Air Fryer Beef Taquitos
These crispy air fryer taquitos are packed with bold flavor from spiced beef, sautéed veggies and gooey cheese. They’re easy to roll, quick to cook and totally crave-worthy.
Servings: 24 taquitos
Equipment
Ingredients
For the Filling
- 1 ½ Pounds ground beef lean
- 1 onion chopped
- 1 bell pepper green, chopped
- 2 Tablespoons garlic powder
- 1 Tablespoon ground paprika
- 3 Tablespoons olive oil for sautéing
- 1 Pinch salt
- 1 Pinch black pepper
To Assemble
- 2 eggs
- 24 corn tortillas soft
- 2 Cups marble cheese shredded
- nonstick cooking spray
Instructions
Make the Beef Filling
- Heat olive oil in a large frying pan over medium heat, and sauté onions together with the green peppers, stirring until the onions sweated and turned slightly brown and the green peppers softened.
- Add ground beef, stirring and breaking down any large pieces. Sauté until the meat turned slightly brown.
- Add garlic powder and paprika and continue to sauté until the ground beef are fully cooked and slightly crispy.
- Take the pan off the heat, season with salt and pepper to taste.
Assemble the Taquitos
- Transfer the ground beef mixture into a bowl, stirring continuously to let the mixture cools.
- Whisk 2 eggs in a small bowl.
- Once the ground beef mixture is cool (about 10 minutes), add eggs and mix well.
- On a clean work surface or a plate, lay down one corn husk strip (or kitchen string) sideways (in horizontal position). Place a soft corn tortilla on top of the strip.
- Put 1 tablespoon of shredded cheese on the tortilla, forming a line from top to bottom (vertically). Add 1 ½ tablespoons of ground beef mixture on top of the cheese.
- Roll the tortilla. Start by taking the right side and bring it over to the left, covering the cheese and meat mixture. Tuck the edge under the filling mixture, then slowly and as tight as possible, roll the tortilla.
- Tie the corn husk strip/kitchen string securely around the middle of the roll. Push any filling that might have come out of the ends back into roll and cut off the excess length of the strip/string.
- Repeat the process for the remainder of the tortillas.
Air Frying the Taquitos
- Spray the base and sides of your air-fryer basket with nonstick cooking spray, including the extra rack (if available).
- Place as many taquitos in the basket and rack as you can without crowding them and spray the top with nonstick cooking oil.
If Using Air Fryer Rack
- Set the heat to 375°F and timer to 8 minutes. Check the taquitos on the extra rack after 8 minutes, leave the ones on the basket below. Once the top surface is brown and crispy, flip them over, so the bottom side can get crispy as well.
- Fry for another 4 minutes and check again, adding another 2 minutes of cooking time if necessary.
- Once they are brown and crispy, remove the taquitos on the top layer along with the rack. Flip the remaining taquitos over, so the bottom side can get crispy, and fry for another 4 minutes.
If Using Basket Only
- Set the heat to 375°F and timer to 6 minutes. Check the taquitos and once the top surface is brown and crispy, flip them over, so the bottom side can get crispy as well. Air fry for another 3 minutes.
- Once the top and bottom side are golden brown and crispy, take the taquitos out of the fryer. Add 2 minutes of additional time if the taquitos are not yet crispy.
- Serve hot, with your preferred garnishes and sides.
Notes
Soften the tortillas: If your corn tortillas aren’t so fresh, you might need to steam them a little. Do this before rolling up the taquitos so they don’t crack when rolled.
Don’t overcrowd the fryer: Cook in batches so they crisp up properly.
Use a strong cheese: Shred your own for the best melt and flavor.
Let the beef cool slightly: Mixing hot beef with eggs can cook them too early.
Secure the rolls: Using strips of corn husk to tie the taquitos is an easy way to help them keep their shape and not open while they cook. Alternatively, you can use kitchen string (cut into 7-inch lengths) or toothpicks to close each end of the taquito. If using corn husks, soak in water for 5 minutes and dry before use, so they won't snap so easily. Tear the corn husk into strips (by hand or with scissors), about ¼-wide wide per strip.
Cooking time: Cooking time depends on your air fryer. If in doubt, use less cooking time and keep checking the taquitos and adding more cooking time until they are crispy, flipping them over so that the other side can get crispy as well.
Don’t overcrowd the fryer: Cook in batches so they crisp up properly.
Use a strong cheese: Shred your own for the best melt and flavor.
Let the beef cool slightly: Mixing hot beef with eggs can cook them too early.
Secure the rolls: Using strips of corn husk to tie the taquitos is an easy way to help them keep their shape and not open while they cook. Alternatively, you can use kitchen string (cut into 7-inch lengths) or toothpicks to close each end of the taquito. If using corn husks, soak in water for 5 minutes and dry before use, so they won't snap so easily. Tear the corn husk into strips (by hand or with scissors), about ¼-wide wide per strip.
Cooking time: Cooking time depends on your air fryer. If in doubt, use less cooking time and keep checking the taquitos and adding more cooking time until they are crispy, flipping them over so that the other side can get crispy as well.
Nutrition
Calories: 169kcal | Carbohydrates: 14g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 105mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 104mg | Iron: 1mg
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