Mini Taco Bites

Mini Taco Bites

The Spruce / Kristina Vanni

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
472 Calories
17g Fat
54g Carbs
25g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 472
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 57mg 19%
Sodium 783mg 34%
Total Carbohydrate 54g 20%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 25g
Vitamin C 13mg 66%
Calcium 65mg 5%
Iron 5mg 29%
Potassium 585mg 12%
*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.)

Tacos are a great party food—the fillings and toppings are totally customizable, they're economical, and everyone likes them. But sometimes they can be hard to eat gracefully, and if you've got a bit of a crowd, they can be more trouble than they're worth. In steps the mini taco. These truly bite-sized appetizers have all of the flavors you crave, but are much, much cuter. Plus, since they can be eaten in one bite, they won't make a mess.

Just like normal-sized tacos, customize these as you see fit. Swap out the meat for ground turkey, add cheese or beans, or ditch the crema for avocado. Serve with other fun Tex-Mex dishes like guacamole and margaritas.


  • 1 tomato, chopped

  • 2 tablespoons onion, small dice

  • 1/2 small jalapeño pepper, small dice

  • 1 garlic clove, minced

  • 1 teaspoon fresh lime juice

  • Kosher salt, to taste

  • Ground black pepper, to taste

  • 6 flour tortillas

  • 3 teaspoons vegetable, canola, or olive oil

  • 1 pound lean ground beef

  • 1 (7 to 8-ounce) can picante sauce (or red salsa)

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 1/4 cup crema or sour cream

  • 2 tablespoons fresh cilantro leaves

Steps to Make It

  1. Gather the ingredients.

    Mini Taco Bites ingredients

    The Spruce / Kristina Vanni

  2. Preheat oven to 350 F. Make pico de gallo: combine tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir.

    combine tomato, onion, jalapeño, garlic, cilantro, and lime juice

    The Spruce / Kristina Vanni

  3. Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla. Save the scraps and toast them for a crispy garnish for salads or soups. Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable.

    Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla

    The Spruce / Kristina Vanni

  4. Brush both sides of each tiny tortilla using 2 teaspoons of oil and sprinkle with salt, keeping them covered and warm in between. Press into openings of a mini muffin tin. Repeat with 11 more little tortillas, lightly reheating if needed to keep them pliable.

    tortillas with brushed with oil and sprinkled with salt

    The Spruce / Kristina Vanni

  5. Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24.

    tortillas in mini muffin tins

    The Spruce / Kristina Vanni

  6. Bake for 10 to 12 minutes or until lightly browned.

    baked tortilla shells

    The Spruce / Kristina Vanni

  7. Meanwhile, heat a large skillet over medium heat. Add 1 teaspoon of oil followed by ground beef. Cook, breaking up into small pieces, until no longer pink. Use a spoon to scoop out any excess oil.

    beef in a skillet

    The Spruce / Kristina Vanni

  8. Add picante sauce, chili powder, and cumin. Season with salt and pepper and stir. Simmer for about 5 to 10 minutes, or until no longer watery. Taste for seasoning.

    Add picante sauce, chili powder, and cumin to the beef mixture in the skillet

    The Spruce / Kristina Vanni

  9. Add a heaping spoonful of beef mixture to each tortilla shell, followed by a dollop of crema, a scoop of homemade pico de gallo, and a sprig of cilantro.

    Mini Taco Bites in muffin tins

    The Spruce / Kristina Vanni