Taquitos with Guacamole

Taquitos—Spanish for little tacos—roll fillings in corn tortillas until golden and crisp. This oven-baked version stuffs them with cumin-spiced ground beef and cheese, then pairs each bite with cool guacamole.

Serves 4

Estimate for one serving

• 520 cal
• 28g protein
• 38g carbs
• 29g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 12 corn tortillas
• 1 lb ground beef (80/20)
• 1/2 cup finely chopped yellow onion
• 2 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar or Mexican blend cheese
• 2 Tbsp vegetable oil
• 2 ripe avocados
• 1 small, diced roma tomato
• 1/4 cup chopped fresh cilantro
• 1 lime
• 1/2 seeded and minced (optional) jalapeño
• 1 minced garlic clove (for guac)

Instructions

1. 1Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and lightly brush with oil.
2. 2In a large skillet over medium heat, cook ground beef, breaking it up with a spoon, until no longer pink (about 5–6 minutes).
3. 3Add chopped onion and cook 3 minutes until softened. Stir in minced garlic, cumin, chili powder, oregano, salt, and pepper; cook 1 minute more until fragrant.
4. 4Remove from heat. Stir in shredded cheese until melted and evenly mixed. Let filling cool slightly.
5. 5Warm corn tortillas in microwave (wrapped in damp paper towel) for 30–45 seconds until pliable.
6. 6Spoon 2–beef filling down the center of each tortilla. Roll tightly and place seam-side down on prepared baking sheet.
7. 7Brush tops of rolled taquitos lightly with remaining oil. Bake 15–18 minutes until golden and crispy, flipping halfway if needed.
8. 8While taquitos bake, make guacamole: Mash avocados in a bowl with a fork until mostly smooth but with some chunks.
9. 9Stir in diced tomato, chopped cilantro, juice of lime, minced garlic, optional jalapeño, and salt. Taste and adjust seasoning.
10. 10Serve 3 hot taquitos per person with a generous scoop of fresh guacamole on the side.