PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | YIELD: 24 to 48
These are the best taquitos – crispy on the outside and stuffed with a mouthwatering filling made with jalapenos, bacon, and melty cheese. It is the perfect make-ahead meal, super freeze-friendly, and an excellent addition to your favourites list!
INGREDIENTS
16 ounces lean ground beef (about 88%)
24-48 (6”) small flour tortilla or corn tortillas
cooking spray
3-6 jalapeños, diced (more for spicy, less for mild)
4 cups shredded Colby Jack cheese
1 cup bacon crumbles (1 lb. cooked and diced)
8 ounces cream cheese, softened
1 teaspoon ground cumin
1 teaspoon onion powder
1 tablespoon New Mexico chilli powder
1/2 teaspoon garlic powder
1 teaspoon kosher salt, plus more for sprinkling
HOW TO MAKE JALAPENO POPPER TAQUITOS
Step 1: Ready the oven and preheat it to 425 degrees F. Line two baking sheets with aluminium foil, then lightly grease with cooking spray and set aside.
Step 2: In a large 10-inch skillet, cook the ground beef and jalapenos over medium-high heat until cooked through, breaking the meat into chunks using a spatula as it cooks. Then, add the All seasoning and pour in a cup of water. Mix well. Cover the skillet and continue to cook for additional 10 minutes. Remove the cover and cook further until the liquid is gone. Take the skillet off the heat when done, then add the bacon. Stir to incorporate.
Step 3: To a large bowl, place the cream cheese. Add the cooked beef mixture and mix well. Then, stir in the cheese until well blended.
Step 4: Into each lower third of four tortillas, add 1 to 2 tbsp mixture. Tightly roll the tortilla. Be very careful not to tear the tortillas. Place the taquitos, seam-side down, on the prepared baking sheet. Repeat until the baking sheet is filled.
Step 5: Spray the taquitos with cooking spray and sprinkle with salt. Bake the taquitos in the preheated oven for approximately 15 to 20 minutes or until crisp and the ends of the tortillas begin to brown.
Ingredients
- 16 ounces lean ground beef (about 88%)
- 24-48 (6”) small flour tortilla or corn tortillas
- cooking spray
- 3-6 jalapeños, diced (more for spicy, less for mild)
- 4 cups shredded Colby Jack cheese
- 1 cup bacon crumbles (1 lb. cooked and diced)
- 8 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 tablespoon New Mexico chilli powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt, plus more for sprinkling
Instructions
Step 1: Ready the oven and preheat it to 425 degrees F. Line two baking sheets with aluminium foil, then lightly grease with cooking spray and set aside.
Step 2: In a large 10-inch skillet, cook the ground beef and jalapenos over medium-high heat until cooked through, breaking the meat into chunks using a spatula as it cooks. Then, add the All seasoning and pour in a cup of water. Mix well. Cover the skillet and continue to cook for additional 10 minutes. Remove the cover and cook further until the liquid is gone. Take the skillet off the heat when done, then add the bacon. Stir to incorporate.
Step 3: To a large bowl, place the cream cheese. Add the cooked beef mixture and mix well. Then, stir in the cheese until well blended.
Step 4: Into each lower third of four tortillas, add 1 to 2 tbsp mixture. Tightly roll the tortilla. Be very careful not to tear the tortillas. Place the taquitos, seam-side down, on the prepared baking sheet. Repeat until the baking sheet is filled.
Step 5: Spray the taquitos with cooking spray and sprinkle with salt. Bake the taquitos in the preheated oven for approximately 15 to 20 minutes or until crisp and the ends of the tortillas begin to brown.
