These oven baked taquitos are super easy to make! They’re filled with taco meat and cheese and baked until crispy – easy and delicious!
Have you ever made taquitos from scratch? They’re actually super easy to make, and get nice and crispy without having to fry them.
These turkey taquitos are baked in the oven until crispy, so they’re healthier than the fried version, but still taste fantastic.
Sometimes oven baked versions of fried food are pretty disappointing as they aren’t nearly crispy enough. But these baked taquitos actually get really crispy. There isn’t even a real noticeable difference between these baked taquitos and these air fryer taquitos. They’re both really crispy and delicious!
Granted I didn’t fry some in oil to see if that was better – but I really dislike it when something should be crispy and isn’t, and I was not disappointed with these.
These baked turkey taquitos make a great appetizer or snack, or a light meal with a salad on the side. They’re super easy to make and even freeze well for a make ahead option!
How do you make baked taquitos from scratch?
Making taquitos from scratch is actually quite simple. Make some taco meat – I like using this taco meat recipe – and then roll it up in corn tortillas with some cheddar cheese.
Spray the rolled up taquitos with cooking spray and bake them until crispy. They’re so easy and delicious!
How do you keep taquitos from falling apart?
When rolling up the taquitos, you want to make sure your tortillas are really warm. If they’re cracking and falling apart as you roll them, that means that the tortillas weren’t warmed up enough.
I like to wrap a stack of tortillas in damp paper towel and then heat them in the microwave to warm them up. In my microwave it takes 45-60 seconds on high power to get them warm enough that they’ll roll without cracking, but microwaves vary in power so the timing may be different for you. If they’re cracking, warm them up some more.
Can you freeze taquitos?
Yes, you can freeze taquitos! The best way to freeze them is after they are baked. Let them cool completely and then freeze them in an airtight container for up to 3 months.
When you are ready to enjoy them, reheat them in the oven at 350F for 15-20 minutes, or until they are heated through and crispy. Serve them with salsa, sour cream, and guacamole.
How to make Baked Taquitos:
- Make sure your tortillas are warm before trying to roll up the taquitos. If they aren’t warm enough they will crack and fall apart as you roll them up.
- The recipe is written with ground turkey, but you can substitute ground beef or chicken if you prefer. You will need to drain the grease from ground beef after cooking it before continuing on with the recipe.
- Any cheese you like is fine here, as long as it melts well. We like sharp cheddar, but Monterey Jack, mozzarella, or a combination of all three would be good too.
- I’ve also made these with flour tortillas, and those were delicious as well. Technically that makes them flautas instead of taquitos, but either way they’re delicious so use what you can find!
- I have an air fryer version of these taquitos here – Air Fryer Taquitos.
Here are some more great Mexican recipes for you:
- Mexican-style Baked Pasta
- Mexican Chicken Marinade
- Mexican 7 Layer Dip
- Mexican Pasta Salad with Cajun Shrimp
- Chicken Taco Salad
- 3 Ingredient Chicken Tacos (Instant Pot or Slow Cooker)
- Taco Seasoning Recipe
Baked Taquitos
These oven baked taquitos are super easy to make! They're filled with taco meat and cheese and baked until crispy - easy and delicious!
Ingredients
- 1 pound (454 g) ground turkey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup tomato sauce
- 2 1/2 cups shredded cheddar cheese
- 24 small (6”) corn tortillas
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 425 degrees F.
- Lightly spray a baking sheet with non-stick spray and set aside.
- In a large skillet over medium heat, brown the turkey.
- Stir in the garlic powder, onion powder, chili powder, cumin, coriander, salt, pepper, and tomato sauce.
- Bring the sauce to a boil over medium heat and then lower the heat and let it simmer for 5 minutes, stirring occasionally.
- Wrap the tortillas in damp paper towel and heat them in the microwave on full power for 45-60 seconds.
- Spoon the meat mixture onto a warm tortilla, about 2 tablespoons per tortilla.
- Sprinkle shredded cheese on top of the meat, and then roll up the tortilla around the filling. If your tortilla cracks, heat the remaining tortillas a little more before continuing to fill them.
- Place the taquito seam side down on the prepared baking sheet. Repeat with the remaining tortillas.
- Brush the tops of the taquitos with melted butter.
- Bake for 15-20 minutes or until the taquitos are crisp and lightly browned. Serve with salsa, sour cream, and guacamole.
- Baked taquitos can be frozen in an airtight container for up to 3 months. Reheat them from frozen in the oven at 350F for 15-20 minutes, or until they’re heated through and crispy.
Notes
I brush these taquitos with melted butter before baking them, but you can spray them with cooking spray instead if you prefer.
Make sure to heat the tortillas enough. If they’re cracking when you roll them up, they aren’t warm enough.
This recipe uses about 1/2 can of tomato sauce for the taco meat. If you don’t want leftover tomato sauce, double the recipe. If you don’t want to make double the taquitos, you can use the extra taco meat for tacos or nachos, or freeze it for later.
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Nutrition Information:
Yield:
24Serving Size:
1 taquitoAmount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 410mgCarbohydrates: 28gFiber: 2gSugar: 0gProtein: 8g
Nutrition Information is estimated based on ingredients used and may not be exact.