Low Fat Beef Taquitos
Indulge in the crispy, golden goodness of **Low Fat Beef Taquitos**, a lighter twist on a beloved Mexican-inspired classic. Perfect for busy weeknights or entertaining guests, this recipe combines seasoned lean ground beef, aromatic onions and garlic, and a blend of flavorful spices like cumin, chili powder, and oregano. The filling is wrapped in soft corn tortillas, then baked—not fried—for a deliciously crunchy texture with far fewer calories. Served with vibrant shredded lettuce, zesty pico de gallo, and creamy low-fat Greek yogurt, these oven-baked taquitos offer all the satisfying flavors of traditional beef taquitos in a healthier, guilt-free package. Ready in under an hour and boasting just the right balance of spice and texture, these low-fat taquitos are an easy, family-friendly meal you’ll want to make again and again. Perfect keywords include "healthy beef taquitos," "oven-baked taquitos," and "low fat Mexican recipe."
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Recipe Information
Ingredients
- 300 grams lean ground beef
- 1 medium onion, finely chopped
- 2 pieces garlic cloves, minced
- 120 ml low sodium beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon dried oregano
- 0.25 teaspoon salt
- 12 small corn tortillas
- 1 bottle cooking spray
- 100 grams shredded lettuce
- 120 grams pico de gallo
- 120 grams low-fat Greek yogurt
Instructions
Preheat your oven to 400°F (200°C).
In a non-stick skillet over medium heat, add the ground beef, onion, and garlic, cooking until the beef is browned and the onion is translucent, about 6-8 minutes.
Drain off any excess fat from the skillet and return the beef mixture to the pan.
Add the beef broth, cumin, chili powder, oregano, and salt. Stir well and let it simmer for about 5 minutes until the liquid has reduced significantly.
Warm the corn tortillas either in the microwave for 30 seconds or on a skillet for a few seconds on each side to make them pliable.
Spoon about 2 tablespoons of the beef mixture onto each tortilla, distributing it evenly, then roll the tortilla tightly.
Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper and lightly spray the tops with cooking spray.
Bake in the preheated oven for 15-20 minutes, or until the tortillas are crispy and golden brown.
Serve the taquitos with shredded lettuce, pico de gallo, and a dollop of low-fat Greek yogurt.
Nutrition Facts
Calories |
3482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.9 g | 302% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 1587 mg | 69% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 25.0 g | ||
| Protein | 97.6 g | 195% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 409 mg | 31% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
