Mini Taco Bites Recipe

Name: Mini Taco Bites
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 vine tomato, chopped; 2 tablespoons onion, small dice; 1/2 small jalapeño pepper, small dice; 1 small garlic clove, minced; 1 teaspoon fresh lime juice; Kosher salt, to taste; Ground black pepper, to taste; 6 flour tortillas; 3 teaspoons vegetable, canola, or olive oil; 1 pound lean ground beef; 1 (7 to 8-ounce) can picante sauce (or red salsa); 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 cup crema or sour cream; 2 tablespoons fresh cilantro leaves

Prep: 20 mins

Cook: 20 mins

Total: 40 mins

Servings: 6 to 8 servings

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Tacos are a great party food—the fillings and toppings are totally customizable, they're economical, and everyone likes them. But sometimes they can be hard to eat gracefully, and if you've got a bit of a crowd, they can be more trouble than they're worth. In steps the mini taco. These truly bite-sized appetizers have all of the flavors you crave, but are much, much cuter. Plus, since they can be eaten in one bite, they won't make a mess.

Just like normal-sized tacos, customize these as you see fit. Swap out the meat for ground turkey, add cheese or beans, or ditch the crema for avocado. Serve with other fun Tex-Mex dishes like guacamole and margaritas.

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1 tomato, chopped
2 tablespoons onion, small dice
1/2 small jalapeño pepper, small dice
1 garlic clove, minced
1 teaspoon fresh lime juice
Kosher salt, to taste
Ground black pepper, to taste
6 flour tortillas
3 teaspoons vegetable, canola, or olive oil
1 pound lean ground beef
1 (7 to 8-ounce) can picante sauce (or red salsa)
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 cup crema or sour cream
2 tablespoons fresh cilantro leaves

Gather the ingredients.

The Spruce / Kristina Vanni
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.

The Spruce / Kristina Vanni
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.

The Spruce / Kristina Vanni
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.

The Spruce / Kristina Vanni
Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24.

The Spruce / Kristina Vanni
Bake for 10 to 12 minutes or until lightly browned.

The Spruce / Kristina Vanni
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.

The Spruce / Kristina Vanni
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.

The Spruce / Kristina Vanni
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.

The Spruce / Kristina Vanni

Instant Pot Taco Meat

Mexican Mains

Nutrition Facts (per serving)
472	Calories
17g	Fat
54g	Carbs
25g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	472
% Daily Value*
Total Fat 17g	22%
Saturated Fat 6g	28%
Cholesterol 57mg	19%
Sodium 783mg	34%
Total Carbohydrate 54g	20%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 25g
Vitamin C 13mg	66%
Calcium 65mg	5%
Iron 5mg	29%
Potassium 585mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.