Smoked Paprika Beef and Cheddar Taquitos
Crispy rolled corn tortillas stuffed with seasoned lean ground beef, scrambled eggs, and melted sharp cheddar cheese.
- Prep: 10 min
- Cook: 10 min
- Total: 20 min
- Servings: 2
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $5.06/serving
Dietary
- High-Protein
- Gluten-Free
- Nut-Free
- Low-Sugar
Tags
- sauté
- quick
- spicy
- comfort food
- smoky
- rich
Ingredients
- 0.5 pound lean ground beef (93% lean)
- 0.5 cup yellow onion (diced)
- 1 jalapeño pepper (seeded and minced)
- 1 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper (ground)
- 2 eggs (beaten)
- 0.5 cup liquid egg whites
- 0.5 cup sharp cheddar cheese (shredded)
- 4 yellow corn tortillas (6-inch)
- 1 tablespoon olive oil
Instructions
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add lean ground beef, yellow onion, jalapeño pepper, smoked paprika, chili powder, kosher salt, and black pepper. Cook for 5 minutes, breaking the meat into small crumbles until browned and cooked through.
- Push the meat to one side of the skillet. Pour in beaten eggs and liquid egg whites. Scramble gently for 2 minutes until just set, then stir into the beef mixture and remove from heat.
- Warm yellow corn tortillas in a dry skillet or microwave for 15 seconds until pliable. Divide the beef and egg mixture evenly among the tortillas and top each with sharp cheddar cheese.
- Roll tortillas tightly around the filling. Wipe out the skillet, add remaining 1/2 tablespoon olive oil over medium heat, and place taquitos seam-side down. Sauté for 3 to 4 minutes, turning once, until golden brown and crispy on all sides.
Notes
Taquitos reheat exceptionally well in an air fryer or toaster oven at 375°F for 4 to 5 minutes to restore crunch.
Nutrition (per serving)
- Calories: 529
- Protein: 43.5 g
- Carbohydrates: 17.2 g
- Fat: 29.4 g
- Fiber: 1.7 g
- Sodium: 1139 mg
- Saturated Fat: 11.2 g
- Sugar: 2.6 g
- Cholesterol: 270 mg