Big Game Mini Tacos (Print)
Delicious bite-sized tacos, bursting with flavor, perfect for any gathering, game night, or casual snacking with friends.
# What You Need:
→ For the Taco Filling
01 - 12 ounces ground beef (or ground turkey)
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 tablespoon taco seasoning
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 tablespoons tomato paste
10 - 1/4 cup water
→ For the Mini Taco Shells
11 - 12 small (6-inch) flour or corn tortillas
12 - Olive oil spray
→ Toppings
13 - 1 cup shredded cheddar or Mexican cheese blend
14 - 1/2 cup diced tomatoes
15 - 1/2 cup shredded lettuce
16 - 1/4 cup sour cream
17 - 1/4 cup guacamole
18 - Fresh cilantro leaves, for garnish
19 - Lime wedges, for serving
# How To Make It:
01 - Preheat your oven to 375°F (190°C).
02 - Using a 2.5-inch round cutter, carefully cut two mini circles from each tortilla. Lightly coat both sides of the tortilla rounds with olive oil spray, then gently press them into a mini muffin tin to shape into small taco shells.
03 - Bake the prepared tortilla shells for 8 to 10 minutes, or until they achieve a golden, crisp texture. Remove from oven and allow to cool completely.
04 - While the shells are baking, heat a skillet over medium heat. Add the ground beef and cook for 3 to 4 minutes, actively breaking it apart with a spoon. Introduce the finely chopped onion and minced garlic, continuing to sauté for an additional 2 to 3 minutes until softened.
05 - Incorporate the taco seasoning, smoked paprika, ground cumin, salt, and black pepper into the beef mixture. Stir in the tomato paste and water. Continue to cook, stirring frequently, for approximately 5 minutes, until the mixture visibly thickens. Remove the skillet from heat.
06 - Fill each cooled taco shell with a spoonful of the prepared beef mixture. Garnish generously with shredded cheese, shredded lettuce, diced tomatoes, a small dollop of sour cream, guacamole, and fresh cilantro leaves.
07 - Serve the mini tacos immediately, accompanied by fresh lime wedges.
# Expert Advice:
01 -
- You can make the shells and filling ahead of time, which is a lifesaver when you're hosting.
- They're ridiculously fun to customize with all your favorite taco fixings, so everyone gets exactly what they want.
02 -
- Never overcrowd your mini muffin tin when baking the shells; they need a little breathing room to crisp up evenly.
- Allowing the baked shells to cool completely before filling is crucial; otherwise, they can lose their crispness when the warm filling goes in.
03 -
- Always remember to lightly spray both sides of your tortilla cutouts with olive oil; this is key for achieving that golden, crispy shell, not a dry, brittle one.
- When placing the tortillas into the mini muffin tin, press them down firmly into the cups to ensure they hold their shape beautifully during baking.