Mini Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24 mini tacos
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Calories
124 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Mini Tacos
Description
The preparation involves cooking ground beef with taco seasoning and water until well-coated and flavorful. Corn tortillas are lightly sprayed with cooking spray and draped over two oven racks or an alternative structure to form taco shell shapes as they bake until crisp. Once shaped, the shells are filled with the seasoned beef and cheddar cheese, then briefly returned to the oven to melt the cheese.
These mini tacos provide a crispy texture shell contrasting with the savory, juicy filling and melted cheese. They serve well as party snacks or small meals accompanied by optional toppings such as diced tomatoes, salsa, lettuce, or sour cream for added freshness and creaminess. The recipe accommodates substitution of flour tortillas or shaping with a muffin pan if preferred.
Leftovers can be refrigerated for several days and reheated to preserve crispness. Baking times should be watched closely to prevent burning due to the small size.
For shaping, use an upside-down muffin pan if not using oven racks for convenience.Corn tortillas are traditional but flour tortillas can be used; watch cooking times as flour tortillas may bake faster.If 4-inch tortillas are unavailable, regular tortillas can be cut down with a cookie cutter to mini size.Store leftovers refrigerated in an airtight container up to 5 days; reheat in oven to regain crispness.
Ingredients
- 24 corn tortillas about 4 inches in diameter, street taco-sized
- 1 pound ground beef
- 1 packet 1 ounce taco seasoning
- 1/4 cup water
- 1 cup cheddar cheese shredded
- cooking spray
Optional ingredients for Serving:
- diced tomatoes
- salsa
- lettuce shredded
- sour cream
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
- For shaping, use an upside-down muffin pan if not using oven racks for convenience.
- Corn tortillas are traditional but flour tortillas can be used; watch cooking times as flour tortillas may bake faster.
- If 4-inch tortillas are unavailable, regular tortillas can be cut down with a cookie cutter to mini size.
- Store leftovers refrigerated in an airtight container up to 5 days; reheat in oven to regain crispness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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