Mini Ground Beef Party Tacos

A row of fresh tacos
MiguelMalo/Getty Images
Prep: 25 mins
Cook: 15 mins
Total: 40 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
429 Calories
19g Fat
45g Carbs
21g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 429
% Daily Value*
Total Fat 19g 25%
Saturated Fat 6g 30%
Cholesterol 52mg 17%
Sodium 461mg 20%
Total Carbohydrate 45g 16%
Dietary Fiber 8g 27%
Total Sugars 3g
Protein 21g
Vitamin C 4mg 19%
Calcium 198mg 15%
Iron 3mg 19%
Potassium 599mg 13%
*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.


  • 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

  • 36 mini corn tortillas

  • 3 tablespoons vegetable oil

  • 1 cup shredded cheddar cheese

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

Steps to Make It

If you are unable to find these appetizer-sized tortillas, you can make your own from about a dozen large corn tortillas. 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.

  1. 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.

  2. Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil, then reduce to a simmer until liquid has evaporated or been absorbed.

  3. Turn your oven to 400 F/204 C so that it can pre-heat.
    Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.

  4. Set tortilla rounds on a metal cookie sheet in a single layer. (You may need 2 cookie sheets for all the pieces to fit without overlapping.) Place a tablespoon of ground beef 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.

  5. 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.

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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