Mini Tacos Recipe 55 Recipes

MINI CHICKEN TACOS RECIPE BY TASTY

Mini Chicken Tacos Recipe by Tasty image

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

Provided by Claire Nolan

Categories Appetizers

Time 30m

Yield 50 mini tacos

Number Of Ingredients 7

Ingredients

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups salsa
sour cream
mexican blend cheese
guacamole

Steps:

Preheat oven to 375˚F (190˚C).
Generously brush butter onto both sides of the tortillas.
Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
Shred a rotisserie chicken, removing all bones and skin.
Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
Serve along with your favorite taco toppings.
Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

QUICK AND EASY MINI TACOS

Quick and Easy Mini Tacos image

These mini tacos are a great snack or party food. They're quick, easy, taste great, and put a smile on everybody's face!

Provided by ollywolly101

Time 20m

Yield 10

Number Of Ingredients 5

Ingredients

1 pound ground beef
⅔ cup water
1 (1 ounce) envelope taco seasoning mix
10 ounces scoop-style tortilla chips (such as Tostitos® Scoops!®)
1 (8 ounce) package shredded Cheddar cheese

Steps:

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 19.4 g, Cholesterol 51.9 mg, Fat 21 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 483.7 mg, Sugar 0.6 g

MINI TACOS

Mini Tacos image

These can be a easy appetizer or a light dinner. I received this recipe in an email from the Campbell's site, and after we made these for a tasty dinner, I knew I had to share!

Provided by Bekah

Categories Lunch/Snacks

Time 15m

Yield 24 mini tacos

Number Of Ingredients 9

Ingredients

24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or 1/2 cup picante sauce
3 tablespoons salsa
1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
sour cream (optional)
olive (optional)
guacamole (optional)

Steps:

Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.
ENJOY!

Nutrition Facts : Calories 79.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 16.4, Sodium 267.3, Carbohydrate 6.3, Fiber 0.5, Sugar 0.5, Protein 5.7

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