Mini Tacos Recipe
Crunchy Mini Tacos are loaded with your favorite toppings! Tucked inside are layers of juicy taco meat, refried beans, cheeses, black olives, pickled jalapeños and more drizzled with a quick Mexican crema sauce. Serve these mini beef tacos as a delicious appetizer for a Cinco de Mayo party, family taco night dinner, birthday parties, or perfect party food for the big game.
Servings: 12
Calories: 279kcal
Ingredients
Mini Taco Shells
- 6 flour tortillas or corn tortillas
- coconut oil spray
Cook Ground Beef Taco Mixture
- 1.5 pounds ground beef
- 1 cup salsa
- ¼ cup packet Lawry's Taco Seasoning Mix
Taco Toppings
- 1 can refried beans spicy or regular
- 1 cup grated cheddar cheese
- 1 small chopped heirloom tomato
- 1 small can black olives
- 20 pickled jalapeños
Mexican "Crema" Sauce
- 1 cup sour cream
- 1 tablespoon Taco Seasoning Mix Lawry's is great
- 2 tablespoons water
Instructions
Cook Ground Beef Taco Meat Mixture
- In a large heavy (cast iron) skillet over medium high heat add the ground beef, salsa, and taco seasoning.
- Brown the ground beef, and stir to mix well. You can drain the beef mixture if you wish. Cook until crumbled and brown about 8-10 minutes.
Bake The Mini Taco Bowls
- Preheat oven to 375°F.
- Spray a nonstick cooking spray like coconut oil into a mini muffin tin or a regular 12-cup muffin tin with non-stick coconut oil cooking spray.
- Cut mini tortillas into round shapes. Cut each one with a round cookie cutter, biscuit cutter, large can (clean and opened), coffee cup, or mason jar lid. As an option you can make wonton taco cups or use corn tortillas.
- Place each cut tortilla round down in the muffin tin.
- Spread refried beans on bottom of each tortilla round.
- Layer a 1-2 spoon full of cooked taco meat next. Store any leftover taco meat in an airtight container for another great recipe.
- Bake for 15 minutes and remove from out of the oven.
Add Toppings
- Add cheese on top, tomato, green olives, black olives, and pickled jalapeño.
- Last drizzle taco sour cream mixture from a squeeze bottle on each taco bowl.
Mix Mexican "Crema" Sauce
- Mix 1 cup of sour cream, 1 tablespoon of Taco Seasoning Mix, and 2 tablespoons of water in a small bowl.
- Load into a squeeze bottle, and use this sauce on top of tacos, taquitos, or burritos. Place in fridge in bottle until ready to use.
Video
Notes
Taco Toppings
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- grated cheddar cheese
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- chopped yellow heirloom tomato
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- black olives
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- pickled jalapeños
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- crema taco sauce
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- black beans
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- bell pepper
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- refried beans
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- cilantro
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- avocado
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- hot sauce
Ground Beef
I like to use 80% Angus beef, you can drain the fat if you wish. 70% lean ground beef will work fine as well. You can also use lean ground turkey, or ground chicken in this recipe and make mini chicken tacos. Or to save time, use Cooked Diced Chicken or shredded rotisserie chicken.Sheet Pan Variation
If you don't have a muffin tin, you can make these mini tacos on a baking sheet pan lined with parchment paper. Cut your round mini taco shells out of tortillas, lay them in a single layer and spray with coconut oil, bake until golden brown first, then load on cooked taco meat, add refried beans and toppings, then fold into a taco shape and enjoy.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