Mini Taco Bites Food

MINI TACO BOWLS

Steps:

• Heat oil in a medium sized frying pan on medium high heat. Add ground meat and cook while stirring for about 10 minutes or until meat is browned and no longer pink.
• Add sauce to skillet and turn heat to low. Simmer for 5 more minutes until pan is bubbling.
• Fill the dippers with a small amount of ground meat then top with assorted toppings.

MINI TACO BITES

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.

TACO BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray mini muffin cups with cooking spray.
• Mix cream cheese, Cheddar cheese, salsa, green onion, garlic powder, and sugar together in a bowl. Add eggs and mix well; spoon into the prepared muffin cups.
• Bake in the preheated oven until each taco bite is set in the middle, about 15 minutes.

MINI MEXICAN TACO BITES

Steps:

• 1. Prepare your skillet and season then brown your ground beef/turkey until no longer pink. Drain, if necessary.
• 2. Add in your Frontera Taco Skillet sauce or whatever taco seasoning sauce you are using. Once done, cover and put to the side.
• 3. TO PREPARE WONTON WRAPPERS: You will need a mini muffin tray, non-stick spray, and wonton wrappers. Preheat oven to 350F.
• 4. Take one wrapper and spray with non-stick spray then fit the wrapper into the mini muffin tin.
• 5. When tray is filled, place into the oven and watch carefully until the wrappers turn a golden brown. Do not get distracted as they turn very quickly.
• 6. When wrappers are golden brown, remove from oven and wait for them to cool.
• 7. Then remove the wrappers and place on a rack. Proceed to stuff them as you would a regular taco.

RON'S MINI TACO BITES

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Wipe grease from the skillet.
• Combine water and taco seasoning mix in the same skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add cooked beef along with refried beans; mix well. Season with salt and pepper.
• Assemble tortilla scoops on individual plates. Scoop a small amount of beef mixture into each scoop, filling to the top. Add Cheddar cheese, diced tomato, and sour cream on top.

TEX-MEX MINI TACO BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
• Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
• Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
• Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
• Top with sour cream and green onion to serve.