My mom always used to make baked rolled tacos, also known as taquitos, and they are a healthier twist on traditional fried tacos, offering the same satisfying crunch and flavor without the extra oil. These tacos are filled with a savory mixture—often seasoned beef, chicken, or beans—rolled tightly in soft corn or flour tortillas, then baked until golden and crispy. We assure you that in our personal opinion, the result is a delicious, handheld snack or meal that’s perfect for dipping and sharing. The baking method not only makes these tacos lighter but also simplifies the cooking process, as you can make a whole batch at once. TI always belived that this recipe is ideal for family dinners, parties, or even quick weeknight meals, offering a crowd-pleasing favorite that’s easy to prepare.
One of the best things about Baked Rolled Tacos is their versatility. You can use any filling you like, whether you prefer a traditional ground beef mixture, shredded chicken, or a vegetarian option with black beans and cheese.
This is a great recipe to use your leftover veggies, meat and shredded cheese. All combined together make perfect and yummy baked tacos.
Why I love this recipe
I love this recipe because it’s a healthier, easy-to-make version of a classic favorite, with a satisfying crunch and plenty of dipping options.
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Variations of the recipe
Try filling them with shredded beef, pulled pork, or a spicy bean and cheese mixture. You can even add veggies like diced bell peppers, spinach, or jalapeños for extra flavor.
Serving suggestions
Serve with guacamole, salsa, sour cream, or queso for dipping. Garnish with chopped cilantro and a squeeze of lime juice for a fresh finish.
Storage & Freezing
Store leftover tacos in an airtight container in the fridge for up to 3 days. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 3 months. Reheat in the oven to regain crispiness.
Baked Rolled Tacos
Ingredients
- 1 lb ground beef or chicken, or turkey
- 1 small onion finely chopped
- 1 packet taco seasoning or homemade seasoning
- 1/4 cup water
- 12 small corn tortillas
- 1 1/2 cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
- 1/2 cup sour cream for dipping
- Salsa for dipping
- Cooking spray or olive oil
- Optional garnishes: shredded lettuce diced tomatoes, cilantro, jalapeños, or hot sauce
Instructions
- Prepare the Filling: In a large skillet, cook the ground beef (or your choice of protein) over medium heat, breaking it apart with a spatula. Add the chopped onion and cook until softened, about 3–4 minutes. Drain any excess grease.
- Stir in the taco seasoning and water. Let the mixture simmer for 3–4 minutes until thickened and the flavors are well combined. Remove from heat and set aside.
- Warm the Tortillas: Heat the tortillas in a dry skillet for about 30 seconds on each side, just until warm and flexible. Alternatively, you can microwave the tortillas in a damp paper towel for 20-30 seconds.
- Assemble the Tacos: Lay a tortilla flat and spoon 2 tablespoons of the beef mixture onto the center. Sprinkle with about 1–2 tablespoons of shredded cheese. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
- Bake the Tacos: Lightly spray the tops of the rolled tacos with cooking spray or drizzle with a bit of olive oil. Bake for 15-20 minutes, or until the tacos are crispy and golden brown.
- Serve: Remove the tacos from the oven and serve immediately with sour cream, salsa, and any optional garnishes you like.
- Enjoy!
