Mini Tacos
I love these Mini Tacos, they are perfect for a summertime get-together!
Imagine sitting around the pool and snacking on these, just a few minutes to make, you can even prep them ahead of time and bake when hungry.
Don’t forget to mix up some margaritas for an extra festive snack.
I have a few margarita recipes to try that are perfect for summer Cherry Margaritas, Pineapple Margaritas, Peach Margaritas are my go-to for fresh fruity margaritas!
For me, tacos are an anytime treat. They are the perfect food. And these mini tacos are small, portable, and just perfect for any party you may be planning, or just a quiet night at home with your loved one. Taco Tuesday is reborn and taken up a notch with these cuties!
Life is busy and sometimes all the steps of making tacos feel like a lot. That’s why I’ve designed these so you can make them ahead of time. Simply prep and pack your shells, wrapping them up tightly, and refrigerate. Then pull out and heat when you are ready! Make-ahead dishes help any busy week feel lighter.
When I’m planning a party or small get together, these inevitably make it on my list, along with a few other favorites:
- Tortilla Cones – Portable and edible food in a tortilla – it’s not just for tacos either! You can fill them with Mexican Rice, Ceviche, My Favorite Chili, and much more.
- Salsa Verde – My favorite salsa, I don’t think it gets used enough. Smoky and spicy from the roasted tomatillos and jalapeno, it’s a real crowd-pleaser. If you’re looking for a Restaurant Style Red Salsa check this one out.
- Grilled Apricots stuffed with Honey Ricotta – Did someone say dessert? After all the spice, it’s always nice to introduce something sweet to your pallet. And these do the trick quite nicely.
And of course having a good Blueberry Margarita doesn’t hurt either!
The secret to the incredible flavor of these tacos is the taco seasoning, which you can make at home! It’s super easy and most people have the spices on hand.
If you are ready to get your fiesta on, let’s dive right in!
Make your own taco seasoning or purchase it if you prefer.
Cook 1 lb ground beef in a skillet until browned over medium-high heat.
Mix taco seasoning with add water and cornstarch, pour over drained beef.
Heat small corn tortillas in the microwave for 30 seconds so they are soft enough to fold without breaking.
Fill the tacos with beef, add in beans if desired, and add grated cheese, then stack them overlapping on a baking sheet, lay a strip of foil over top to hold them down if they start popping up. I rolled a piece of foil the length of the baking sheet and just laid it on top of the tacos.
You can add in some sliced black olives, jalapenos, green onions, or your favorite taco toppings, or you can add them on top tacos after they are baked.
Place the tacos in the oven for 5-10 minutes until the cheese has melted and they are lightly toasted.
Can I replace the beef with another protein?
Of course! You can easily make these with ground chicken, turkey or you can even add in a plant-based alternative.
Any suggestions for someone without a microwave?
You can easily take a cast-iron skillet and heat it to medium. Take your corn tortilla and heat it for a few seconds on each side, just until it’s moldable.
Do you have any ideas for using taco meat aside from tacos?
Yes, I love making taco salad. Take your meat and place it with all your fixings on a bed of lettuce. It’s a low-carb alternative to a tortilla. Another idea is to use it in lettuce wraps. They are thinly sliced and add a wonderful crunch – plus no need to heat them up!
Mini Tacos
Ingredients
- 12 small corn tortillas
- 1 lb ground beef chicken or turkey or just use a drained can of pinto beans
- 1 cup treated cheddar cheese
- 2 tablespoons taco seasoning
- 1 tablespoon cornstarch
optional toppings
- black beans
- guacamole
- black olives
- pickled jalapenos
- green onions
- cilantro
- salsa
Instructions
- In a skillet, cook the ground beef until browned over medium high heat.
- Drain any extra oil from the meat.
- Mix taco seasoning with add water and cornstarch, pour over beef and stir on low heat until the sauce thickened.
- Heat small corn tortillas in the microwave for 30 seconds so they are soft enough to fold without breaking.
- Fill the tacos with beef, add in beans if desired, and add grated cheese, then stack them overlapping on a baking sheet, lay a strip of foil over top to hold them down if they start popping up. I rolled a piece of foil the length of the baking sheet and just laid it on top of the tacos.
- You can add in some sliced black olives, jalapenos, green onions, or your favorite taco toppings, or you can add them on top tacos after they are baked.
- Place the tacos in the oven for 5-10 minutes until the cheese has melted and they are lightly toasted.
- You can prep them out and place them in the fridge covered, then heated in the oven. This makes them perfect to have them all ready one once.
Have never seen these small tortilla’s in the store. What brand did you use?
I live in Southern California, they are sold in all grocery stores and places you’d buy tortillas. They are called street taco size on the label usually, I hope you find some near you. National brands like Mission Tortilla have them both in flour and corn. I often buy a local brand buy in the stores I usually have a few options of brands, tortillas are very popular as we live close to Mexico.