Making Beef Taquitos 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.
“I wish I could give this a 6! Absolutely delish. The taquitos freeze and defrost beautifully. I’m making my second batch in 2 weeks to stock the freezer.” – Eileen
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.
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: 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.
Assemble the Taquitos
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.
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.
How to Freeze Beef Taquitos
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 .
Freeze It For Later: Complete the recipe through Step 5. Then, place rolled up tortillas side-by-side in a single later in a gallon-sized freezer bag. Seal tightly and freeze.
Prepare From Frozen: When ready to bake, you have two options:
Method 1 (Thawed): Thaw overnight in the refrigerator or in the microwave using the defrost setting. Bake as directed, beginning with Step 6.
Method 2 (From Frozen): Follow Steps 6-8, but cover the frozen taquitos with foil after spraying them with cooking spray. Then, bake for about 25 minutes or until warmed through. Remove the foil and bake another 5-10 minutes, until golden brown.
Side Dish Ideas
Side Dishes That Go With Beef Taquitos
Avocado Salsa
Chips and Guacamole
Layered Taco Dip
Easy Pickled Red Onions
Recipe FAQs
Am I supposed to drain off the liquid after shredding the beef before adding the cream cheese and salsa? The consistency can vary depending on the type of beef and salsa you use. I usually drain off some of the liquid if it’s too soupy. It should be fairly thick. Can I cook the taquitos straight from frozen? Yes! Cover the frozen taquitos with foil after spraying them with cooking spray. Then, bake for about 25 minutes or until warmed through. Remove the foil and bake another 5-10 minutes, until golden brown. Can I make this with chicken instead? Yes! In fact, one of our most popular recipes is Creamy Chicken Taquitos . They can be made in the slow cooker or the Instant Pot as well.
Tip: Freeze Leftover Tortillas
If you have leftover tortillas, did you know you can freeze them? Here is the best way to freeze tortillas for later.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
★ ★ ★ ★ ★
4.9 from 8 reviews
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.
Yield: 8 servings (2 taquitos/person)
Prep: 10 minutes Cook: 8 hours Total: 8 hours 10 minutes
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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.
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© Author: Polly Conner
Cuisine:
Mexican
Method:
Slow Cooker
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