Instructions

• Heat 1/2 tablespoon avocado or olive oil in a large skillet over medium-high heat. Add the 1/4 medium diced onion and cook until tender, about 3 minutes.
• Add 1 pound ground beef and cook, breaking the meat into small pieces, until no longer pink, about 5 minutes. Drain off any excess grease.
• Stir in the entire recipe of homemade taco seasoning called for in the ingredients and 1/4 cup water. Simmer, stirring occasionally, until the mixture thickens, about 3 minutes. Remove from heat and drain any excess liquid if needed. Set the filling aside.
• Wrap all 20 corn tortillas in a damp paper towel and place on a microwave-safe plate. Microwave for 1 minute, flipping the stack halfway through, or until the tortillas are pliable. Keep tortillas covered while assembling.
• Lay one warmed tortilla flat. Place about a heaping tablespoon of the beef filling in the center of the tortilla and top with about 1 tablespoon shredded cheese.
• Tightly roll the tortilla around the filling and place seam side down. Use a toothpick to secure the roll if desired. Repeat Steps 5–6 until you have assembled all taquitos (about 20).
• To bake: Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Arrange the taquitos in a single layer on the sheet, seam side down, making sure they are not touching. Lightly brush the tops with a little avocado or olive oil (from the oil listed in the ingredients). Bake 15–20 minutes, or until the taquitos are crispy and golden brown.
• To fry: Pour oil (see ingredient list) into a deep skillet to reach about a 2-inch depth. Heat over medium-high until the oil is shimmering and registers about 350°F. Fry 3–4 taquitos at a time, seam side down, turning with tongs so they brown evenly, about 3–5 minutes total, until crisp and golden. Transfer fried taquitos to a paper towel-lined tray to drain.
• To air fry: Preheat the air fryer to 400°F. Place taquitos seam side down in a single layer in the basket (you will need to work in batches). Lightly brush the tops with a little avocado or olive oil. Air fry 5 minutes, flip each taquito, brush again with a little oil, then air fry 2 more minutes or until crispy. Transfer to a plate and repeat with remaining taquitos.
• If you used toothpicks, remove them. Serve the taquitos hot with desired toppings: shredded lettuce, diced tomatoes, sour cream, salsa, and guacamole.