Creamy BBQ ranch taquitos – with ground venison and pinto beans – are baked to crisp perfection, and paired with BBQ ranch dipping sauce for a weeknight meal that is sure to please!
I make a lot of tacos. I mean, a lot of different kinds of tacos. So, every so often, I like to switch it up and make taquitos. Because lets be honest – who doesn’t love taquitos??
All that meaty, cheesy deliciousness rolled in a tortilla, baked, and dipped in some kind of delicious sauce. Because, sauce is life and an absolute necessity. You will never convince me otherwise. But the sauce is meant to compliment the dipper, not overpower it.
These baked bbq ranch venison taquitos have so much flavor. BBQ sauce, cream cheese, and ranch seasoning. With ground venison and pinto beans. And more cheese. I mean, what about that doesn’t scream flavor, flavor, flav?!?
One of the most fun things to watch as Nat is growing up, is when she is able to start eating something new in it’s true form. Instead of deconstructed or cut up, etc. Taquitos are one of those things that she can eat pretty well now, especially since she gets to “dip it!” And she really loved these taquitos. And the dip, of course. She is her mother’s daughter, so – she comes by it honestly.
Want more taquito recipes?
These are perfect for Taco Tuesday (any day of the week!) the the whole family is sure to love them!
Baked BBQ Ranch Venison Taquitos
- 1 lb ground venison (or beef, if you prefer)
- 3 Tbsp cream cheese, softened
- 2 Tbsp ranch dressing mix
- ½ tsp onion powder
- ½ tsp garlic salt
- 1/4 tsp salt
- 1 cup BBQ sauce
- 15 oz can pinto beans, drained and rinsed
- 1 cup shredded monterey jack cheese
- 10-12 tortillas (flour, wheat, whatever you like)
For BBQ Ranch dipping sauce:
- 1/2 cup BBQ sauce
- 1/2 cup ranch dressing
- Preheat oven to 400 degrees F, line a large baking sheet with foil or spray with cooking spray and set aside.
- Cook the venison in a skillet over medium-high heat, breaking up with a spatula, until browned.
- Stir in the cream cheese, ranch dressing mix, onion and garlic powders, salt, BBQ sauce and beans until cream cheese is melted and all is well-combined.
- Remove from heat and stir in the shredded cheese, until melted.
- Working with one tortilla at a time, place a few spoonfuls of the mixture in the middle, and roll the taquito and place on the prepared baking sheet, seam side down. Repeat with remaining tortillas.
- Bake for 15 minutes, or until lightly golden brown on top and edges.
- While the taquitos are baking, make your dipping sauce. I like a 1:1 ratio of bbq to ranch, but you can adjust to your preference by adding a little more bbq sauce or ranch, a tablespoon at a time to reach your desired flavor.