Twice Is Nice Stacked Mini Tacos Recipes

MINI TACOS

Steps:

• Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
• Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
• Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
• Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

TWICE IS NICE STACKED MINI TACOS

Steps:

• 1. Heat oven to 375. Spray 18 muffin cups w/ cooking spray. In lg skillet, over med-high, brown ground turkey or beef. If using beef, drain fat.
• 2. Add taco seaoning and water called for on taco seasoning packet. Simmer for 5 mins. Place 1 wonton on bottom of each muffin cup. Place 1 tbsp beans in each cup, crush tortilla chips and place some on top of beans. Top w/ 1 tbsp meat and 1 tbsp cheese.
• 3. Repeat layers: wonton, beans, chips, taco meat and cheese. Bake 15 mins. Top w/ some tomatoes, onions and sour cream.

TWICE-AS-NICE GUAPO TACO

Steps:

• Place soy crumbles in a small microwave-safe bowl and sprinkle with taco seasoning. Microwave until hot, about 30 seconds. Stir and set aside.
• In another small microwave-safe bowl, microwave beans until hot, about 15 seconds. Stir and set aside.
• Place tortilla flat on a microwave-safe plate and nuke until warm, about 10 seconds. Spread beans evenly over the exposed side of the tortilla. Set aside.
• Warm taco shell in the microwave for 30 seconds. Place the shell over the bean-covered tortilla -- line up the shell's bottom with the tortilla's center, and align the right side of the shell with the right side of the tortilla. Gently press on the inside of the shell's right side to seal. Pick up the entire right half of the taco-tortilla, and fold it over so the left sides align. Gently press on the inside of the shell's left side to seal. (If it cracks a little, that's okay!)
• Fill the shell with seasoned soy crumbles, lettuce, and cheese. Enjoy!
• PER SERVING (entire recipe, 1 taco): 175 calories, 4.75g fat, 569mg sodium, 26.5g carbs, 10.75g fiber, 0.5g sugars, 15g protein

TWICE AS NICE TACOS

Steps:

• For the filling: Heat the oil in a deep skillet over medium heat. Add the onions, and saute until golden, 2 to 3 minutes. Add the meat, tomato paste, cumin, coriander, paprika and cloves. Stir well to mix. Season with the salt. Reduce the flame to medium-low. Cook for 15 minutes.
• Meanwhile, heat the tortillas on a grill. Wrap them in a towel to keep them warm.
• To serve, bring the tortillas, guacamole, salsa, cheese and meat filling to the table, and serve them family style.

LAYERED TACO CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Lightly coat a 13 x 9 x 2 baking pan with nonstick cooking spray; set aside.
• In large skillet cook meat until brown. Drain fat. Stir in water, taco seasoning and garlic powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or to desired consistency; set aside.
• In mixing bowl combine cottage cheese, cheddar cheese and onion.
• Place 6 tortillas in prepared pan. Top with half of the meat and dollop with half of the cheese mixture. Repeat layers. Bake, uncovered for 40 to 45 minutes or until heated through.
• Top with lettuce and tomatoes. Serve with sour cream, if desired.

TEX-MEX MINI TACO BITES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
• Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
• Meanwhile, 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 taco seasoning.
• Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
• Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
• Top with sour cream and green onion to serve.

TINY TACOS

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.