Mini Tacos

With minimal time and ingredients, these Mini Tacos are a fun and easy dinnertime recipe that the whole family goes crazy for!

If you are a taco lover, then you will fall in love with these Mini Tacos. My family absolutely cannot get enough.

Whenever we would go to our gas station and they had those Mini Tacos, those are the first things my kids would grab.

But obviously you get sick and tired of paying money for something you can easily make at home.

These Mini Tacos are an easy dinnertime or appetizer recipe that takes minimal ingredients and time, and your family will fall in love.

They are baked so they are super greasy from a deep fryer and have a simple taco mixture inside with cheese.

Serve these up with some of your favorite dipping sauces and side dishes and you have yourself a delicious meal that you cannot resist.

Some of our other favorite taco style recipes that we have on our site include: Taco Spaghetti, Taco Pasta Salad and Cheesy Taco Sliders.

WHY THIS RECIPE WORKS:

• Minimal ingredients and time help these come together quickly.
• They can be an appetizer or a main dish.
• You can serve these with so many sides or dipping options.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

Corn tortillas (yellow or white) 
Ground beef
Water 
Quesadilla cheese  
Cumin 
Chili powder 
Salt
Garlic powder 
Onion powder 
Vegetable oil 
Queso fresco, for serving
Fresh cilantro, for serving

HOW TO MAKE MINI TACOS, STEP BY STEP:

1. Preheat oven to 425 degrees F. Prepare a baking sheet with parchment paper. 
2. Brown ground beef on the stove over medium heat.
3. Add water and seasonings (reserving half of salt), heat over medium heat for another minute. 
4. Using a 3 ¼-inch biscuit cutter or 3-inch round cookie cutter, cut each tortilla into a smaller circle. 
5. Brush top of each tortilla circle with oil, then place oil side down in a single layer on prepared baking sheet. 
6. Spoon a tablespoon of meat into each tortilla circle. 
7. Spoon a heaping teaspoon of cheese over the beef. 
8. Bake 1 minute or until cheese just starts to melt. 
9. Fold tortillas in half with spatula and press flat. Sprinkle remaining salt over top. 
10. Bake for 10 minutes or until golden brown, flipping halfway through. 
11. Top with ¼ cup crumbled cheese and fresh cilantro if desired and serve. 

CAN I USE A TACO SEASONING PACKAGE?

If you do not have all the spices that it calls for in the recipe, you can absolutely substitute a package instead.

We usually keep them around, but we like to make our own seasonings for certain recipes.

But this is a quick and easy way to use even less ingredients for these Mini Tacos.

CAN I USE FLOUR TORTILLAS?

While we have never tried using flour tortillas for this recipe as corn has always been our go-to you can absolutely try!

You just want to make sure that they will brown nicely and be able to hold their shape when you fold them over.

If you do end up using flour tortillas for this recipe, let me know how they worked out!

WHAT OTHER MEATS CAN I USE?

For these you can use a variety of meats if you’d like. Chicken, ground beef, chorizo, barbacoa, carne asada, etc.

We like to use ground beef as it is cheaper and quicker to use then some other meat ingredients.

Use what you like for these Mini Tacos, switch up the meats and just play around with them.

WHAT CAN I SERVE WITH THESE MINI TACOS?

There are so many different dishes and dipping sauces that you can serve with these that options are endless, some of my favorites include:

1. Guacamole
2. Pico de Gallo
3. Spanish Rice
4. Creamy Chipotle Sauce
5. Mexican Street Corn Salad
6. Roasted Chili Corn Salsa
7. Sour Cream
8. Refried Beans
9. Nacho Cheese Sauce

There is an absolute variety of sauces and sides that you can add to this meal! Choose what you think would work best and that you love.

HOW TO STORE:

These can be stored in the refrigerator in an airtight container where they will keep for up to 3-4 days.

They can also be frozen, place in a freezer container and they will keep for up to 3-4 months.

To defrost, remove from the freezer into the refrigerator until thawed. To reheat, place in the oven at 350 degrees F for about 5 minutes until heated through and crispy.

I do not recommend microwaving these Mini Tacos after freezing as they can become soggy.

TIPS AND TRICKS:

• For cutting the taco shells we like to use a 3 1/4-inch biscuit cutter or a 3-inch round cookie cutter.
• You can easily double this recipe to make more.
• Freshly shredded cheese works best for melting, but if you do buy quesadilla cheese at the store it is great for melting regardless.
• Other cheeses can be used, Mexican Blend, Colby Jack, Cheddar, Pepper Jack, etc.
• We like to top these with Queso Fresco and cilantro.
• Some many dipping sauces and sides can be used with this, see above for ideas.
• These can be frozen, see above on how to do that.
• Use a leaner ground beef for less grease.
• Make sure that you flip your folded Mini Tacos halfway through baking so each side can get crispy.
• Other meats can be used, see above on some ideas.

When it comes to a kid-friendly and family favorite food, you absolutely cannot go wrong with these Mini Tacos. You will be making them over and over again.

If you like this recipe you might also like:

• Taco Wonton Cups
• Walking Tacos
• Copycat Taco Bell Nacho Fries
• Sheet Pan Chicken Quesadillas

If you’ve tried these MINI TACOS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!