These mini tacos bake up fast, don’t make a mess like frying, and they’re the kind of snack that disappears the second you set the tray down. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
These mini beef tacos are the perfect combo of crispy and cheesy. Perfect for game day, parties, or a weeknight when you want something fun that feels like a treat.
INGREDIENTS FOR THE TACOS
– Tortillas
– Ground beef
– Water
– Mexican cheese blend
– Cumin
– Chili powder
– Salt
– Garlic powder
– Onion powder
– Vegetable oil
– Fresh cilantro
Preheat the oven to 425°F and line a baking sheet with parchment paper.
STEP 1: PREP THE OVEN AND PAN
STEP 2: COOK THE BEEF
Brown the ground beef in a skillet over medium heat. Add the water and seasonings, reserving half of the salt, and cook for another minute until everything is well combined.
STEP 3: CUT THE TORTILLAS
Using a 3¼-inch biscuit cutter or a 3-inch round cookie cutter, cut each tortilla into a smaller circle.
STEP 4: OIL AND ARRANGE
Brush the top of each tortilla circle with oil, then place them oil-side down in a single layer on the prepared baking sheet.
STEP 5: FILL
Spoon about 1 tablespoon of the beef mixture onto each tortilla, followed by a heaping teaspoon of cheese.
STEP 6: QUICK MELT BAKE
Bake for about 1 minute, just until the cheese begins to melt inside the mini taco shell.
STEP 7: FOLD AND SEASON
Using a spatula, fold the tortillas in half and gently press them flat. Sprinkle the remaining salt over the top.
STEP 8: BAKE UNTIL CRISPY & SERVE
Return to the oven and bake for 10 minutes, or until golden brown, flipping halfway through so both sides crisp evenly.
PRO TIPS
- Cut the tortillas evenly for consistent crisp
- Avoid overfilling for easy folding and simple melting
- Use corn tortillas as they crisp up like a taco shell
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.