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Mini Taco Bowls Appetizer one
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5 from 1 vote

Mini Taco Bowls

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!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizers, Dips, & Snacks
Cuisine: Mexican
Keyword: mexican crema sauce, mini taco shells, mini tacos
Servings: 12
Calories: 279kcal


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


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.


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


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