Mini Taco Bowls Appetizer

Last Updated August 23rd, 2018 at 08:22 pm by Lisa

Zippy, crunchy Mini Taco Bowls drizzled in easy “Mexican Crema” sauce and topped with cheese, black olives, and pickled jalapeños with taco meat filling.

Serve for a party appetizer, dinner, for that big game!

At this point, there is a 100% chance these will be making several appearances during football season, which is a big deal in our home…

These are a bit spicy depending on if you add ingredients like pickled jalapeños and hot sauce. No rules, just play with different toppings and flavors that you and your family prefer. We also used grated cheddar cheese, green onions, and yellow heirloom tomatoes.

Or try adding guacamole, salsa, black beans, and cilantro.  The sauce for these taco bowls is my take on “Mexican Crema”, and adds nice taco flavor and a pretty look.

Using an inexpensive squeeze bottle from the grocery store makes it easy to drizzle. Or, just drip the crema from a spoon. Add some water to get the sauce thin enough to drizzle away…and yum!

Truth be told, Anthony and I had them for dinner the other night!

All The Best Dishes,

Lisa

XO

For more appetizer ideas, try my Easy Guacamole Made in Traditional Molcajete

Or a classic party favorite, French Onion Dip:

5 from 1 vote

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Mini Taco Bowls

Prep Time

30 mins

Cook Time

1 hr

Total Time

1 hr 30 mins

 

Zippy, crunchy Mini Taco Bowls are a winning recipe for an appetizer, dinner or the big game! Add cheese, black olives, and pickled jalapeños onto the beans and taco meat filling. Drizzle with my take on "Mexican Crema" sauce, and you have hit with your family and guests. Add any topping you love!

Course: Appetizers, Dips, & Snacks

Cuisine: Mexican

Keyword: mexican crema sauce, mini taco shells, mini tacos

Servings: 12

Calories: 279 kcal

Author: Delicious Table

Ingredients

• 1 cup sour cream
• 1 packet Lawry's Taco Seasoning Mix
• 6 flour tortillas
• 1 can refried beans spicy or regular
• 1 pound ground beef
• 1 tablespoon butter
• 1/2 small onion diced
• 1 cup grated cheddar cheese
• 1 small chopped yellow heirloom tomato
• 1 small can black olives
• 20 pickled jalapeños

US Customary - Metric

Instructions

1. Mix: 1 cup sour cream, 1 tablespoon Taco Seasoning Mix, 2 tablespoons water in a squeeze bottle, use this sauce on top of taco bowls. Place in fridge until ready to use.
2. Melt butter, and rest of Lawry's Taco Seasoning packet into skillet.
3. Add onion and stir, then ground beef. Cook until brown about 5 minutes.
4. Preheat oven to 375°F.
5. Spray mini muffin tin with non-stick coconut oil cooking spray.
6. Cut rounds out of the tortillas with a large can (clean and opened) or coffee cup.
7. Place each tortilla round down in a muffin tin.
8. Spread refried beans on bottom of each tortilla round.
9. Layer a 1-2 spoon full of cooked taco meat next.
10. Bake for 15 minutes and remove from oven.
11. Add cheese on top, then tomato, black olives, and a pickled jalapeño.
12. Last drizzle taco sour cream mixture from a squeeze bottle on each taco bowl.

Recipe Video

Recipe Notes

Toppings: grated cheddar cheese, chopped yellow heirloom tomato, black olives, pickled jalapeños Other topping ideas: black beans, cilantro, salsa, guacamole, hot sauce.

Nutrition Facts

Mini Taco Bowls

Amount Per Serving

Calories 279 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 8g 40%

Cholesterol 49mg 16%

Sodium 877mg 37%

Potassium 202mg 6%

Total Carbohydrates 14g 5%

Dietary Fiber 2g 8%

Sugars 3g

Protein 12g 24%

Vitamin A 13.4%

Vitamin C 3.8%

Calcium 13.3%

Iron 10.7%

* Percent Daily Values are based on a 2000 calorie diet.