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For weeks, my kindergarten son has been talking about the crispitos served at his school cafeteria. Although he hasn’t actually eaten one, he’s tried to describe them to me and they sound basically like taquitos. Now I love a good taquito, so it got me thinking about how I’d make my own from scratch. So off I went… and not only did they work, but the kids loved them! Hope you enjoy!

Click here to download the recipe sheet: Taquitos

Total Time: 30 min  Serves: 4


  • 1 pound ground beef
  • 3 tablespoons taco seasoning (see ingredients below)
  • 1/2 cup water
  • 1 cup grated cheddar
  • 2 cups canola oil
  • 16-20 corn tortillas

Taco Seasoning Ingredients

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon cracked black pepper


Begin by mixing up some taco seasoning. I promise, if you don’t have your own mix, you’ll love this one. Once that’s ready, time to cook the ground beef. Preheat a saute pan to medium heat and toss in the ground beef.

Turn the meat every few minutes until it has browned thoroughly.

Drain the fat from the pan and then add the water and the seasoning. If you like a good, spicy kick, go with all 3 tablespoons. If you’d rather a softer spice, stick with 2 tablespoons.

Mix everything thoroughly. Cook the meat for 5-10 minutes until most of the moisture has evaporated and the meat is well seasoned. Remove the mixture from the heat. Place a clean saute pan on medium-high heat and pour in the canola oil to prepare for frying the taquito.

Take one tortilla and begin to build each taquito by scooping a small amount of meat into the middle, topped with cheese, and then rolled into a tight package.

Place each taquito in the hot oil, seam side down, and allow them to fry for 3-5 minutes or until they begin to turn light golden brown. NOTE: Many recipes call for pinning the rolls closed with a toothpick. I find that if you hold them in the oil for just 2-3 seconds, the tortillas firm up and will not unroll. Just don’t release light pressure immediately or you might have a mess in the pan.

Turn each taquito to the other side and allow them to turn light golden brown.

Remove the taquitos to a plate lined with paper towels and allow them to drain for a minute. They’ll turn very crispy — all the better!

Serve them hot with a side of sour cream and any of your other favorite condiments. Enjoy!

Click here to download the recipe sheet: Taquitos