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Beef Taquitos
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
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Instructions
Make It Now:
- 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.
- Cover and cook using one of these methods:
- Slow Cooker: Low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.
- 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.
- 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.
- Stir in the cream cheese and salsa until well combined and melted.
- 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.)
- 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.)
- 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.
- 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:
- Thaw. Follow Steps 6 through 8.
- 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/Tips
- If you like these, you’ll LOVE our Slow Cooker or Instant Pot Chicken and Cheese Taquitos.
- Storage Tip: A great way to store this freezer meal or leftovers is in our favorite reusable freezer bags.
- Where We Get Our Chicken: We get our chicken from ButcherBox. The chicken is organic and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, grass-fed beef, and wild salmon–and have used it for years ourselves.
Find it online: https://thrivinghomeblog.com/beef-taquitos/