Mini Tacos

Last Updated August 25th, 2022 at 12:36 pm by Lisa

Crunchy Mini Tacos are loaded with refried beans, cheese, black olives, taco filling, pickled jalapeños and drizzled with a Mexican Crema sauce.

These are a bit zippy depending on if you add ingredients like pickled jalapeños and hot sauce.

Just play with different toppings and flavors that you and your family prefer. I also used grated cheddar cheese, green onions, and yellow heirloom tomatoes...

Serve as a party appetizer, dinner, for that big game...

How To Make Mini Tacos

Make "Mexican Crema" Taco Sauce

Mix 1 cup sour cream, 1 tablespoon Taco Seasoning Mix, 2 tablespoons water in a squeeze bottle, use this sauce on top of tacos.

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Place in fridge until ready to use.

Cook Taco Filling

1. Melt butter, and rest of Lawry's Taco Seasoning packet into skillet.
2. Add onion and stir, then ground beef. Cook until brown about 5 minutes.

Bake Mini Tacos

1. Preheat the oven to 375°F.
2. Spray mini muffin tin with non-stick coconut oil cooking spray.
3. Cut rounds out of the tortillas with a large can (clean and opened) or coffee cup.
4. Place each tortilla round down in a muffin tin.
5. Spread refried beans on the bottom of each tortilla round.
6. Layer a 1-2 spoons full of cooked taco meat next.
7. Bake for 15 minutes and remove from oven.

Garnish With Toppings

1. Add cheese on top, then tomato, black olives, and pickled jalapeño.
2. Last drizzle taco sour cream mixture from a squeeze bottle on each taco bowl.

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.

PRO TIP: 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.

More Mexican Recipes

Jalapeno Popper Dip is always a huge hit at parties scooped with corn chips.

Whip up some Avocado Salsa (Green Taco Sauce)to drizzle on Mexican food or serve as a dip. Grilled Corn is an easy side to make for Cookouts.

Serve drinks like these Easy Margaritas great to serve for large parties or serve super fun CoronaRita Margaritas! Taco Salad is great with Guacamole and Avocado Salsa with all those crunchy tortilla chips.

Try this Easy Guacamole Made in Traditional Molcajete, and serve with tortilla chips.

Print Pin Recipe

Mini Tacos with Topping Ideas

Zippy, crunchy Mini Tacos are a winning appetizer recipe, 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!

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 12

Calories 279kcal

Author Lisa Hatfield

Ingredients

Mexican "Crema" Sauce

• 1 cup sour cream
• 1 packet Lawry's Taco Seasoning Mix

Mini Taco Shells

• 6 flour tortillas
• 1 can refried beans spicy or regular

Cook Ground Beef Taco Mixture

• 1 pound ground beef
• 1 tablespoon butter
• ½ small onion diced

Garnish Mini Taco Bowls With Toppings

• 1 cup grated cheddar cheese
• 1 small chopped yellow heirloom tomato
• 1 small can black olives
• 20 pickled jalapeños

US Customary - Metric

Instructions

Mix Mexican "Crema" Sauce

• 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.

Cook Ground Beef Taco Mixture

• Melt butter, and rest of Lawry's Taco Seasoning packet into skillet.
• Add onion and stir, then ground beef. Cook until brown about 5 minutes.

Bake The Mini Taco Bowls

• Preheat oven to 375°F.
• Spray mini muffin tin with non-stick coconut oil cooking spray.
• Cut rounds out of the tortillas with a large can (clean and opened) or coffee cup.
• Place each tortilla round down in a muffin tin.
• Spread refried beans on bottom of each tortilla round.
• Layer a 1-2 spoon full of cooked taco meat next.
• Bake for 15 minutes and remove from oven.

Garnish Mini Taco Bowls With Toppings

• Add cheese on top, then tomato, black olives, and a pickled jalapeño.
• Last drizzle taco sour cream mixture from a squeeze bottle on each taco bowl.

Notes

Toppings

• grated cheddar cheese
• chopped yellow heirloom tomato
• black olives
• pickled jalapeños
• crema taco sauce
• black beans
• refried beans
• cilantro
• avocado
• pickled red onions
• salsa
• guacamole
• hot sauce

Nutrition

Calories: 279kcal | Carbohydrates: 14g | Protein: 12g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 877mg | Potassium: 202mg | Fiber: 2g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 3.1mg | Calcium: 133mg | Iron: 1.9mg

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