Air Fryer Taquitos
Crispy, cheesy, and packed with bold flavor, these Air Fryer Taquitos are a fun and easy way to bring something new to the dinner table. Made with simple ingredients and cooked to golden perfection, they are perfect for weeknight meals, game day snacks, or party platters that will disappear fast.
The recipe keeps things straightforward: a hearty graas-fed ground beef filling seasoned with warm spices, roasted poblano peppers, and fresh pico de gallo gets wrapped in tortillas and air fried until perfectly crisp.
Prairie Legacy Grass-Fed Ground Beef is naturally lean, high in protein, and rich in flavor, making it a great choice for dishes like this. It browns beautifully and holds onto the spices and aromatics in the skillet. With its clean, robust flavor, our beef pairs seamlessly with the smoky peppers and creamy cheese in this recipe. Served hot with sour cream and extra pico de gallo on the side, these taquitos show how easy it can be to enjoy the taste and health benefits of grass-fed beef in a familiar, family-friendly dish.
Air Fryer Taquitos
Equipment
- Air Fryer
Ingredients
- 16 oz Prairie Legacy Grass-Fed Ground Beef
- 1 tablespoon Adobo seasoning
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup roasted poblano peppers - recipe follows
- ½ cup pico de gallo - recipe follows
- 1 lime - juiced
- 4 oz cream cheese - softened
- 1 cup Monterey Jack cheese - shredded
- 8-10 8- inch flour tortillas
- Sour cream - for serving
Roasted Poblanos
- 2 poblano peppers
- 1 teaspoon olive oil or cooking spray
Pico de Gallo
- 1 cup tomato - chopped
- ½ cup red onion - chopped
- 1 teaspoon garlic - minced
- 1 jalapeño - chopped
- 1 tablespoon fresh cilantro - chopped
Instructions
- Prep the pico de gallo by combining all ingredients in a bowl and mixing well. Divide into one bowl for using in the recipe and one bowl for serving. Set aside.
- Lightly spray the poblano peppers with cooking oil. Air fry at 400°F for 15 minutes. Cool slightly then peel off the skins and remove the stems and seeds. Finely chop the roasted peppers and set aside for the recipe.
- In a large skillet over high heat, add ground beef and stir until crumbled and mostly browned, about 5-6 minutes. Then stir in the Adobo seasoning, cayenne pepper, cumin, garlic and onion powders along with the roasted peppers and pico de gallo.
- Sauté everything together in the skillet until the tomato and onions are softened and tender, about 8-10 more minutes. Squeeze in the lime juice and stir well to combine.
- When all the meat is browned and the onions are tender, remove from the heat and transfer to a large heat-proof bowl.
- While the meat mixture is still hot, stir in the cream cheese and Monterey Jack cheese until melted.
- Spoon about 3-4 tablespoons of the beef filling into the center of each tortilla. Fold the outer edges over the meat and roll tightly while tucking the edges to secure the filling inside, seam-side down. The taquitos will be about 4-5 inches long. Lightly spritz the taquitos with cooking spray.
- Work in batches of 3-4 (however will fit into the air fryer without touching the walls or each other).
- Starting at 400°F for 4 minutes, cook the taquitos until lightly browned and crispy. Reduce the cook time by 30 seconds for each following batch as the air fryer gets hotter (second batch, 3:30; third batch, 3:00; etc down to 90 seconds). Keep an eye on the batches as they bake so they don’t burn.
- Serve taquitos right away with sour cream and pico de gallo. Enjoy!
