These Beef Taquitos are a Mexican must-try and they are loaded with flavor while providing a nutritious hit of healthy fats. They can be made with many variations: Instead of beef you could use ground turkey or chicken or you could add a little cream cheese and bacon bits in the filling. Low carb, keto, gluten-free and carnivore.

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Beef Taquitos (With Cheese Shells): Crispy, Cheesy, and Totally Low-Carb
Why You’ll Love These Taquitos
Let’s Talk Ingredients
Let’s Make These Taquitos
Tips & Tricks from My Kitchen
Variations to Try (Because You’ll Want to Make These Again)
Nutritional Breakdown (Per Taquito)
Final Thoughts: These Are Taquitos That Don't Play Around
📖 Recipe
💬 Reviews

Beef Taquitos (With Cheese Shells): Crispy, Cheesy, and Totally Low-Carb

There’s something oddly satisfying about finger food, isn’t there? Maybe it’s the hands-on vibe or the way every bite feels like a mini celebration. But taquitos, in particular, hit differently. Crispy on the outside, savory on the inside… they’re basically snack-sized joy. And the best part? You don’t have to say goodbye to them just because you’re eating keto.

These Keto Beef Taquitos are the kind of thing you whip up once and find yourself craving again the next night. They’re crunchy, meaty, perfectly seasoned, and wrapped (not in a tortilla) but in a golden, bubbly cheese shell that’ll have you wondering why we ever bothered with flour in the first place.

Let me walk you through this gloriously cheesy detour to taquito heaven.

So, What Makes These “Keto”?

You guessed it, no tortillas! No corn. No flour. No carbs pretending to be fiber.

Instead, we’re going full cheese shell mode, combining shredded cheddar, mozzarella, and Parmesan into thin discs that crisp up beautifully in the oven. They’re just flexible enough to roll but hold their shape like champs once cooled. Bonus? You’re getting all the flavor with zero fuss.

And the filling? It’s classic taco-spiced beef, cooked down with garlic, onion, and warm spices like paprika, cumin, and chili flakes. Honestly, the smell alone is enough to draw the whole house into the kitchen.

Why You’ll Love These Taquitos

Let’s be honest: eating keto doesn’t always feel like a party. But these? These are pure comfort food. Here’s what makes them a winner:

Low in carbs – just 2g net carbs per serving
High in flavor – that trifecta of cheese shells makes all the difference
Totally customizable – swap in turkey, chicken, or even leftover brisket
Quick and easy – on the table in 25 minutes flat
Meal-prep friendly – they reheat beautifully and are great for snacking

And if you’re a texture lover like me? These hit that sweet spot between crispy edges and soft, cheesy centers, with that satisfying chew that only baked cheese can bring.

Let’s Talk Ingredients

You probably already have most of this on hand, especially if you keep a keto-friendly kitchen. Here’s what you’ll need:

🧀 For the Cheese Shells:

1 cup shredded Cheddar cheese – sharp cheddar gives you the most flavor bang
1 cup shredded Mozzarella cheese – for that melt and stretch
½ cup grated Parmesan cheese – adds a salty, crispy finish

🥩 For the Beef Filling:

½ lb ground beef – 80/20 works well for flavor and moisture
¼ cup minced onion
2 cloves garlic, minced
1 teaspoon chili flakes – dial this up or down depending on your heat tolerance
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon salt

Optional for Serving:

Sour cream
Guacamole
Low-carb salsa
Chopped cherry tomatoes, green onions, fresh cilantro (highly recommended)

Let’s Make These Taquitos

The process is simple: bake the cheese shells, cook the filling, roll it all up. Here’s the full rundown:

Preheat the oven: Set it to 375°F (190°C) and line a baking sheet with parchment or baking paper. Cheese can be a bit clingy, so don’t skip this step.

Mix your cheese blend: In a bowl, combine your cheddar, mozzarella, and Parmesan. You want them evenly distributed so each taquito has a consistent bite.
Form the cheese circles: Scoop 2 tablespoons of the cheese mixture onto the lined tray, gently patting it into a 4-inch circle. You should end up with about 4 circles total.

Bake until bubbly: Pop them in the oven for 5 to 7 minutes, or until the edges are golden and lacy. Watch closely! Cheese can go from perfect to scorched real quick.
Cool briefly: Let the cheese circles cool for about a minute. They should be pliable but not too firm. If they’re too hot, they’ll tear; too cool, and they’ll crack.
Cook the beef filling: While the cheese bakes, sauté the ground beef in a skillet over medium heat. Add the garlic and onion, cooking until the beef is browned and onions are soft.
Add your spices: Stir in the chili flakes, paprika, cumin, and salt. Cook for another 2-3 minutes, then remove from heat.

Assemble your taquitos: Place about 1 tablespoon of beef filling onto the center of each cheese circle. Roll gently into a taquito shape, placing them seam-side down to set.
Let them rest: Give them a few minutes to firm up. They’ll hold their shape better as they cool slightly.

Serve it up: Add your toppings! Sour cream, salsa, guac, whatever you love. I topped mine with chopped cherry tomatoes, green onion, and fresh cilantro. It’s not 100% carnivore, but hey, it’s flavorful, fresh, and totally worth it.

Tips & Tricks from My Kitchen

Want crispier taquitos? Leave them in the oven for 1 extra minute. Just keep an eye on those edges.
Going full carnivore? Skip the onion and garlic and focus on seasoning the meat with salt and fat.
Batch-cooking? Make the cheese shells ahead of time and store them flat in the fridge. Reheat in the oven for 30 seconds before filling.

Variations to Try (Because You’ll Want to Make These Again)

Once you’ve nailed the base recipe, here are some fun twists to keep things interesting:

Cream cheese & bacon filling – rich, smoky, and keto as heck
Ground turkey + taco seasoning – lighter, but still super satisfying
Shredded chicken + jalapeños – for a spicy shredded vibe
Add diced bell pepper (if you’re more low-carb than strict keto)
Swap cheddar for pepper jack – adds a bit of kick

Basically, if it fits inside a roll and tastes good with cheese? Go for it.

Nutritional Breakdown (Per Taquito)

Let’s talk numbers. Because if you’re tracking macros, these are a dream:

Calories: 180
Protein: 12g
Fat: 14g
Net Carbs: 2g

You can enjoy two or three of these and still stay on track. No crash, no cravings, just crunchy satisfaction.

Final Thoughts: These Are Taquitos That Don't Play Around

I mean, do you really need an excuse to wrap spicy beef in crispy cheese and call it dinner?

Whether you’re living that strict keto life or just cutting back on carbs, these taquitos are a ridiculously tasty option that doesn’t feel like a compromise. They’re easy, mess-free, and totally customizable, which, let’s be honest, is half the fun of cooking.

So grab a pan, shred some cheese, and roll yourself into your new favorite meal. Just… maybe make a double batch.

You’ll thank yourself later.

📖 Recipe

Post updated July 24, 2025 with new images and additional recipe information. First published on Jul 24, 2025.

Easy Beef Taquitos