Mini Ground Beef Party Tacos

Mini Ground Beef Party Tacos on a platter, served with salsa and guacamole

The Spruce / Eric Kleinberg

Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
314 Calories
18g Fat
22g Carbs
18g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 314
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 52mg 17%
Sodium 437mg 19%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 15%
Total Sugars 3g
Protein 18g
Vitamin C 4mg 19%
Calcium 155mg 12%
Iron 3mg 16%
Potassium 500mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These are a big hit at fiestas, and they also make a hearty afternoon snack. The meat filling can be made ahead if you like, then reheated as needed right before assembling the tacos. Once you’ve mastered the basic recipe, scroll down for a few scrumptious variations.

Ingredients

  • 12 large (king size) corn tortillas

  • 1 pound ground beef

  • 1 (8-ounce) can diced tomatoes

  • 2 tablespoons ground ancho or chipotle chile

  • 2 tablespoons dried oregano

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt

  • 3 tablespoons vegetable oil

  • 1 cup shredded cheddar cheese

  • Guacamole or Mexican table sauce(s) of choice, for garnish

Steps to Make It

  1. Gather the ingredients.

    Mini Ground Beef Party Tacos ingredients in bowls

    The Spruce / Eric Kleinberg

  2. Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.

    Corn tortillas cut out into round pieces

    The Spruce / Eric Kleinberg

  3. Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.

    Ground beef cooking in a pan

    The Spruce / Eric Kleinberg

  4. Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.

    tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt

    The Spruce / Eric Kleinberg

  5. Reduce to a simmer until liquid has evaporated or been absorbed.

    Beef with tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt in a pan

    The Spruce / Eric Kleinberg

  6. Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.

    Corn tortillas on a baking sheet, with oil in a bowl and a brush

    The Spruce / Eric Kleinberg

  7. Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.

    Mini ground beef tacos on a baking sheet

    The Spruce / Eric Kleinberg

  8. Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.

    Mini Ground Beef Party Tacos on a baking sheet, with salsa and guacamole in bowls on the side

    The Spruce / Eric Kleinberg

Recipe Variations

  • If you prefer fresh ingredients to dried seasonings, you can substitute finely diced fresh onion and garlic for the dried versions in this recipe. Add them to the browned ground beef (once any excess fat has been drained off) and sauté briefly with the meat before adding the tomatoes and other ingredients.
  • Use picadillo, carnitas, chicken, shrimp, or tuna salad to fill your tacos instead of the beef mixture in this recipe.
  • Trade the cheddar cheese for some other variety, preferably one that melts nicely, since the melty cheese helps to hold these tacos together. Try Mexican manchego or Chihuahua cheese for a slightly more authentic note.

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