Ingredients
Scale
- 1 lb lean ground beef
- 8 corn tortillas
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- Vegetable oil for frying (enough to cover the bottom of the pan)
- Sour cream and salsa for serving
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat if needed.
- Add the chopped onion and minced garlic; sauté until onions become translucent.
- Stir in cumin and chili powder; mix well.
- On each tortilla, place 2-3 tablespoons of the beef mixture and sprinkle with cheese. Roll tightly from one edge to the other.
- Heat vegetable oil in a deep skillet over medium-high heat until shimmering. Fry the taquitos seam-side down until golden brown on all sides.
- Use tongs to remove cooked taquitos and drain on paper towels.
- Serve hot with sour cream and salsa.
Notes
- For added flavor, consider mixing in chopped peppers or spices like chipotle.
- Ensure the oil is hot enough before adding taquitos to achieve maximum crispiness.
- Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taquitos (100g)
- Calories: 290
- Sugar: 1g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 55mg