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This is an easy and quick recipe that will blow your brains! Taquitos filled with jalapenos, bacon, and melty cheese. You can even make this ahead and freeze until ready to serve. It’s a must-game day food and absolutely for keeps!


cooking spray

24-48 6-inches small flour tortilla or corn tortillas

3-6 jalapeños, diced (more for spicy, less for mild)

16 oz. lean ground beef (about 88%)

1 c. bacon crumbles (1 pound cooked and diced)

1 tsp onion powder

1 tsp ground cumin

1 tsp kosher salt, plus more for sprinkling

1 tbsp New Mexico chilli powder

1/2 tsp garlic powder

4 c. shredded Colby Jack cheese

8 oz. cream cheese, softened


Step 1: Prepare the oven. Preheat it to 425 degrees F. Using aluminium foil, line 2 baking sheets, then lightly grease with cooking spray. Set aside.

Step 2: Cook the ground beef and jalapenos in a large 10-inch skillet over medium-high heat until completely cooked, breaking the meat up using a spatula as it cooks. Now, add the All seasonings along with a cup of water. Stir, then put the lid on. Set to cook for 10 minutes. Uncover and continue to cook until the water has evaporated. When done, remove from the heat, then stir the bacon.

Step 3: In the meantime, add the cream cheese to a large bowl and set it aside. Then, add the cooked beef mixture and mix well until combined. Now, add the cheese and stir until well combined.


Step 4: Lay 4 tortillas at a time. To the lower 1/3 of the tortilla, add 1 to 2 tbsp of the mixture, then tightly roll each tortilla without tearing it. On the prepared baking sheet, place the taquitos seam-side down. Do the same until the baking sheet is full. Remember to be very careful and not let the taquitos touch.

Step 5: With cooking spray, spray the taquitos, then sprinkle with salt. Place in the preheated oven and bake for about 15 to 20 minutes until the tortillas are crisp and the ends start to brown.


You can make about 48 taquitos with this recipe, filling each tortilla with a tbsp of the mixture. If using corn tortillas, more than a tbsp will cause it to separate. But if using flour tortillas, you can add 2 tbsp of the mixture.

For best results, use fresh tortillas. You can microwave it a couple at a time for approximately 20 seconds with a wet paper towel on top to make the tortillas pliable.

To the inside end of the taquitos, add a dab of jalapeno popper mixture, then gently press down to seal the unrolling taquitos.

You can freeze these taquitos for later, just prep this as instructed. DO NOT BAKE juts put the baking pan in the freezer. Let the taquitos freeze solid before transferring them into a resealable freezer bag. Now, store the taquitos in the freezer until ready to use (up to 6 months).

When ready to serve, bake the frozen taquitos in a preheated 425 degrees F oven for about 20 minutes or until crisp and the ends are starting to brown.

I suggest using New Mexico Chile Powder. You’ll find it in the international aisle in bulk bags or on Amazon. This powder has a deep dark reddish-brown colour with an earthy, sweet flavour and subtle spicy heat. If not available, you can use Ancho Chili Powder instead.


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