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Back to School is just around the corner, and while I am excited for a bit more structure in our days, I am equally sad about our slow days at home coming to an end. Back to school means a bit more planning on the meal prep front, and these baked taquitos are great for make ahead lunches, or for a quick dinner! 

These homemade gluten free taquitos are crispy, cheesy, and packed with flavor — the perfect family-friendly dinner or game-day snack. They come together easily in the oven, so you skip the mess of frying while still getting that irresistible crunch. This recipe is a favorite among my crew; I hope your crew loves it too! 

?Why You Will Love This Recipe:

• Gluten free and family friendly!
• Oven-baked for a lighter option, without sacrificing crunch.
• Great for meal prep — freeze and reheat for busy nights.
• Easily customizable: swap in chicken, turkey, or even a vegetarian filling like black beans and sweet potato.
• Healthy ingredients and made with whole foods, while being packed with protein! 

Ingredient List:

• 2 pounds ground beef (or for chicken taquitos use shredded rotisserie chicken or leftover cooked and shredded chicken for a quicker option)
• 4 ounces cream cheese, softened (this makes the filling creamy and helps it hold together)
• 1 cup Monterrey Jack cheese, shredded (feel free to swap in pepper jack for a little heat)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 24 soft tortillas (I love using Siete Almond Flour Tortillas for their soft texture and gluten-free ingredients)
• Avocado oil or olive oil, for brushing (this helps them bake up perfectly golden and crisp); you could also use avocado oil spray to avoid brushing

Instructions:

1. Cook the filling:
   In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. Sprinkle in the cumin, chili powder, garlic powder, onion powder, and a good pinch each of salt and pepper for a flavorful filling. Cook until the meat is fully browned and no longer pink.
2. Make it creamy and cheesy:
   Turn the heat down to low. Add in the softened cream cheese and shredded Monterrey Jack cheese. Stir until the cheeses are melted and the mixture is creamy and well combined. Remove from heat and let it cool for a few minutes; this makes rolling easier.
3. Preheat and prep:
   Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
4. Warm tortillas:
   Softening the tortillas first is key to preventing cracking. You can wrap them in a damp paper towel and microwave for about 20–30 seconds, or lightly warm them in a skillet for a few seconds on each side.
5. Assemble the taquitos:
   Using a tablespoon cookie scoop (or about 2 tablespoons by eye), scoop the meat mixture into the center of each tortilla. Gently spread the filling into a narrow line down the center. Starting from one side, roll the tortilla tightly around the filling. Place seam side down and in a single layer on the prepared baking sheet.
6. Brush and bake:
   Once all the taquitos are rolled, lightly brush the tops with avocado oil (this helps them crisp up beautifully in the oven). Bake for about 15–20 minutes, or until the taquitos are golden brown and the edges are crispy.

?Perfect Pairings:

• Serve with fresh salsa, guacamole, salsa verde, pico de gallo, or sour cream.
• Add a side of Mexican rice, black beans, or a fresh corn salad.
• Fresh fruit is always a great side dish with this meal! 
• OR try out my avocado creme! 

Tips and Tricks:

• If your tortillas crack while rolling, warm them a bit longer or wrap them in a clean damp kitchen towel to steam.
• Don’t overfill; it makes rolling harder and the filling may spill out.
• Make ahead tip: Roll the taquitos, place them on a tray, and freeze until solid. Transfer to a freezer-safe bag; bake directly from frozen, adding about 5 minutes to the bake time.

Reheating Tips:

• Oven: Preheat to 350°F. Place taquitos on a baking sheet and bake for about 8–10 minutes, or until heated through and crispy.
• Air fryer or Toaster Oven: Heat at 350°F for 4–6 minutes for an extra crispy finish.
• Microwave: Place taquitos on a plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through. (Note: the tortillas won’t stay as crispy this way, but it’s quick!)

Tip: Store leftover taquitos in an airtight container in the fridge for up to 3 days, or freeze for longer storage and reheat straight from frozen.

Looking for a quick, family-friendly dinner that’s crispy, cheesy, and gluten free? These oven baked taquitos are about to become your new weeknight favorite! Packed with seasoned beef and creamy cheese, rolled in soft almond flour tortillas, then baked until golden and crunchy — they’re just as satisfying as fried taquitos but so much easier (and lighter!). Perfect for busy nights, game days, or anytime you’re craving something fun and homemade.

Check out the recipe card below for this delicious homemade taquitos recipe!

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Gluten-Free, Oven Baked, Crispy Taquitos Recipe

These homemade gluten free taquitos are crispy, cheesy, and packed with flavor — the perfect family-friendly dinner or game-day snack. They come together easily in the oven, so you skip the mess of frying while still getting that irresistible crunch. This recipe is a favorite among my crew; I hope your crew loves it too! 

Print Recipe

Ingredients

• 2 pounds ground beef or for chicken taquitos use shredded rotisserie chicken or leftover cooked and shredded chicken for a quicker option
• 4 ounces cream cheese softened (this makes the filling creamy and helps it hold together)
• 1 cup Monterrey Jack cheese shredded (feel free to swap in pepper jack for a little heat)
• 1/2 teaspoon cumin powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 24 soft tortillas I love using Siete Almond Flour Tortillas for their soft texture and gluten-free ingredients
• Avocado oil or olive oil for brushing (this helps them bake up perfectly golden and crisp); you could also use avocado oil spray to avoid brushing

Instructions

• In a large skillet over medium-high heat, brown the ground beef, breaking it up with a wooden spoon as it cooks. Sprinkle in the cumin, chili powder, garlic powder, onion powder, and a good pinch each of salt and pepper for a flavorful filling. Cook until the meat is fully browned and no longer pink.
• Turn the heat down to low. Add in the softened cream cheese and shredded Monterrey Jack cheese. Stir until the cheeses are melted and the mixture is creamy and well combined. Remove from heat and let it cool for a few minutes; this makes rolling easier.
• Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
• Softening the tortillas first is key to preventing cracking. You can wrap them in a damp paper towel and microwave for about 20–30 seconds, or lightly warm them in a skillet for a few seconds on each side.
• Using a tablespoon cookie scoop (or about 2 tablespoons by eye), scoop the meat mixture into the center of each tortilla. Gently spread the filling into a narrow line down the center. Starting from one side, roll the tortilla tightly around the filling. Place seam side down and in a single layer on the prepared baking sheet.
• Once all the taquitos are rolled, lightly brush the tops with avocado oil (this helps them crisp up beautifully in the oven). Bake for about 15–20 minutes, or until the taquitos are golden brown and the edges are crispy.

Servings: 24 taquitos