Mini Taco Bites

Mini taco bites
Laurel Randolph
Ratings (21)
  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: (serves 6-8)
Nutritional Guidelines (per serving)
1126 Calories
33g Fat
161g Carbs
43g Protein
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Nutrition Facts
Servings: (serves 6-8)
Amount per serving
Calories 1126
% Daily Value*
Total Fat 33g 42%
Saturated Fat 12g 62%
Cholesterol 55mg 18%
Sodium 2439mg 106%
Total Carbohydrate 161g 59%
Dietary Fiber 13g 45%
Protein 43g
Calcium 515mg 40%
*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.

Ingredients

  • 1 vine tomato (chopped and drained, about 1/4 to 1/3 cup)
  • 2 tablespoons onion (small-diced)
  • Optional: 1/2 small jalapeño pepper (small diced)
  • 1 small garlic clove (minced)
  • 1 teaspoon fresh lime juice
  • Salt and pepper
  • 6 flour tortillas (not burrito-sized)
  • 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.  Preheat the oven to 350 F.

  2. Make the pico de gallo: Combine the tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir.

  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. Brush both sides of the each tiny tortilla using 2 teaspoons of oil and sprinkle with salt, keeping them covered and warm in between. Press into the openings of a mini muffin tin. Repeat with 11 more little tortillas, lightly reheating if needed to keep them pliable. Don't let the tortillas dry out.

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

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

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

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

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