Baked Taquitos with Avocado Pineapple Salsa

Taquitos aren’t just for college kids and Deadpool… Taquitos are for everyone, so Treat Yo Self!

I used ground beef for this recipe, but if you’re a chicken lover, like my husband, you can substitute shredded chicken for the beef… Also, if you want to make this meal even healthier, you can substitute ground turkey for a very low-calorie option… The Taquito Possibilities are endless, and all of them are tasty! Plus, these taquitos make a phenomenal “leftover lunch” the next day!

How Long it Took: 45 Minutes / Recipe Yielded: 16 Large Taquitos

What you’ll need – INGREDIENTS:
2 pounds 80/20 Ground Beef
1 White Onion, diced
1 Red Bell Pepper, diced
4 tablespoons Taco Seasoning, store-bought or  Homemade (Recipe Here)
8 ounces Cream Cheese (1/3 Less Fat), softened
1 1/2 cups 0% Greek Yogurt
4 tablespoons Fresh Squeezed Lime Juice
1 can (4 ounce) Diced (or chopped) Green Chilis
16 large Tortillas
8 ounces Shredded Mexican Cheese
Salsa, for serving (get Avocado Pineapple Salsa recipe here)
Pam, or other cooking spray

Preheat the oven to 350F. Then chop the onion and red bell pepper…

Put the 2 pounds of ground beef in a skillet over medium high heat. Throw in the chopped onion and red bell pepper. Mix the ingredients together and cook until the beef has browned; 5-7 minutes.


As you wait for the beef to brown, you can make the creamy taquito filling… So put 8 ounces of room temperature/softened cream cheese in a bowl….


And add 1 and 1/2 cups of %0 Greek Yogurt…


Followed by approximately 4 tablespoons of lime juice… freshly squeezed, please.


And then toss in the diced green chilis…


… and stir it all together.


Now, back to the main attraction; the ground beef! At this point it should be beautifully browned… However, as a doctor’s wife, I’m required to tell you to drain off the excess fat before you move ahead with the recipe…


Now, reduce the heat to a low simmer and add 4 tablespoons of taco seasoning… or a little more, if you like things really spicy!


I made my own taco seasoning. Get the recipe here; Taco Seasoning on a Snow Day.


Add approximately 6 tablespoons of water to the ground beef mixture, and give it a really good stir. Then allow it to simmer for around 3 minutes.


So beautiful… So glorious… So colorful… And it smells great too!


Dump the cream cheese mixture on top of the ground beef…


And stir to mix it well…


Now, I like to set up a “Taquito Rolling Station”… Please, ignore the Cran-Grape Juice, that was just for me… I drink it out of a fancy wine glass… It’s very tasty!


Spoon 3 tablespoons of the beef mixture along the edge of the tortilla…


And top it off with a small handful of cheese.


And roll the taquito up…


Place the taquitos seam side down on a greased baking sheet…


Then lightly spray the top of each taquito with cooking spray.


Bake the taquitos until they are golden brown on top; approximately 25 minutes.

*Sneaky Housewife Note: There are only 8 taquitos in this photo; keep in mind the recipe yields 16… I hid the remaining taquitos so I could send them to work with my husband the next day.


I served the taquitos with some homemade Avocado Pineapple Salsa (get recipe here), a recipe that I got from Trisha Yearwood’s Cookbook; trisha’s table… It. Was. Amazing.


… and here is a photo of the taquitos-to-go!


Packed and ready to go to the doctor’s office, for hungry workers to eat…


*Recipe Source: I got the inspiration for this recipe from Brooke Griffin’s book; Skinny Suppers, although… I changed the recipe so much that I don’t think I can call it a “Skinny Meal”… Oops. Maybe next time!

Cook Long and Prosper, the Uncustomary Housewife

6 comments on “Baked Taquitos with Avocado Pineapple Salsa

  1. Oooh, a baked version! And pineapple with avo? That is inspired!

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