Crispy Beef, Bean & Cheese Taquitos with Pico, Sour Cream & Charred Corn Salad

Crispy Beef, bean & Cheese Taquitos with Pico, Sour Cream & Charred Corn Salad

fresh ingredients


  • 12 oz
    ground beef
  • 8 oz
  • 2 oz
    red onion
  • 1 oz
    sour cream
  • 8 oz
    mixed cheese
  • 6 oz
    flour tortillas
  • 1 can
    organic refried beans
  • 1 oz
    taco seasoning
  • 1 oz
    chopped garlic
  • 4 oz
  • 2 oz
  • 1 oz
    lime/onion/garlic blend
  • 12 pcs

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Rimmed baking sheet

2x medium skillet

Zester/box grater

Small bowl 

cook along



Preheat oven to 425°F with a rack in the upper third;

Lightly oil a rimmed baking sheet;

Coarsely chop cilantro leaves & stems;

Zest lime, then cut into wedges;

Roughly chop tomatoes;

Peel & finely chop red onion.

1Make Filling

Heat 1 tablespoon oil in a medium skillet over medium-high. Add garlic/onion blend, cook, stirring, until golden brown, 1 – 2 minutes. Add taco seasoning & beef, cook for another 5-7 minutes until meat is golden brown. Transfer to a medium bowl & stir in refried beans. Season to taste with salt & pepper.

2Assemble Taquitos

Place tortillas on a work surface; spoon about ⅓ cup bean filling onto one half of each tortilla, & spread to a 4-x1-inch rectangle. Top with half the cheese, then roll tightly, starting at the filled side of the tortilla. Place taquitos, seam side down, on prepared baking sheet. Rinse & dry skillet & reserve for step 5.

3Bake Taquitos

Generously brush tops & sides of taquitos with oil. Bake on upper oven rack, until golden brown & crisp, 15–20 minutes (watch closely as ovens vary). Remove baking sheet from the oven, then sprinkle tops of taquitos with remaining cheese. Return to the oven & bake until cheese is melted, 1–2 minutes (watch closely).

4Make Pico

Combine tomatoes, half chopped cilantro, lime/garlic blend & pinch of salt & pepper. Mix well, set aside. 

5Make Corn Salad

Add a drizzle of oil to skillet & heat over medium high. Add corn, cooking for 3-5 minutes until slightly charred. Turn off the heat, add red onion, rest of cilantro, lime juice & lime zest. Season with salt, pepper, set aside. 

6To Serve

 Divide taquitos, top with pico, sour cream & corn salad. Yum!