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 MEXICAN TACO BITES
These taco bites are fun and tasty! Everything you love about tacos, but in bite-size form. The wonton wrappers bake perfectly crisp and are a yummy vehicle for the taco toppings. We opted for cheese, tomatoes, avocado, lettuce, and a dollop of sour cream. Get creative with your favorite toppings. These are the perfect snack for...
Provided by Angie Esteves
Categories Other Appetizers
Time 25m
Number Of Ingredients 9
Steps:
- 1. Prepare your skillet and season then brown your ground beef/turkey until no longer pink. Drain, if necessary.
- 2. Add in your Frontera Taco Skillet sauce or whatever taco seasoning sauce you are using. Once done, cover and put to the side.
- 3. TO PREPARE WONTON WRAPPERS: You will need a mini muffin tray, non-stick spray, and wonton wrappers. Preheat oven to 350F.
- 4. Take one wrapper and spray with non-stick spray then fit the wrapper into the mini muffin tin.
- 5. When tray is filled, place into the oven and watch carefully until the wrappers turn a golden brown. Do not get distracted as they turn very quickly.
- 6. When wrappers are golden brown, remove from oven and wait for them to cool.
- 7. Then remove the wrappers and place on a rack. Proceed to stuff them as you would a regular taco.
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 DIP BITE APPETIZER
Great for a quick appetizer. These taco dip bites were easy to eat and hard to resist! They'd probably be a prefect appetizer to make for a football party this season.
Provided by Lizzi
Categories < 15 Mins
Time 15m
Yield 24-36 chips, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Using a electric blender, beat the cream cheese and taco seasoning mix together. Slowly add enough sour cream until you achieve the desired consistency (like a very soft buttercream frosting). I added almost 1 cup.
- Fill a pastry bag (using a frosting tip) with the cheese mixture and pipe the cheese onto individual tortilla chips.
- Top each bit with a small dollop of taco sauce and serve!
Nutrition Facts : Calories 341.9, Fat 33.5, SaturatedFat 19, Cholesterol 103.2, Sodium 655, Carbohydrate 6.8, Fiber 0.9, Sugar 4.7, Protein 5.3
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