Mini Taco Dip Bite Appetizer Food

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.

MINI TACO CUPS APPETIZERS

Steps:

• Heat toaster oven to broil.
• In small bowl, combine sour cream and taco seasoning.
• Place 1 tsp chili in each taco cup (I used tostitos scoops).
• Top with 1/2 tsp cheese.
• Place in toaster oven and broil 1-2 minutes.
• Top with sour cream.

MINI VEGETARIAN TACO APPETIZERS

Steps:

• Saute onion and garlic in oil until browned.
• Stir in taco mix, corn, beans, and kale or other greens, and salsa/picante sauce.
• Simmer for 3-5 minutes, until flavors are mixed. This mixture can be prepared ahead and cooled and refrigerated at this point, if appetizers are not needed today.
• Preheat oven to 420.
• Press wonton wrappers into mini muffin cups.
• Spoon veggie mixture in cups and top with the cheese, evenly divided.
• Bake in preheated 420°F oven for 8 minutes, or until the wontons are nicely browned.
• Place cilantro leaf in each cup, on top of melted cheese.
• Serve hot with extra salsa, sour cream, olives and guacamole if desired.

MINI TACO DIP BITE APPETIZER

Steps:

• Using a electric blender, beat the cream cheese and taco seasoning mix together. Slowly add enough sour cream until you achieve the desired consistency (like a very soft buttercream frosting). I added almost 1 cup.
• Fill a pastry bag (using a frosting tip) with the cheese mixture and pipe the cheese onto individual tortilla chips.
• Top each bit with a small dollop of taco sauce and serve!