BAKED MINI BEEF TACOS
These Baked Mini Beef Tacos make a great appetizer and are so easy to prepare! Serve them alongside a big bowls of salsa and guacamole.
Provided by Wide Open Eats Test Kitchen
Time 40m
Number Of Ingredients 5
Steps:
- Preheat your oven to 425ºF and place a sheet on aluminum foil on a large baking sheet.
- Wrap the mini corn tortillas and place in the microwave until pliable, about 30 seconds. Remove from the microwave and place about a Tablespoon on the shredded beef and a sprinkling of cheese. Fold in half and seal with a toothpick. Repeat with remaining tacos.
- Place in the oven and bake 10 minutes. Flip tacos over and continue to bake until golden brown and crispy, about 8 minutes more. Remove from the oven discard toothpicks. Serve with salsa and guacamole.
Nutrition Facts : Calories 245 kcal, Carbohydrate 14 g, Protein 13 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 23 mg, Sodium 385 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 0.013 g, ServingSize 1 serving
MINI BURRITOS
These Mini Burritos are filled with seasoned meat, beans, and cheese. Serve these Mini Burritos as an appetizer and let your guests top their own.
Provided by Christy Denney
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In a large skillet, brown the beef and onion until beef is no longer pink. Drain.
- Add the taco seasoning and 3 tablespoons of water. Stir and cook for a couple of minutes. Remove from heat and stir in the refried beans, salsa, and cheese. Feel free to add more salsa if you like it spicier.
- Quarter each flour tortilla using a knife or pizza slicer making 4 wedges from each tortilla. Spoon about 2 tablespoons of meat mixture onto the wide part of each tortilla. Fold the sides in and roll up towards the small end creating a mini burrito. Place burritos on a cookie sheet. If preparing ahead of time cover and refrigerate until serving.
- Brush burritos with melted butter if desired. Bake for 10-15 minutes or until burritos are warm.
- Add your favorite toppings such as sour cream, guacamole, and salsa.
MINI BURRITOS
Inspired by Alton Brown after seeing his wonton-themed show, these are great as appetizers or as a meal. Delicious!
Provided by DJIndy
Categories One Dish Meal
Time 30m
Yield 20 approx. mini burritos, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
- Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
- Remove meat from heat.
- Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
- Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
- DO NOT OVERFILL!
- Place filled wontons onto greased baking sheet or jelly roll.
- Repeat filling until out of meat mixture.
- Place in oven and bake for 10 minutes.
- Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
- ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).
Nutrition Facts : Calories 801.7, Fat 40.9, SaturatedFat 22.1, Cholesterol 130.9, Sodium 1863.8, Carbohydrate 62, Fiber 2.9, Sugar 2.2, Protein 45.6
EASY MINI BURRITOS
Easy Mini Burritos are packed with ground chicken, pinto beans, Pico de Gallo and flavorful Mexican rice. A classic burrito that is ready to show your tastebuds the next level. These Mini Burritos will leave you wanting more!
Provided by Alyssa Rivers
Categories Main Course
Time 35m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat, brown ground chicken along with chilli powder, cumin, garlic powder and salt. Once cooked remove from heat and set aside.
- Working with one tortilla at a top fill center with cooked rice, prepared chicken, cheddar cheese, beans, pico de gallo and sour cream. Fold in sides and tightly roll burrito. Follow by wrapping burrito in a similar manner with a 10 inch piece of Reynolds Wrap Aluminum foil.
- Repeat the above steps with remaining ingredients.
- Preheat oven to 375°F. Arrange aluminum wrapped burritos on a baking sheet and bake on center rack for 20 minutes.
- Serve cut in half along with extra salsa and sour cream.
MINI BREAKFAST BURRITOS
Make and share this Mini Breakfast Burritos recipe from Food.com.
Provided by doahbob
Categories Breakfast
Time 30m
Yield 10 Burritos, 10 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium.
- In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions.
- Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg). Remove from heat.
- Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used.
- Serve immediately or freeze. Can be frozen up to 1 month.
