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Beef Taquitos

Beef taquitos are made with a crispy corn tortilla shell filled with seasoned shredded beef and melty cheese. Top with pico de gallo and guacamole, and a side of sour cream for dipping!

stacked beef taquitos with guacamole and pico on top
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Shredded Beef and Cheese Taquitos

It’s quite often I find myself craving Mexican food so it’s a good thing I keep adding new recipes to my arsenal! Baked chicken taquitos are family favorites around here, so I knew my kids would love these beef and cheese taquitos.

Making the Instant Pot shredded beef for the filling couldn’t be easier when you know how to use Instant Pot. Pressure cooking the beef makes it so tender and flavorful. When combined with salsa verde and chili powder, it’s perfect for filling a delicious crunchy rolled-up shell for taquitos or to be used in these shredded beef tacos.

Serve with a homemade pico de gallo and guacamole, and this crispy beef taquitos recipe is sure to become your new go-to recipe the next time you need an appetizer, game-day snack, or as part of a complete dinner idea!

shredded beef in instant pot

Cooking Tips

  • Searing the beef before pressure cooking is optional. It does give it a bit of a crispier outer edge, seals in moisture, and adds flavor. However, it’s not necessary for this recipe.
  • Before shredding the beef, be sure to remove any noticeable fat. It just makes for a better taste experience when you’re not chewing on those bits.
  • Use damp paper towels to wrap the tortillas in before warming them up in the microwave. This will help keep the corn tortillas pliable and soft so they can be rolled easily.
  • Do not overfill them with the beef mixture or the taquitos will break.
  • When frying the taquitos it’s nearly impossible to ensure the seam sides are down, so use a toothpick to close the seam.

Variations

  • Use flour tortillas if you prefer. They are already much softer than corn tortillas, so there’s no need to microwave them.
  • You can make these with ground beef taco meat instead of shredded beef.
  • To make a vegetarian version, swap the beef with black beans and/or refried beans!
  • For additional layers of flavor, you can add onion or onion powder, garlic, cumin, and even hot sauce or green chilies, if preferred.
  • Use whatever cheese you like. Shredded cheddar cheese or pepper jack cheese are always great options.
  • Serve with pico de gallo, guacamole, sour cream, or cilantro.
beef taquitos on white plate

How to Store Beef Taquitos

To store: Place any leftover taquitos in an airtight container. Keep in the fridge for up to 3 days. Once you’re ready to enjoy again, reheat in the oven at 250 degrees for 5-10 minutes. You could use the microwave, however they will not crisp up again.

To freeze: These are great freezer-friendly appetizers. Forget the frozen food section, make a big batch of your own and freeze them for later! Store in a Ziploc bag for up to 3 months. Keep them separated with parchment paper that way they won’t freeze in a clump and you can take out what you need. Thaw in the fridge overnight.

FAQ’s

Can I make this in the slow cooker?

If you’d rather cook the beef low and slow, then use the slow cooker in the morning and come back to it at the end of the day. Add all of the ingredients and 1/2 cup of liquid and cook on low for 8-10 hours until it shreds easily.

Can I make baked beef taquitos instead of fried?

If you prefer a lighter version, make beef taquitos in the oven. Place them in a single layer on a baking sheet, seam side facing down, and spray with olive oil and a little sprinkling of sea salt. Bake in a preheated 425-degree oven for 5-10 minutes until the shells are nice and crispy.

Other ways to use pulled beef?

If you’re not going to use all your beef for filling taquitos, use the rest for things like topping your sheet pan nachos, replace the pork pulled with beef in these sandwiches or quesadillas. Use it instead of ground beef in your chili. Add it to your grilled cheese. Top your pizza, salads, and macaroni and cheese!

beef taquitos with guacamole and pico on top

More Mexican Favorites:

beef taquitos with guacamole and pico on top

Beef Taquitos

5 from 3 votes
Beef taquitos are made with a crispy corn tortilla shell filled with seasoned shredded beef and melty cheese. Top with pico de gallo and guacamole, and a side of sour cream for dipping!
Prep Time: 15 mins
Cook Time: 1 hr
Natural Release: 10 mins
Total Time: 1 hr 25 mins
Servings: 24

Equipment

Ingredients 

  • 2 pounds boneless beef chuck roast , cut into 3 pieces
  • 1 cup water , or beef broth
  • 1 cup salsa verde
  • 2 teaspoons chili powder , more if desired
  • 1 teaspoon Kosher salt
  • 24 corn tortillas
  • 1.5 cups shredded cheese

For serving: pico de gallo, guacamole, sour cream, cilantro

    Instructions

    Cooking beef

    • Place the chuck roast into an Instant Pot (I'm using a 6 quart). You can sear the sides on sauté mode if desired. Then pour water into the pot and sprinkle the salt and chili powder on top. Then drizzle over the salsa verde.
      beef and seasonings in instant pot
    • Place the lid on top and seal the valve. Cook on high pressure for 60 minutes. Once the time is up, allow the steam to naturally release (about 10 minutes).
      turning knob on instant pot
    • Remove roast from the Instant Pot and discard any fat. Shred the meat with two forks and then place back in the pot. Turn to warm until ready to serve.
      shredded beef on cutting board
    • Remove about a cup of liquid (save the broth if desired) and then place the beef back into the Instant Pot and stir together. Place lid on until ready to serve.
      shredded beef in instant pot

    Assembly

    • Place 1" of oil in a skillet and heat to 350°F. Wrap the tortillas in a damp paper towel and then microwave for 1 minute.
      tortillas wrapped in paper towels
    • Add a Tablespoon of cheese to the center of the tortilla if desired. Then add about 2 Tablespoons of the beef on top. Be careful not to overfill or the tortillas will break.
      beef on top of tortilla
    • Wrap the tortillas and then thread a toothpick through the center to hold the tortilla. If the tortillas are breaking, warm them in the microwave again to keep them pliable.
      taquitos sitting on baking sheet
    • Place taquitos in the hot oil, 3-5 taquitos at a time. Cook until browned, flipping occasionally. Turn down the heat if they are browning too fast.
      frying taquitos in oil
    • Remove taquitos and place on a plate lined with paper towels.
      taquitos on plate
    • Serve topped with your favorite toppings such as cheese, guacamole, sour cream and pico de gallo.
      stacked beef taquitos with guacamole and pico on top

    Notes

    Slow cooker: The meat can also be made in the slow cooker. You’ll only need 1/2 cup liquid for the slow cooker. Add all the ingredients and cook on low for 8-10 hours or until it easily shreds.
    Baking instead of frying: Preheat the oven to 425°F. Place taquitos on a baking sheet with seams facing down. Spray with olive oil and sprinkle with a little bit of salt. Bake for 15-20 minutes, or until the shells are crispy.
    Storage: Store in a covered container in the refrigerator for 3 days. Or place in a zip top bag to freeze for 3 months. When ready to use, place in the refrigerator on a plate to thaw overnight. Reheat in the oven at 250°F for 5-10 minutes. 

    Serving: 1g | Calories: 151kcal | Carbohydrates: 12g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 254mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer, Main Course
    Cuisine: Mexican
    Author: Jamielyn Nye

    Did you make this recipe? Don’t forget to give it a star rating below!

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