Slow Cooker Beef and Cheese Taquitos

Slow Cooker Beef and Cheese Taquitos

Craving something cheesy, beefy, and oh-so-comforting? These Slow Cooker Beef and Cheese Taquitos are your ticket to flavor town!

Perfectly tender shredded beef wrapped in crispy tortillas with gooey melted cheese—this dish is a crowd-pleaser that’s as easy as it gets.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep the Beef
Start by tossing your seasoned beef into the slow cooker—it’s like giving it a cozy little spa day! Add some flavorful spices, diced onions, garlic, and broth to keep things juicy. Pop on the lid and let the magic happen while you binge-watch your favorite show or tackle your to-do list.

Step 2: Shred That Beef
Once the beef is fall-apart tender (about 6-8 hours later), grab two forks and go to town shredding it right in the pot. Mix in a dollop of cream cheese for extra creaminess—it’s like tucking a warm hug inside each taquito.

Step 3: Assemble Your Taquitos
Now comes the fun part! Lay out your corn tortillas and sprinkle a generous helping of shredded beef and shredded cheese down the center of each one. Roll them up tightly—you want these babies to hold their shape when they hit the oven.

Step 4: Bake Until Golden
Place your rolled taquitos seam-side down on a baking sheet lined with parchment paper. Brush lightly with oil for that irresistible golden crunch. Bake until they’re perfectly crispy on the outside but still melty and dreamy on the inside.

Step 5: Serve with Style
Plate those beauties up with your favorite dipping sauces—guacamole, salsa, sour cream, or even a zesty lime crema. Garnish with fresh cilantro if you’re feeling fancy. Now dig in and enjoy every bite of this cheesy, beefy goodness!

Pro Tips

• Tortilla Trick: Warm your corn tortillas slightly before rolling to prevent cracking. A quick zap in the microwave works wonders!
• Cheese Combo: Use a mix of sharp cheddar and Monterey Jack for maximum meltability and flavor.
• Make Ahead Magic: You can prep the beef filling a day in advance and store it in the fridge for quicker assembly later.
• Double Duty: Freeze uncooked taquitos on a baking sheet, then transfer to a freezer bag. They’re perfect for last-minute snacks or meals.
• Spice It Up: Add diced jalapeños or a dash of cayenne to the beef mixture if you love a little heat.

Storage

• Refrigerate: Store cooked taquitos in an airtight container for up to 3 days. Reheat in the oven at 350°F for 10 minutes to restore crispiness.
• Freeze: Place cooled taquitos in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Freeze for up to 3 months. Reheat directly from frozen in the oven at 375°F for 15-20 minutes.
• Sauce Savvy: Keep dips separate until serving to avoid soggy taquitos during storage.

Print Recipe

Slow Cooker Beef and Cheese Taquitos

Cooking Method: Baking, Simmering Cuisine: Mexican & Tex-Mex Courses: Appetizers & Snacks, Main Courses

Difficulty: Beginner Prep Time 20 mins Cook Time 6 hrs Total Time 6 hrs 20 mins

Servings: 8 Calories: 140

Best Season: Suitable throughout the year

Description

These Slow Cooker Beef and Cheese Taquitos combine tender shredded beef, gooey melted cheese, and crispy baked tortillas for a snack or meal that’s packed with flavor and ready in no time.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb beef chuck roast
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• ¹⁄₂ tsp garlic powder
• ¹⁄₂ tsp onion powder
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup beef broth
• 4 oz cream cheese, softened
• 8 corn tortillas
• 1 cup shredded cheddar cheese
• Cooking spray or olive oil for brushing

Instructions

1. Season the Beef:

   Rub the beef chuck roast with salt, pepper, cumin, chili powder, garlic powder, and onion powder. Place it in the slow cooker.

2. Add Aromatics:

   Scatter diced onion and minced garlic around the beef. Pour in the beef broth. Cover and cook on low for 6-8 hours or high for 4-5 hours.

3. Shred the Beef:

   Once tender, shred the beef using two forks. Stir in the softened cream cheese until fully incorporated.

4. Assemble the Taquitos:

   Preheat the oven to 400°F. Warm the corn tortillas slightly. Spoon about 2 tablespoons of beef mixture onto each tortilla, sprinkle with shredded cheese, and roll tightly. Place seam-side down on a parchment-lined baking sheet.

5. Bake:

   Lightly brush the tops of the taquitos with oil. Bake for 12-15 minutes or until golden and crispy.

6. Serve:

   Plate the taquitos with your choice of dipping sauces and garnishes. Enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 140kcal

% Daily Value *

Total Fat 7g11%

Total Carbohydrate 9g3%

Dietary Fiber 1g4%

Sugars 1g

Protein 10g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Gluten-Free Option: Ensure your beef broth and spices are certified gluten-free.
• Dairy-Free Swap: Substitute dairy-free cream cheese and vegan shredded cheese.
• Spice Level Control: Adjust the amount of chili powder or omit entirely for milder flavors.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Slow cooker recipes, taquitos, beef and cheese taquitos, easy Mexican recipes, family-friendly meals.