Ingredients
Equipment
Method
- Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain well and transfer to the slow cooker.
- Add the cubed cream cheese, shredded Mexican cheese, ranch seasoning, chipotle hot sauce, and half and half. Stir briefly.
- Cook on HIGH for 1 hour or LOW for 2 hours, stirring once or twice until smooth and creamy. Remove the lid and allow the filling to cool slightly.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Cut each tortilla in half.
- In a small bowl stir together the oil, chipotle hot sauce, and chili powder.
- Spoon about 2 tablespoons of filling along the straight edge of each tortilla half. Brush a little seasoned oil along the opposite edge before rolling tightly. Place seam-side down on the prepared baking sheet.
- Brush every taquito lightly with the remaining seasoned oil.
- Bake for 20 minutes until lightly browned and crisp.
- Cool for 5 minutes before serving with your favorite dipping sauces.
Notes
- Cubing the cream cheese helps it melt much faster.
- Homemade flour tortillas roll beautifully and bake especially crisp.
- Don’t overfill the tortillas.
- The seasoned oil adds both flavor and color.
- Adjust the amount of chipotle sauce to suit your family’s spice preference.
Storage
- Wrap cooled taquitos individually in plastic wrap and refrigerate for up to 3 days.
- Reheat in the oven, toaster oven, or air fryer until hot and crispy again.
Related Recipes
- Homemade Bacon Grease Flour Tortillas
- Smoky Chicken Cream Cheese Taquitos
- Slow Cooker Chipotle Chicken Cream Cheese Dip
Nutrition information is automatically calculated, so should only be used as an approximation.