Oven-Fried Beef Taquitos

Oven-Fried Beef Taquitos

7 Reviews
From: EatingWell Magazine, November/December 2013

This healthy beef taquitos recipe calls for baking instead of deep-frying, making the taquitos substantially healthier than what you'd get at a restaurant. One order of these little deep-fried, rolled-up tacos at a restaurant can set you back almost 1,000 calories and 60 grams of fat! Don't worry if some of the taquitos crack open while baking—they're still crispy and delicious. Serve with your favorite salsa, guacamole and reduced-fat sour cream.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 medium zucchini
  • 2 teaspoons canola oil
  • 1 pound extra-lean ground beef
  • 3 tablespoons chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 12 6-inch corn tortillas
  • Canola oil cooking spray
  • ¾ cup shredded sharp Cheddar cheese


  • Active

  • Ready In

  1. Preheat oven to 425°F.
  2. Shred zucchini using the large holes of a box grater. Squeeze dry in a clean kitchen towel (you should have about 2 cups). Heat oil in a large nonstick skillet over medium-high heat. Add the zucchini, beef, chili powder, onion powder, cumin and salt. Cook, stirring, until the beef is cooked through, 5 to 7 minutes.
  3. Spread tortillas out on a baking sheet in two overlapping rows. Bake until hot, 2 minutes. Transfer to a plate and cover.
  4. Coat the baking sheet with cooking spray. Place 6 tortillas on a clean cutting board. Working quickly, spread a generous ¼ cup beef mixture along the bottom third of a tortilla, sprinkle with about 1 tablespoon cheese and tightly roll into a cigar shape. Place the taquito seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the top and sides of the taquitos with cooking spray.
  5. Bake the taquitos until browned and crispy, 14 to 18 minutes.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 3 taquitos
  • Per serving: 500 calories; 24 g fat(7 g sat); 7 g fiber; 40 g carbohydrates; 33 g protein; 28 mcg folate; 92 mg cholesterol; 2 g sugars; 0 g added sugars; 2,120 IU vitamin A; 9 mg vitamin C; 244 mg calcium; 5 mg iron; 691 mg sodium; 662 mg potassium
  • Nutrition Bonus: Vitamin A (42% daily value), Iron (28% dv), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, ½ vegetable, 3 lean meat, 1 medium-fat meat, ½ fat

Reviews 7

March 10, 2018
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By: Marjorie Wind
The filling is great but not so much luck with the tortillas as they cracked almost as soon as I assembled the taquitos. I heated the tortillas in the microwave and used the cooking spray and though they were easier to handle they still cracked.
July 24, 2017
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By: SWest
I made these and used the amount of chili powder that the recipe called for. They were a little spicy, but I think they are supposed to be that way; otherwise, they would be a little plain. I liked them and the recipe was easy.
September 08, 2016
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By: jenny.acevedo
I actually haven't made this yet but sounds really good. My husband doesn't like squash if any kind (neither of us like eggplant). I'd appreciate any ideas for what I could substitute for the zucchini?
October 29, 2015
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By: chefliz
Great Recipe I changed a couple of things. I heated the tortillas in the microwave. I then assembled them, sprayed them with cooking spray and put them under the broiler - turning them over when they were done on one side. They turned out crispier than putting them in the oven and they took less time. Pros: Easy and takes little time Cons: None
November 21, 2014
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By: EatingWell User
substitute cooking spray w/Olive oil Prior to heating the tortillas, I lightly coated them with olive oil and eliminated spraying them with cooking spray. It worked out great! Pros: healthy oil
January 19, 2014
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By: EatingWell User
Loved this! My husband and I loved this recipe! I changed it a little and used ground chicken breast and only 2 TBS of chili powder. This is going to be our Friday Night Mexican meal instead of going to a Mexican restaurant for sure!
December 27, 2013
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By: EatingWell User
Quick and easy This is a simple dish. Even my kids liked it. I think the amount of chili powder is incorrect. Three tablespoons was way too much. Wonder if it should be teaspoons instead??? Will make again for sure, just with a lot less chili powder.
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