Baked Reuben Taquitos with Thousand Island Dipping Sauce

by Erin

Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. It’s everything you love about the classic Reuben flavor with a twist.

Baked Reuben Taquitos with Thousand Island Dipping Sauce
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St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree).

Baked Reuben Taquitos

I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.

Baked Reuben Taquitos with Leftover Corned Beef

P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!

Reuben Taquitos with Thousand Island Sauce

Baked Reuben Taquitos with Thousand Island Dipping Sauce


Yield: 12-16 taquitos Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 2 cups sauerkraut (I used roasted garlic)
  • 2 cups chopped corned beef, cooked*
  • 3 oz. cream cheese, room temperature
  • 3 oz. shredded Swiss cheese
  • 1 tsp caraway seeds
  • Salt and pepper, to taste
  • 12-16 (6-inch) corn tortillas
  • Cooking spray


  • 1 cup plain Greek yogurt (or mayonnaise)
  • 1/4 cup ketchup
  • 2 Tbsp sweet relish
  • 2 Tbsp minced sweet onion
  • 1 Tbsp cider vinegar
  • 1/8 tsp salt
  • 1/8 tsp pepper


  1. Preheat oven to 425 degrees. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.
  2. In a large bowl mix together cabbage, corned beef, cream cheese, cheese, and caraway until well blended. Add salt and pepper to taste.
  3. Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel. Cook 30 seconds, or until tortillas are soft and pliable. Spoon 2-3 tablespoons of filling onto each tortilla, and roll tightly*. Place seam side-down on the prepared baking sheet. Repeat with remaining tortillas and filling.
  4. Spray the taquitos lightly with cooking spray. Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.
  5. While the taquitos are baking, make the thousand island sauce. In a medium bowl, combine all ingredients stirring until blended. Taste and season additionally if desired. Serve with warm taquitos.



*Stop here to freeze. Roll up each individually in foil, place in ziplock bag and put in freezer. Cook by following remaining directions (no thawing necessary).

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Taquitos adapted from my Creamy Baked Chicken Taquitos. Sauce adapted from Mommy Potamus.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Baked Reuben Taquitos with Thousand Island Dipping Sauce

Post updated 3/16/22, photo above is the original.

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Lauren March 20, 2014 - 11:35 pm

I would never have thought to mix Mexican and Irish, but this looks great!
Good luck with the job hunt!


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