Oven Baked Beef Taquitos

These crispy oven-baked taquitos are filled with seasoned Bravo Steaks ground beef and plenty of melty cheddar.

Prep-ahead, freezer friendly, great appetizer!

INGREDIENTS

• 2 lbs Bravo Steaks ground beef

• 1 yellow onion, very finely diced

• 1½ tablespoons chili powder

• 1 tablespoon garlic powder

• 2 teaspoons cumin

• ½ teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional)

• 1 cup salsa or taco sauce

• ½ cup beef broth

• 1½ cups shredded cheddar cheese or Monterrey cheese

• 24–36 (6-inch) corn tortillas

• 1 egg, beaten

• Cooking spray

  Optional for serving:

  • Chopped cilantro

  • Flaky sea salt

  • Sour cream, guacamole, or salsa

INSTRUCTIONS

1. In a large skillet over medium-high heat, cook Bravo Steaks ground beef and diced onion until fully browned. Drain excess fat if needed.

2. Add chili powder, garlic powder, cumin, smoked paprika, salt, pepper, and red pepper flakes. Stir to combine.

3. Add salsa and beef broth. Stir and simmer for a few minutes until slightly thickened.

4. Remove from heat and gently stir in shredded cheddar cheese.

5. Preheat oven to 425°F and line baking sheets with parchment.

6. Wrap 6–10 tortillas at a time in a damp paper towel and microwave 45–60 seconds until soft and pliable.

7. Brush the top edge of each tortilla with beaten egg. Add 1–2 tablespoons filling along the bottom edge and roll tightly.

8. Place seam-side down on the baking sheet. Spray tops lightly with cooking spray.

9. Bake 15–20 minutes until golden and crisp.

10. Sprinkle with cilantro and flaky salt if desired and serve warm.

NOTES: Warm tortillas well or they will crack when rolling.

Taquitos freeze beautifully before baking; bake from frozen and add a few extra minutes.

Pepper jack can be used for a spicier version.

Serve with queso, guacamole, or cilantro lime ranch for dipping.

BRAVO STEAKS® CUT USED: ground beef

Buy this cut here: ground beef