit for both kids and adults. Plus, they’re perfect for dipping!

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  • Quick and easy to make
  • Flavor-packed with beef, cheese, and corn
  • Perfect for dipping in salsa or guacamole
  • Great for meal prep or leftovers
  • Customizable with your favorite toppings

Ingredients

  • 1 pound ground beef
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 12 corn tortillas
  • Vegetable oil for frying

How to Make Cheesy Beef and Corn Taquitos

  1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
  2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
  3. Stir in the corn, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through. Remove from heat.
  4. Mix in the shredded cheddar cheese until melted and well combined.
  5. In a separate skillet, heat a small amount of vegetable oil over medium heat. One at a time, warm the corn tortillas for about 30 seconds on each side until pliable.
  6. Spoon about 2-3 tablespoons of the beef and cheese mixture onto each tortilla. Roll tightly and secure with a toothpick if needed.
  7. In the same skillet, add more oil if necessary, and fry the taquitos in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  8. Serve hot with your favorite dipping sauces.

Tips for the Best Results

  • Use fresh tortillas for the best texture. Warming them up makes them easier to roll.
  • Don’t overfill the tortillas to prevent them from bursting while frying.
  • For a healthier option, bake the taquitos at 400°F for about 15-20 minutes, turning halfway through.

Easy Variations

  • Swap ground beef for shredded chicken or turkey for a lighter option.
  • Add diced bell peppers or jalapeños for an extra kick.
  • Experiment with different cheeses like Monterey Jack or pepper jack for a zesty flavor.

What to Serve With It

  • Fresh guacamole or avocado slices
  • Salsa or pico de gallo
  • Mexican-style rice or beans
  • A side salad with lime vinaigrette

Storage and Reheating

Store any leftover taquitos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy.

Recipe Card

Cheesy Beef and Corn Taquitos
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 taquitos
Ingredients:

  • 1 pound ground beef
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup shredded cheddar cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 12 corn tortillas
  • Vegetable oil for frying

Instructions:

  1. In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
  2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
  3. Stir in the corn, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes until everything is heated through. Remove from heat.
  4. Mix in the shredded cheddar cheese until melted and well combined.
  5. In a separate skillet, heat a small amount of vegetable oil over medium heat. One at a time, warm the corn tortillas for about 30 seconds on each side until pliable.
  6. Spoon about 2-3 tablespoons of the beef and cheese mixture onto each tortilla. Roll tightly and secure with a toothpick if needed.
  7. In the same skillet, add more oil if necessary, and fry the taquitos in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  8. Serve hot with your favorite dipping sauces.

Notes: Use fresh tortillas for the best texture. Warming them up makes them easier to roll.

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