Mini Taco Bites
One of the easier and more festive appetizers I’ve ever made is Mini Taco Bites. You may think tacos are reserved only for a Mexican themed party but NO — Mini Taco Bites are great at a BBQ, a Super Bowl type party or even a child’s birthday party (kids love size appropriate food). I love “mini” foods — small versions of larger dishes — as they make for super creative appetizers! And, most importantly, being mini, they are an adorable one bite treat!
Begin by spraying your mini muffin tin with vegetable oil. Next, slice the flour tortilla to make it relatively square. Now cut the tortilla into four equal “squares”. Repeat process for all tortillas. Arrange each small tortilla square into the mini muffin cups and bake at 375ยบ for 7 to 10 minutes (or until just crispy).
Meanwhile, cook your meat in the taco seasoning. When shells and meat are done, arrange the mini tacos on platter and fill with a generous spoonful of meat. Then, in this order, add a little spoonful of each of the following: salsa, shredded cheese, sour cream, avocado, and a scallion slice. Top it off with a garnish of fresh cilantro. If you like, you can mix up your toppings to suit your own particular tastes — perhaps an olive slice, some hot peppers, fresh chopped tomatoes or shredded lettuce. The ideas are endless!
Ingredients:
6 small (7″) flour tortillas (use at room temperature–easier to mold into muffin cups)
Cooking spray (I use Pam’s Original Canola Oil)
1 pound ground meat (beef, turkey or chicken)
1 package taco seasoning
Salsa
1 package shredded cheddar cheese
Sour cream (I always use fat-free)
1 avocado, cut into small bite-size pieces
3-4 scallions, sliced
Fresh cilantro for garnish
Makes 24 Mini Taco Bites
Tips for Success
- Warm tortillas bend better. Room temperature tortillas press into the muffin cups without cracking. If yours are a little stiff, wrap the stack in a damp paper towel and microwave for 15 to 20 seconds.
- Press them in well. Push each tortilla square down into the cup so the corners stand up like a little flower. That gives you a nice deep cup for the filling.
- Watch the oven. The cups go from golden to too dark quickly. Pull them as soon as the edges are crisp and lightly browned.
- Cook the meat through. Brown ground beef to 160 degrees F and ground turkey or chicken to 165 degrees F, then drain off any extra fat before stirring in the taco seasoning.
- Fill right before serving. The shells stay crispiest if you add the fillings close to party time.
Make Ahead Plan
These are a great party food because you can do almost everything ahead. Bake the tortilla cups up to a day ahead, let them cool completely and store them in an airtight container at room temperature. Cook the taco meat a day ahead too and keep it covered in the refrigerator for up to 3 days. Reheat it in a skillet until steaming hot. Chop the scallions and cilantro earlier in the day, but cut the avocado last so it does not turn brown. Then just set up an assembly line and fill the cups when your guests arrive.
Fun Variations
For a vegetarian version, which is what I usually make for myself, swap the meat for seasoned black beans or pinto beans warmed with the taco seasoning. Shredded chicken or pulled pork are tasty too. You can use pepper jack or a Mexican cheese blend in place of the cheddar, and a spoonful of guacamole works instead of the avocado pieces. For a taco bar, set out the shells and all the toppings and let everyone build their own. Kids especially love doing this at birthday parties.
Frequently Asked Questions
Can I use corn tortillas?
Corn tortillas tend to crack when pressed into the cups. If you want to try them, warm them first so they are more flexible.
How do I store leftovers?
Store the leftover meat and toppings separately in the refrigerator and use within 3 days. Assembled bites get soft, so they are best eaten the day they are made.
How many should I plan per person?
As an appetizer, I plan on three to four bites per guest. One batch of 24 is perfect for six to eight people.
Mini Taco Bites
Ingredients
Method
- Preheat the oven to 375 degrees F and spray a mini muffin tin with cooking spray.
- Trim each flour tortilla so it is roughly square, then cut it into four equal squares. Repeat with all the tortillas.
- Press each small tortilla square into a mini muffin cup.
- Bake for 7 to 10 minutes, or until just crispy.
- Meanwhile, cook the ground meat with the taco seasoning until fully cooked.
- Arrange the taco cups on a platter and fill each with a generous spoonful of meat.
- Top each in this order with a little salsa, shredded cheese, sour cream, avocado and a scallion slice.
- Garnish with fresh cilantro and serve.
Notes
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
No Comments