Step by step

Method

4 steps

1. 1

   Heat oven to 425°F. Brown 1 lb ground beef with ½ small onion (finely diced) in a skillet over medium-high, breaking it up, 6–8 minutes until no pink remains. Drain excess fat. Stir in 2 minced garlic cloves, 1 teaspoon chili powder, ½ teaspoon cumin, and ½ teaspoon kosher salt; cook 30–60 seconds until the spices smell toasty. Off heat, fold in about ½ cup of the shredded cheese so the filling gets a little sticky.

2. 2

   Warm 12 small corn tortillas until pliable — 15–20 seconds per side in a dry skillet, or wrap in a damp towel and microwave 30–45 seconds. Keep them covered so they don't crack when you roll.

3. 3

   Working one at a time, spoon a thin line of beef-cheese down the center of each tortilla, roll tight, and set seam-side down on a lightly oiled rimmed sheet. Brush or mist the tops with about 2 tablespoons oil and sprinkle the remaining ½ cup cheese over the rolls.

4. 4

   Bake 15–18 minutes until the tortillas are deep golden and crisp at the edges and the cheese on top is melted. Rest 2 minutes, then serve with salsa, guacamole, and chopped cilantro. You want shatter-crisp baked taquitos with juicy beef and melty cheese — not pale soft rolls or dried-out filling.