Nutrition Facts : Calories 66.5, Fat 5.1, SaturatedFat 2.6, Cholesterol 89.8, Sodium 79.5, Carbohydrate 1.6, Fiber 0.3, Sugar 0.7, Protein 3.5
MINI TACOS
Steps:
- Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
- Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
- Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
- Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
MINI TACOS
These can be a easy appetizer or a light dinner. I received this recipe in an email from the Campbell's site, and after we made these for a tasty dinner, I knew I had to share!
Provided by Bekah
Categories Lunch/Snacks
Time 15m
Yield 24 mini tacos
Number Of Ingredients 9
Steps:
- Cook hamburger until browned.
- Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
- Simmer for 3-5 minutes.
- Press wonton wrappers into mini muffin cups.
- Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
- Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
- Serve with extra salsa, sour cream, olives and guacamole if desired.
- ENJOY!
Nutrition Facts : Calories 79.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 16.4, Sodium 267.3, Carbohydrate 6.3, Fiber 0.5, Sugar 0.5, Protein 5.7
BURRIQUITAS (MINI BURRITOS)
These are perfect for parties, watching the big game on T.V. or poker night. You can also make a batch and store in Ziplocs in the fridge to reheat for quick meals or snacks. The epazote is available at Penzeys.com (we have a store here in Winter Park, FL) but there are so many flavors here that it's not critical to the recipe.
Provided by FLKeysJen
Categories Meat
Time 55m
Yield 25 mini burritos
Number Of Ingredients 16
Steps:
- Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
- Mix the taco seasoning, cocoa, and black pepper in a bowl.
- In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
- In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
- Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
- Pre-heat oven to 350°.
- Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
- Bake for 15 minutes and enjoy!
Nutrition Facts : Calories 349.1, Fat 14, SaturatedFat 6.3, Cholesterol 30.8, Sodium 588.5, Carbohydrate 41.6, Fiber 4.2, Sugar 1.4, Protein 14
AIR FRYER MINI BREAKFAST BURRITOS
These air-fried mini burritos are great for a grab 'n go breakfast or even for a midday snack. Leave out the serrano chile pepper for a less spicy version.
Provided by Yoly
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Cook chorizo in a large skillet over medium-high heat, stirring frequently, until sausage turns a dark red, 6 to 8 minutes. Remove from the skillet and set aside.
- Melt bacon grease in the same skillet over medium-high heat. Add diced potatoes and cook, stirring occasionally, 8 to 10 minutes. Add onion and serrano pepper and continue cooking and stirring until potatoes are fork-tender, onion is translucent, and serrano pepper is soft, 2 to 6 minutes. Add eggs and chorizo; stir until cooked and completely incorporated into potato mixture, about 5 minutes. Season with salt and pepper.
- Meanwhile, heat tortillas in a large skillet or directly on the grates of a gas stove until soft and pliable. Place 1/3 cup chorizo mixture down the center of each tortilla. Fold top and bottom of tortillas over the filling, then roll each into a burrito shape. Mist with cooking spray and place in the basket of an air fryer.
- Air fry at 400 degrees F (200 degrees C) for 4 to 6 minutes. Flip each burrito over, mist with cooking spray, and air fry until lightly browned, 2 to 4 minutes more.
Nutrition Facts : Calories 253.8 calories, Carbohydrate 31.4 g, Cholesterol 98.1 mg, Fat 10.4 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 3.3 g, Sodium 298.2 mg, Sugar 0.6 g
MAMI'S MINI CHICKEN BURRITOS
Super easy, tasty and quick burritos. I make them with regular flour tortillas so that they come out the perfect size for my kids' small hands- if I made them with those huge burrito-size tortillas, they would never eat them! Great use for leftover cooked chicken. I divide the filling in two before I add the jalapeno and then add it to only one filling for the adults. These can also be served as an appetizer.
Provided by Mami J
Categories Lunch/Snacks
Time 15m
Yield 10 mini burritos
Number Of Ingredients 8
Steps:
- In a large bowl, mix chicken with the beans, tomato, tomato sauce and jalapeno. Meanwhile, heat a large non-stick skillet over low heat. If you know how to heat tortillas in a griddle, then do so, otherwise warm them slightly in the microwave between paper towels. Place one tortilla in a plate. Put about 2 tbs filling in the center of the tortilla, top with a little cheese and lettuce, if desired. Fold the sides of the tortillas over the filling, then fold the side closest to you over the filling and turn burritos over, enclosing the filling. Repeat with remaining tortillas and filling. Place seam side down on the skillet so that the burritos get nice and crispy on the outside and the cheese melts. Serve hot.
