Beef Taquitos

Main Ingredients

• Boneless Beef Chuck Roast
• Taco seasoning – Or use 2 tablespoons of our homemade taco seasoning recipe
• Cream cheese
• Salsa – Your choice of spice level.
• Tortillas
• Shredded cheddar – Pepper jack cheese will work too. (Did you know you can freeze cheese?)

Making Beef Taquitos in 3 Steps

Ready to make some taquitos? It only takes 3 simple steps.

When it comes to cooking the roast, we suggest doing it one of two ways–in the slow cooker or in the Instant Pot. Detailed instructions are in the recipe at the bottom of this post, but here’s a quick overview of each method:

Cooking Method #1: Slow Cooker

To make this in the slow cooker, place the roast in the insert and rub the taco seasoning over all sides of the meat.

Add the broth. Close the lid and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until the meat easily shreds. 

Cooking Method #2: Instant Pot

If you don’t want to go the low and slow method, using your Instant Pot to pressure cook a chuck roast will work just as well. After testing hundreds of recipes for our cookbook, From Freezer to Cooker, we have narrowed down the perfect cooking times. In fact, you can snag a free Instant Pot Cooking Times Chart here.

To make Beef Taquitos using the Instant Pot, cut up the chuck roast into 2×2 inch pieces (cutting it up ensures even, fast-cooking, and fall-apart beef).

Place the meat in the Instant Pot and toss with the taco seasoning. Top with the broth. Lock and seal the lid. Cook at high pressure for 30 minutes. Allow the pressure to release naturally for 10 minutes, then quick release the rest.

After the meat has been fully cooked, you’ll move on to assembling the taquitos. First, you’ll need to shred the beef.

Move it to a wooden cutting board and use two forks to pull it apart. Discard the remaining liquid in the cooker and return the beef to it.

Stir in the cream cheese and salsa until well combined and melted.

Arrange the tortillas on a clean, flat surface. Using a slotted spoon, top each tortilla with an equal amount of the beef mixture, leaving a little room at the edges so the filling doesn’t spill out. Top each with about 3 tablespoons of shredded cheese. Roll up the tortillas very tightly.  

Preheat the oven to 400°F and position the racks in the upper and lower thirds.

Spray two rimmed baking sheets with cooking spray or line them with parchment paper. (Or, use one baking sheet to cook half the taquitos and freeze the rest to bake later.)

Spray the tops with cooking spray and bake for 15 to 20 minutes, switching the pans from top to bottom halfway through the cooking time, until the cheese has melted and the tortillas are golden brown.