Baked pork taquitos are filled with ground pork and cheese served with salsa, sour cream, or your favorite dip.
Baked pork taquitos are basically rolled tacos that are filled with meat and cheese. Normally these are fried, but I baked mine. I wanted something that would have fewer calories and hopefully somewhat healthier.
I didn’t grow up eating tacos. Growing up in Wisconsin on a dairy farm we were a meat and potato kind of family. My dad did not go for anything out of the usual. Although as he got older he grew to love different foods.
To tell the truth, tacos have not been a food that I have always enjoyed. I may have a little of my dad in me. But my family have always loved them, so over the years, they have grown on me.
But the baked pork taquitos are fun to eat and to make. I decided to use ground pork for this recipe because I thought it would be easier to work with. I added green chilis for the flavor along with onion and garlic.
I was a little nervous that the tortilla shells would not want to stay rolled, but that was not a problem. After rolling the taquitos up I placed them in a greased baking dish with the seam down so they would not unroll.
I served these baked pork taquitos with salsa, but they would be delicious with sour cream or guacamole. Or you can decide what you would like to dip your taquitos into before eating them.
For additional easy meals check these recipes out:
One pot garlic shrimp and pasta
Ground Pork Taquitos
Ingredients
- 1 pound ground pork
- 1 clove garlic
- 1 tablespoon chopped onion
- 3 tablespoons green chilis
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 3/4 cup cheddar cheese
- Non-stick cooking spray
- 8 8-inch flour tortilla shells
Instructions
- In a skillet combined the ground pork, garlic, onions, cumin, salt, and pepper. Cook until the pork is no longer pink.
- Remove the pork mixture from the heat and stir in the green chilis and cheddar cheese.
- On each tortilla shell spoon about 4 tablespoons on the lower part of the shell. Roll the tortilla as tightly as you can and place on a baking sheet that has been sprayed with a non-stick cooking spray. You will want to place the taquitos seam side down.
- Once the taquitos are rolled and place seamed side down spray the tops and sides with the non-stick cooking spray.
- Place them in an oven that has been preheated to 425 degrees F. Bake for 15 to 17 minutes or until edges are lightly browned.
- Serve with salsa, guacamole, sour cream, or your favorite dipping sauce.
Nutrition
My husband will love these because he enjoys dishes made with ground meat.
I LOVE a good taquito, Dawn! These look divine! I’ll have to try them :). I hope you have a great week!
Oh gosh, these look wonderful and I am always looking for meals that are 3 little kids will love as well and these sound perfect. Definitely going to be trying these soon!
These sound awesome, Dawn! I love a good taco, so I’m pretty sure I would love these taquitos. Great idea to bake ’em instead of frying! Hope your week is off to a good start so far, my friend!
I have not had taquitos in age…and never made myself, always store bought or restaurant…thanks for the recipe Dawn…it looks delicious with all the trimming.
Have a great week ahead 🙂
Neat dish! Tons of flavor, and I like that you baked them. Super recipe — thanks so much.
Hi Dawn, I first saw these taquitos first on IG, love all the flavors you used, I bet they are delicious!
HI, Dawn – Was looking for a recipe to use some ground pork I got on sale this week and discovered this recipe of yours which I look forward to trying soon. Like you, I grew up in the Midwest (Ohio) in a large family where my mom cooked every day, as did all the aunts in my large extended family. Looking forward to exploring more of the recipes on your blog soon; thanks so much for sharing. Just one thing: my husband is an avid photographer and I, too, enjoy photography, so what I’m about to say I say with kindness: the photos of your food do not do it justice. Lighting is SO critical to good shots, and unfortunately the lighting of your images is taking away from the food. Not sure what photography equipment you’re using–and regardless of equipment, it’s always best to plan the lighting so that you get as good a shot as possible–but even most newer phone cameras do a great jab and can easily enhance your photos after the fact if needed. Hope you can make that happen so that your food images LOOK as good as I believe your recipes surely ARE. Best wishes!
Hi Sandy, I know my lighting is not as good as it could be. Where I live, I have to use artificial lighting. I think that this sometimes hurts my pictures. I have an older Canon DSLR camera that I use. I do edit the pictures after I take them, but I know that some picture are not as bright as they should be. Thank you for stopping by my blog.