Nutrition Facts : Calories 158.6, Fat 5.4, SaturatedFat 1.9, Cholesterol 21.3, Sodium 293, Carbohydrate 17, Fiber 1.2, Sugar 1.2, Protein 10.1
MINI BBQ CHICKEN BURRITOS
Get ready to enjoy delicious Mini BBQ Chicken Burritos in no time! You only need five simple ingredients to make these BBQ chicken burritos.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine chicken and barbecue sauce.
- Place 1 Singles on half of each tortilla; top with chicken mixture and dill chips. Fold in opposite sides of each tortilla, then roll up, burrito style.
- Cook, seam sides down, in nonstick skillet on medium heat 2 to 3 min. on each side or until Singles are melted and burritos are golden brown on both sides.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
MINI EGG AND CHEESE BREAKFAST BURRITOS
Provided by Geoffrey Zakarian
Categories main-dish
Time 15m
Yield 4 servings (8 mini burritos)
Number Of Ingredients 6
Steps:
- In a small saucepan over medium heat, cook the eggs with the butter, stirring constantly, until the eggs are slightly runny, about 3 minutes Take them off the heat and season with salt and pepper. The residual heat will cook them through. Fold in half of the cheese and the chopped peppers.
- To build the burritos, microwave the tortillas to soften. Divide the mixture among the center of the tortillas and top with the remaining cheese. Fold up the bottom third of the tortillas, fold the ends in towards the center and continue rolling to a small cylinder shape. Serve immediately.
MINI TOFU TACOS
These bite-sized vegetarian treats evoke the flavors of a crispy fried fish taco. Delicious, crispy spiced tofu is stuffed into mini corn tortillas with fresh and flavorful toppings like pico de gallo, crunchy cabbage, avocado, fresh jalapeño and crema for a healthful snack that's loaded with flavor.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 18 mini tofu tacos
Number Of Ingredients 11
Steps:
- Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into 1/2-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes.
- Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with salt, then toss with the cornstarch mixture to coat. Heat 1/4 inch vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in an even layer and cook, undisturbed, until the tofu starts to brown slightly, 3 to 5 minutes. Gently stir, then continue to cook, tossing, until golden brown all over and very crispy, 5 to 7 more minutes. Transfer the tofu to a paper towel-lined plate to drain. Sprinkle with salt.
- Wrap the tortillas in a damp paper towel and microwave until softened and hot, 30 to 45 seconds.
- Assemble the tacos: Place some cabbage in the center of each tortilla; top with a slice of avocado. Add some tofu, pico de gallo, a drizzle of crema, chopped cilantro and jalapeño. Serve with lime wedges.
MINI TACO BITES
Simple and delicious mini taco bites are the perfect party appetizer or cute weeknight dinner!
Provided by Laurel Randolph
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Make pico de gallo: combine tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir.
- Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla. Save the scraps and toast them for a crispy garnish for salads or soups . Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable.
- Brush both sides of each tiny tortilla using 2 teaspoons of oil and sprinkle with salt, keeping them covered and warm in between. Press into openings of a mini muffin tin. Repeat with 11 more little tortillas, lightly reheating if needed to keep them pliable.
- Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24.
- Bake for 10 to 12 minutes or until lightly browned.
- Meanwhile, heat a large skillet over medium heat. Add 1 teaspoon of oil followed by ground beef . Cook, breaking up into small pieces, until no longer pink. Use a spoon to scoop out any excess oil.
- Add picante sauce, chili powder, and cumin. Season with salt and pepper and stir. Simmer for about 5 to 10 minutes, or until no longer watery. Taste for seasoning.
- Add a heaping spoonful of beef mixture to each tortilla shell, followed by a dollop of crema, a scoop of homemade pico de gallo, and a sprig of cilantro.
Nutrition Facts : Calories 472 kcal, Carbohydrate 54 g, Cholesterol 57 mg, Fiber 5 g, Protein 25 g, SaturatedFat 6 g, Sodium 783 mg, Sugar 4 g, Fat 17 g, ServingSize (serves 6-8), UnsaturatedFat 0 g
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