MINI TACO BITES
Simple and delicious mini taco bites are the perfect party appetizer or cute weeknight dinner!
Provided by Laurel Randolph
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Gather the ingredients.
- 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.
- 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.
- 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.
- Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24.
- Bake for 10 to 12 minutes or until lightly browned.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 472 kcal, Carbohydrate 54 g, Cholesterol 57 mg, Fiber 5 g, Protein 25 g, SaturatedFat 6 g, Sodium 783 mg, Sugar 4 g, Fat 17 g, ServingSize (serves 6-8), UnsaturatedFat 0 g
MINI TACO CUPS
Put together mini taco cups for your next party! These adorable appetizers are easily customizable to suit your guests' tastebuds.
Provided by My Food and Family
Categories Home
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
- While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
- Put the mini phyllo tart shells into the oven and bake for 8 minutes.
- Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
- Top with the ground beef, remaining cheese, salsa, red onion and green onion.
- Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI PHYLLO TACOS
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MINI TACO CUPS APPETIZERS
Found this in a magazine, tried it and liked it! I also liked the fact the magazine had nutritional counts so I wasn't afraid to try the recipe
Provided by kwlabear
Categories < 15 Mins
Time 7m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Heat toaster oven to broil.
- In small bowl, combine sour cream and taco seasoning.
- Place 1 tsp chili in each taco cup (I used tostitos scoops).
- Top with 1/2 tsp cheese.
- Place in toaster oven and broil 1-2 minutes.
- Top with sour cream.
Nutrition Facts : Calories 15.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.8, Sodium 44.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 1.1
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