Mini Tacos

Name: Mini Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 mini tacos
Ingredients: 24 street taco-sized corn tortillas; 1 pound ground beef; 1 packet; 1/4 cup water; 1 cup shredded cheddar cheese; cooking spray; diced tomatoes; salsa; shredded lettuce; sour cream

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5.0

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
24 mini tacos
Calories
124 kcal
Course
Main Course, Appetizer
Cuisine
Mexican

Mini Tacos

Uma Boyd

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My whole family loves when I make Mini Tacos. The ingredients are minimal and we love to serve for a quick dinner or a game day appetizer.

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Ingredients

Servings

24 street taco-sized corn tortillas about 4 inches in diameter
1 pound ground beef
1 packet 1 ounce taco seasoning
1/4 cup water
1 cup shredded cheddar cheese
cooking spray

Optional ingredients for Serving:

diced tomatoes
salsa
shredded lettuce
sour cream

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Instructions

Preheat oven to 375°F.
In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks.
Once the beef is fully cooked, drain any excess fat. Add the taco seasoning and water. Simmer for 3-5 minutes until the water is absorbed and the meat is well-coated with seasoning.
Lightly spray both sides of each tortilla with cooking spray.
Drape each tortilla over two bars of an oven rack to create a taco shell shape. You may need to do this in batches depending on your oven size.
Bake for 7-9 minutes until the tortillas are crispy and holding their shape. Keep an eye on them to prevent burning.
Remove the taco shells from the oven and let them cool for a minute until they're safe to handle.
Fill each taco shell with about 1 tablespoon of the seasoned beef and sprinkle with shredded cheese.
Return the filled tacos to the oven for 2-3 minutes, just until the cheese is melted.
Serve immediately with optional toppings on the side. Enjoy!

Notes

If you don't want to use the oven rack method, you can drape the tortillas over an upside-down muffin pan instead. Corn tortillas are traditional and tend to crisp up well, but flour tortillas can be used if preferred. Just watch them closely in the oven as they may cook faster.
If you can't find 4-inch street taco-sized tortillas, you can use regular tortillas and cut them down with a round cookie cutter to achieve the mini size.
Refrigerate any leftovers in an airtight container for up to 5 days. Reheat them in the oven at 375 degrees F until they are heated through and crispy again.

Nutrition Information

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Calories 124kcal (6%) Carbohydrates 12g (4%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 18mg (6%) Sodium 55mg (2%) Potassium 104mg (3%) Fiber 2g (8%) Sugar 0.2g (0%) Vitamin A 48IU (1%) Vitamin C 0.001mg (0%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 24mini tacos

Amount Per Serving

Calories 124 kcal

% Daily Value*

Calories	124kcal	6%
Carbohydrates	12g	4%
Protein	6g	12%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	2g	10%
Trans Fat	0.2g	10%
Cholesterol	18mg	6%
Sodium	55mg	2%
Potassium	104mg	2%
Fiber	2g	8%
Sugar	0.2g	0%
Vitamin A	48IU	1%
Vitamin C	0.001mg	0%
Calcium	58mg	6%
Iron	1mg	6%