These oven baked taco rolls—also known as taquitos—are crisp, cheesy, and packed with seasoned beef. I use a generous amount of filling for extra protein, even if that means they are not rolled quite as tightly.
A QUICK NOTE
Warm the corn tortillas and work quickly while they are flexible. If they crack or unfold, reheat them briefly. I usually bake about 15 at a time and save the remaining filling for another batch or meal.
INGREDIENTS
2 lb lean ground beef
Low-sodium taco seasoning, to taste
Bell pepper, diced
Onion, diced
Mexican-style shredded cheese
1 package (30-count) corn tortillas (I bake about 15 at a time)
Olive oil spray
Cheese dip or salsa, optional, for serving
DIRECTIONS
1. Preheat the oven to 400°F. Line a sheet pan with foil.
2. Heat a large nonstick skillet over medium-high heat. Add the ground beef, bell pepper, and onion. Cook until the beef is fully cooked and the vegetables soften, then drain any excess fat.
3. Stir in the taco seasoning.
4. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, or until warm and flexible.
5. Add about 1–2 Tbsp shredded cheese and your desired amount of beef mixture to each tortilla. Roll tightly and place seam side down on the prepared pan. Work quickly so the tortillas remain warm.
6. Lightly spray the tops with olive oil. Bake for about 15 minutes, or until the edges begin to brown and the tortillas are crisp.
7. Serve with cheese dip or salsa, or top with melted cheese and diced tomatoes.
