Description
These Crispy Jalapeño Popper Beef Taquitos combine spicy jalapeños, creamy cheese, and flavorful ground beef wrapped in crispy tortillas. Ready in just 27 minutes, this dish offers a perfect balance of heat and creaminess with Pepper Jack cheese and a blend of Mexican spices. Perfect as a snack or dinner, these taquitos are cooked in a skillet for a golden, crispy finish.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- ½ small onion, chopped
- 2-4 jalapeños, seeded, deveined, and diced
- 3 garlic cloves, minced
Spices and Seasonings
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon dried oregano
Dairy and Sauces
- 8 oz cream cheese, softened
- ½ cup salsa (medium heat)
- 2 cups freshly grated Pepper Jack cheese, divided
Additional Ingredients
- 12 TortillaLand raw medium tortillas
- 1 teaspoon olive oil (optional, for cooking)
Instructions
- Make Filling: Add ground beef, jalapeños, and chopped onions to a large skillet over medium heat. Cook until the onions soften and the beef is cooked through. Add minced garlic and sauté for an additional 30 seconds. Drain any excess fat.
- Season and Combine: Stir in chili powder, cumin, smoked paprika, salt, and oregano, followed by the salsa and softened cream cheese. Reduce heat to medium-low and stir frequently until the cream cheese melts completely, creating a creamy mixture. Add 1 cup of Pepper Jack cheese and stir until melted. Remove from heat.
- Assemble Taquitos: Lay out each raw tortilla and spoon a heaping ¼ cup of the beef and cheese filling onto the bottom third of the tortilla. Top with a heaping tablespoon of the remaining Pepper Jack cheese. Roll the tortillas tightly to form taquitos.
- Cook Taquitos: Heat 1 teaspoon olive oil in a large nonstick skillet over medium heat (optional for extra crispiness). In batches, place the taquitos seam-side down and cook, turning as needed, until all sides are golden brown and crispy.
Notes
- For spicier taquitos, keep the seeds in the jalapeños or add more jalapeños according to taste.
- If you prefer lower fat, use reduced-fat cream cheese and leaner ground beef.
- To make them ahead, assemble taquitos and refrigerate them for up to 2 hours before cooking.
- Serve with guacamole, sour cream, or extra salsa for dipping.
- Ensure tortillas are rolled tightly to prevent filling from spilling out during cooking.
