Mini Tacos
My whole family loves when I make Mini Tacos. The ingredients are minimal and we love to serve for a quick dinner or a game day appetizer.
Servings: 24 mini tacos
Cost: TOTAL RECIPE COST: $9.35, COST PER SERVING (24 servings): $0.39
Ingredients
- 24 street taco-sized corn tortillas about 4 inches in diameter
- 1 pound ground beef
- 1 packet 1 ounce taco seasoning
- ¼ cup water
- 1 cup shredded cheddar cheese
- Cooking spray
Optional ingredients for Serving:
- Diced tomatoes
- Salsa
- Shredded lettuce
- Sour cream
Instructions
- Preheat oven to 375°F.
- In a skillet, cook 1 lb ground beef over medium heat until browned. Drain grease.
- Stir in 1 packet taco seasoning and ¼ cup water. Simmer 3–5 minutes.
- Lightly spray both sides of 24 corn tortillas with cooking spray.
- Drape tortillas over oven rack bars and bake 7–9 minutes until crispy.
- Remove and cool slightly.
- Fill each shell with about 1 Tbsp seasoned beef and sprinkle with 1 cup shredded cheddar cheese.
- Return to oven for 2–3 minutes until cheese melts.
- Serve with optional toppings if desired.
Video
Notes
If you don't want to use the oven rack method, you can drape the tortillas over an upside-down muffin pan instead. Corn tortillas are traditional and tend to crisp up well, but flour tortillas can be used if preferred. Just watch them closely in the oven as they may cook faster.
If you can't find 4-inch street taco-sized tortillas, you can use regular tortillas and cut them down with a round cookie cutter to achieve the mini size.
Refrigerate any leftovers in an airtight container for up to 5 days. Reheat them in the oven at 375 degrees F until they are heated through and crispy again.
Nutrition
Calories: 124kcal | Carbohydrates: 12g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 55mg | Potassium: 104mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 48IU | Vitamin C: 0.001mg | Calcium: 58mg | Iron: 1mg
