Taquitos are a traditional Mexican street food that are typically deep fried. We’ve baked ours instead for a healthy twist! They crisp beautifully in the oven while the cheesy centre melts.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
250 g
Ground Beef
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
1 tbsp
Enchilada Spice Blend
(Contains Sulphites)
6 tbsp
Guacamole
1 unit
Lime
160 g
Tomato
2 tbsp
Tomato Sauce Base
7 g
Cilantro
50 g
Shallot
½ cup
Monterey Jack Cheese, shredded
(Contains Milk)
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
½ tsp
Sugar*
Before starting, preheat the oven to 450°F. Wash and dry all produce. Roughly chop cilantro. Peel, then mince shallot. Cut tomatoes into 1/4-inch pieces. Zest, then juice half the lime. Cut remaining lime into wedges. Combine tomatoes, cilantro, shallots, lime zest, 1 tsp lime juice and 1/2 tsp sugar (dbl both for 4 ppl) in a small bowl . Set aside.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.
Add Enchilada Spice Blend. Cook, stirring often, until fragrant, 1 min. Season with salt and pepper. Add tomato sauce base and 1/4 cup water (dbl for 4 ppl) to the pan with beef. Stir to combine.
On a clean surface, arrange tortillas. Using a slotted spoon, divide beef mixture down the middle of each tortilla. Sprinkle cheese over top. Roll tortillas tightly over filling, then arrange taquitos on a parchment-lined baking sheet, seam-side down. Brush tops with 1 tbsp oil (dbl for 4 ppl).Bake in middle of the oven until golden-brown, 6-8 min.
Divide the taquitos between plates. Dollop with guacamole and tomato salsa. Squeeze a lime wedge over top, if desired.