These Cheesy Taco Taquitos are full of taco meat, cheese, and tomatoes. They make a quick and easy 30 minute dinner for those busy nights.
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The one thing that I can count on our family to eat are tacos. Tacos and pizza are the two top things we eat almost weekly. And sometimes we even eat them as one thing…go taco pizza!!!
Last week we had extra taco meat that I had thrown into the freezer for a later meal. We always make a big batch of taco meat, so that we can do extra meals with it throughout the week. Nachos and salad are the two big ones that we will enjoy after a taco night. And of course, a batch of Spicy Guacamole is a must when we do all things taco related.
When I was in the freezer getting out some frozen bananas yesterday for my Skinny Raspberry Mint Smoothie, I saw the taco meat and decided something fun and different was needed for our taco Tuesday night dinner.
Of course, our taco consuming is not just limited to Tuesdays. We do tacos any night of the week. Thankfully it is a meal that every single person loves. It just happened to fall on the famed taco Tuesday this particular week.
How to make Cheesy Taco Taquitos:
- Mix together the cream cheese, sour cream, and taco seasoning. (full recipe at bottom)
- Add taco meat, tomatoes, and shredded cheese and stir together.
- Lay 15 tortillas on the counter and spoon the mixture evenly down the side of each one.
- Roll each tortilla up tightly and place seam side down on a foil or parchment lined pan.
- Spray the tortillas lightly with baking spray and bake.
All three of our kids loved this fun and different taco. Yay for finding something that they will eat since they are boycotting my sweet baking. Of course, it’s tacos, so I wasn’t too worried about them not liking it.
The taco mixture is easy to mix together in the morning, so all you have to do is fill the tortilla shells at dinner time before baking them. Any time saving tricks when the hungry monsters are begging for dinner is something I look for in a meal.
A little bit of the filling will melt and fall out of the cheesy taco taquitos at the ends while they are baking. Lining your pan with parchment paper will make it easier to scoop up that filling and put it back in the ends of the rolls with a spoon, if you want. Or just pick it up and eat it like I did…
Plus, lining the pan will save you one extra dish to wash later. I’m all about lining every pan I use in the kitchen, so I don’t have as many dirty dishes in my sink.
Other taco recipes you may like:
- Beef Taco Quinoa Salad Bowls
- Taco Egg Muffin Cups
- Buffalo Shrimp Tacos
- Green Chile Pulled Pork Tacos
- Bacon Egg Breakfast Tacos
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- 4 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 Tablespoon taco seasoning
- 2 cups prepared taco meat
- 1 - 14 ounce can diced tomatoes with green chilis, drained well
- 1 1/2 cups shredded fiesta blend cheese
- 15 - 6-inch flour tortillas
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- Beat the cream cheese until creamy. Add the sour cream and taco seasoning and beat until smooth.
- Stir in the taco meat, drained tomatoes, and shredded cheese gently.
- Lay the 15 tortillas out on the counter and divided the taco mixture evenly on each one.
- Tightly roll the tortillas up and place seam side down on the prepared pan.
- Spray the tops of the rolls lightly with non-stick baking spray. Bake for 14-15 minutes.
- Remove and serve hot with sour cream and salsa, if desired.
*Lay the unbaked rolls flat on a baking sheet and freeze for 30 minutes, and then place in a freezer bag for later meals. Bake the frozen rolls at 425 degrees for 20 minutes.
Amount Per Serving: Calories: 278Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 595mgCarbohydrates: 30gFiber: 2gSugar: 1gProtein: 11g