Beef Taquitos

By Polly Conner
December 9, 2021

Making Beef Taquitos with a roast in the slow cooker is a breeze. The flavorful, tender beef is shredded, mixed with cream cheese & salsa, and then wrapped in a tortilla. Once prepped, they can be baked right away or frozen for later. Top with your favorite fresh Mexican toppings for a satisfying meal that the whole family will love.

Beef taquitos on a plate with toppings

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A Short Video on How to Make Beef Taquitos

Ingredients You’ll Need for Beef and Cheese Taquitos

The ingredients are so simple! This recipe can be stretched a loooong way. In fact, it would be a great recipe for groups of people. Here is what you’ll need:

  • Boneless, beef chuck roast (Get organic beef from ButcherBox delivered to your door like we do!)
  • Taco seasoning, homemade or store-bought
  • Low-sodium beef broth
  • Cream cheese
  • Salsa
  • Whole-wheat tortillas (or gluten-free tortillas)
  • Shredded cheddar cheese (how to freeze cheese)
  • Cooking spray
  • Optional toppings: salsa, guacamole, sour cream or plain Greek yogurt
A close up of cooked shredded beef taquitos

Making Taquitos in 3 Steps

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

1. Cook the Beef

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: How to Make Beef Taquitos in the 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. 

An uncooked, seasoned chuck roast in a slow cooker

Cooking Method #2: How to Make Beef Taquitos in the 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 Shredded 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.

2. Assemble the taquitos.

After the meat has been fully cooked, you’ll move on the 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.

shredded beef on a wooden cutting board

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 the shredded cheese. Roll up the tortillas very tightly.  

Shredded beef taquitos prepped and ready to be rolled up

3. Bake the taquitos.

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.

Cooked beef taquitos on a baking sheet.

Make It a Freezer Meal

Similar to our Chicken and Cheese Taquitos, beef taquitos can be easily prepped as a freezer meal. One of the best things about having a stash of taquitos in the freezer is they can be cooked straight from frozen! This makes them a great meal to have on hand for busy nights when everyone eats at a different time. They’d also make a great freezer meal for 1-2 people.

To Freeze For Later:

Follow Steps 1 to 5 in the recipe. Place the rolled up taquitos (before baking) in a single layer in gallon-size freezer bags. Seal and freeze. 

Taquitos rolled up and in a freezer bag for a freezer meal.

Prepare From Frozen:

Two options:

  1. Thaw the taquitos and bake according to the recipe.
  2. Do not thaw. Cover the frozen taquitos with foil and bake in a 400°F oven for 25 minutes, then remove the foil and bake for 5 to 10 minutes more, until golden brown and completely warmed through.

Side Dishes That Go With This Beef Taquitos Recipe

Here are some ideas for what to serve with your delicious taquitos:

Avocado Lime Salsa – One of my all-time favorite side dish recipes!

Guacamole – A BIG batch Tex-Mex classic.

Texas Caviar Dip or Fiesta Chopped Salad – Either one of these chopped salads/dips are great recipe for crowds.

Close up of shredded beef taquitos

P.S. If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.

Print

Beef Taquitos

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings (2 taquitos/person) 1x
  • Category: Beef
  • Method: Slow cooker
  • Cuisine: mexican

Description

Making Beef Taquitos with a chuck roast in the slow cooker is a breeze. The flavorful, moist beef is shredded, mixed with cream cheese & salsa, and then wrapped in a tortilla. Once beef taquitos are prepped, they can be baked or frozen for later.


Ingredients

  • 1 (2 1/2 – 3 pound) boneless, beef chuck roast, trimmed of excess fat
  • 3 tablespoons taco seasoning, homemade or store-bought
  • 1 cup low-sodium beef broth
  • 4 ounces cream cheese
  • 1/2 cup mild or medium salsa
  • 16 (8-inch) whole-wheat tortillas
  • About 3 cups shredded cheddar cheese
  • Cooking spray
  • Optional toppings: salsa, guacamole, sour cream or plain Greek yogurt

Instructions

Make It Now:

  1. If making this in the Instant Pot, cut the roast into 2×2 inch pieces. Place the roast in the slow cooker or Instant Pot and rub the taco seasoning over all sides of the meat. Add the broth. 
  2. Cover and cook using one of these methods: 
    1. Slow Cooker: Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds. 
    2. Instant Pot: 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 remaining pressure.
  3. Transfer the beef to a cutting board and discard the liquid in the cooker. Using two forks, shred the meat and return it to the cooker.
  4. Stir in the cream cheese and salsa until well combined and melted.
  5. Arrange the tortillas on a clean, flat surface. Using a slotted spoon or tongs, 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 the beef with about 3 tablespoons of shredded cheese. Roll up the tortillas very tightly. (Freezing instructions begin here.) 
  6. 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.)
  7. Arrange the taquitos seam-side down on the baking sheets, leaving a little room around each one. 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.
  8. Serve warm with your favorite toppings. 

Freeze For Later: Follow Steps 1 to 5. Place the rolled up taquitos (before baking) in a single layer in gallon-size freezer bags. Seal and freeze. 

Prepare From Frozen: Note: Have your favorite toppings on hand to complete this meal. Two options:

  1. Thaw. Follow Steps 6 through 8.
  2. Do not thaw. Follow Steps 6 and 7, but cover the frozen taquitos with foil and bake for 25 minutes, then remove the foil and bake for 5 to 10 minutes more, until golden brown and completely warmed through. Follow Step 8. 

Notes

If you like these, you’ll LOVE our Chicken and Cheese Taquitos, too!

Want More Crockpot Freezer Meals Like these Beef Taquitos?

If you are digging this recipe, you will love our roundup of Crockpot Freezer Meals.

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