Ingredients
Equipment
Method
- Preheat the oven to 375°F for baking, or preheat the air fryer to 375°F. Lightly grease a baking sheet or air fryer basket.
- In a large skillet over medium-high heat, cook the ground beef, breaking it into small pieces, until no longer pink. Drain excess grease if needed, then stir in the taco seasoning until the meat is evenly coated.
- Reduce the heat to medium-low and add the cream cheese, sour cream, and salsa. Stir until the cream cheese melts and the mixture is smooth, hot, and creamy.
- Remove the skillet from the heat and fold in the shredded cheese until it melts into the beef mixture. The filling should be thick and scoopable.
- If your tortillas feel stiff, stack them on a plate, cover with a damp paper towel, and microwave for 10–20 seconds until warm and pliable.
- Spoon about 2 tablespoons of filling along one edge of each tortilla. Roll up tightly and place seam-side down on the prepared baking sheet or in the air fryer basket.
- For extra crispiness, lightly brush or spray the tops of the taquitos with oil.
- Bake for about 15 minutes, or air fry for 3–4 minutes, until the tortillas are crisp and lightly golden. Serve immediately with salsa, guacamole, sour cream, cilantro, and lime wedges.
Notes
To pan fry instead of baking, heat about 1/2 inch of oil in a shallow skillet over medium-high heat. Fry 2–4 taquitos at a time, turning as needed, until golden and crisp, then drain on paper towels. Leftover taquitos can be cooled, refrigerated for up to 3 days, and reheated in the oven or air fryer until hot and crunchy again.