Ingredients
Scale
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 12 small corn tortillas
- Oil for frying (enough to fill skillet 1 inch deep)
- 1 cup shredded lettuce
- 1/2 cup guacamole
- 1/2 cup diced tomatoes
- 1/4 cup chopped onion
- Lime wedges, for serving
Instructions
- Heat about 1 inch of oil in a deep skillet over medium-high heat until shimmering.
- In another skillet, cook ground beef until browned. Drain excess fat. Add taco seasoning and 1/4 cup water. Simmer for 2–3 minutes. Stir in shredded cheese.
- Warm tortillas slightly in the microwave so they’re pliable.
- Place 1–2 tablespoons of beef and cheese filling on each tortilla. Roll tightly and place seam-side down. Secure with toothpicks if needed.
- Fry taco rolls in batches, turning to brown all sides, about 2–3 minutes per batch. Remove and drain on a rack or paper towels.
- Serve on a bed of shredded lettuce topped with guacamole, diced tomatoes, and chopped onions. Add lime wedges on the side.
Notes
- Warm tortillas before rolling to prevent cracking.
- Use a thermometer to keep frying oil at 350°F for best results.
- Assemble ahead and fry when ready to serve for a quick mealtime solution.
- To reheat, bake or air fry to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 2 rolls
- Calories: 420
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 55mg
Keywords: beef taco rolls, cheese taquitos, crispy taco rolls, easy taco snacks, Mexican appetizers