Ingredients
Beef Mixture
- 2 tablespoons olive oil
- 1 – 1 ½ lb. thinly sliced beef sirloin, chopped into small pieces
- 2 teaspoons Worcestershire sauce
- Ground black pepper, to taste
- 1 green pepper, finely chopped
- 1 medium onion, finely chopped
Cheese and Tortillas
- 1 package cream cheese, softened, 8 oz.
- 12 – 16 oz. Provolone cheese, chopped into small cubes
- 16 fajita-sized flour tortillas, warmed
For Baking
- Cooking spray or olive oil for brushing
- Salt, optional
Instructions
- Cook the beef and vegetables: In a large skillet over medium-high heat, heat the olive oil and add the chopped beef sirloin. Cook for about 3 minutes until the beef starts to brown. Add the finely chopped green pepper, onion, Worcestershire sauce, and ground black pepper. Stir and cook for another 3-4 minutes until the vegetables are tender and the beef is fully cooked. Remove the skillet from heat and let the mixture cool to room temperature.
- Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare the filling: In a medium bowl, combine the cooled beef and vegetable mixture with the softened cream cheese and chopped Provolone cheese. Mix thoroughly until all ingredients are well incorporated into a creamy, cheesy filling.
- Assemble the taquitos: Spoon about 2-3 tablespoons of the beef and cheese mixture onto each warmed tortilla. Roll the tortilla tightly around the filling and place seam-side down on the prepared baking sheet. Repeat this process for all tortillas, making sure to space them apart so they don’t touch during baking.
- Prepare for baking: Lightly spray the tops of the rolled taquitos with cooking spray or brush with olive oil for a crisp finish. Optionally sprinkle a small amount of salt over them to enhance flavor.
- Bake: Bake the taquitos in the preheated oven for 15-20 minutes or until the tortillas are crisp and golden brown on the outside. Remove from the oven and let cool slightly before serving.
Notes
- Use fajita-sized tortillas for easy rolling and to ensure the fillings hold together.
- Make sure the beef mixture is cooled before combining with the cream cheese to avoid melting the cheese prematurely.
- For a spicier kick, add a pinch of crushed red pepper flakes to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to retain crispiness.
- These taquitos can be made ahead and frozen before baking; bake from frozen, adding extra baking time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Finger Food, Snack, Appetizer
- Method: Baking
- Cuisine: American
