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
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 GROUND BEEF PARTY TACOS
Steps:
- Gather the ingredients.
- Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.
- Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.
- Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.
- Reduce to a simmer until liquid has evaporated or been absorbed.
- Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.
- Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.
- Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.
Nutrition Facts : Calories 314 kcal, Carbohydrate 22 g, Cholesterol 52 mg, Fiber 4 g, Protein 18 g, SaturatedFat 6 g, Sodium 437 mg, Sugar 3 g, Fat 18 g, ServingSize 36-48 mini tacos (serves 8-10), UnsaturatedFat 0 g
MINI TACO BOWLS
These little taco bowls are the perfect Mexican bite!
Provided by Lisa Grant
Categories Appetizer
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 77 kcal, Carbohydrate 3 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 14 mg, Sodium 2486 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MINI BEEF TACO BOWLS
Give the kids an eyeful of these Mini Beef Taco Bowls and they'll dig taco night even more. These beef taco bowls have a mouthful of beef, cheese and more.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
- Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
- Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.
Nutrition Facts : Calories 450, Fat 18 g, SaturatedFat 6 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 1130 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
MINI TACO NACHOS
Everyone always loves these individual nachos. You can make the meat mixture up ahead of time and store in the fridge in tupperware until ready to use. The meat mixture freezes well too. If you are short on spices, just use a taco packet instead. I often use leftover taco meat that I need to use up.
Provided by KPD123
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Brown ground beef in a large skillet until browned and cooked through. Drain grease if necessary. Add onions and peppers and saute with meat until soft, about 3-5 minutes.
- Sprinkle seasonings (chili powder, cumin, coriander, oregano, garlic powder, onion powder, cayenne and salt) on meat mixture. Add beer and stir until mixture is combined and slightly reduced.
- ***At this point, you could store meat mixture in the fridge until ready to use or allow mixture to cool slightly before starting nacho assembly. ***You could also skip those first 2 steps if you have leftover taco meat!
- Line baking sheets with aluminum foil that's been sprayed with nonstick cooking spray.
- Spread out tortilla chips on baking sheet in rows. (I can usually get about 7 rows of 5 on each baking sheet).
- Fill each tortilla chip with 1-2 teaspoons of meat mixture. Then top each chip with 1-2 teaspoons of shredded cheese. Finally, sprinkle green onions on top of cheese.
- Bake at 375 degrees for 5-7 minutes.
- Serve with salsa, guacamole, sour cream and/or hot sauce!
Nutrition Facts : Calories 176.8, Fat 12.2, SaturatedFat 6.2, Cholesterol 45.5, Sodium 161.3, Carbohydrate 3.9, Fiber 1.2, Sugar 1.1, Protein 12.5
AIR FRYER MINI BEEF TACOS IN THE NINJA FOODI
Steps:
- Cook the ground beef until no longer pink. Mix the seasoning into the meat with a half a cup of water. Cook until water is evaporated.
- Mix half the cheese with the ground beef taco meat. Begin heating up the air fryer on 400°.
- Spoon the meat and cheese combination into the street tacos. Top off with the remaining shredded cheese.
- Spray the air fryer basket with cooking spray. Place the mini tacos in the basket. Spray the tops of the tacos with cooking spray.
- Cook for 10 minutes on 400° or until cheese is melted and the shells are crisp.
Nutrition Facts : Calories 279 kcal, Carbohydrate 16 g, Protein 16 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 56 mg, Sodium 370 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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 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
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.
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