Mini Taco Bites
Mini taco bites offer a versatile and delightful option for either party appetizers or a quick weeknight meal.
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Instructions
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Preheat the oven to 3500F.
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Combine chopped tomato, onion, jalapeño, garlic, cilantro, lime juice, salt, and pepper to create the pico de gallo.
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Cut 4 small rounds from each tortilla using a 3-inch cookie cutter, then warm them until pliable.
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Brush both sides of each tortilla round with oil, sprinkle with salt, and press them into a mini muffin tin.
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Repeat this process to form a total of 24 mini taco shells.
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Bake for 10-12 minutes, or until lightly browned.
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While the shells bake, heat oil in a skillet over medium heat, add ground beef, and cook until it is no longer pink, then drain any excess fat.
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Stir picante sauce, chili powder, cumin, salt, and pepper into the beef mixture and simmer for 5-10 minutes until the liquid reduces.
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Fill each baked mini taco shell with the beef mixture, a dollop of crema, a scoop of pico de gallo, and a cilantro sprig.