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Mini Tacos

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Crispy mini tacos filled with seasoned beef or chicken and melted cheese, baked until golden. Perfect for parties, appetizers, or an easy family snack.

Ingredients

  • 1 pound lean ground beef (or boneless skinless chicken breast, cubed small)
  • 1 tablespoon taco seasoning
  • 30 tortillas (corn or flour)
  • 3 tablespoons vegetable oil (canola oil or cooking spray)
  • 8 ounces cheese (Jack, Cheddar, Cotija or American, shredded)

Instructions

  1. Preheat oven to 425°F.
  2. In a medium saucepan over medium heat, brown the ground beef, using the back of a spatula or potato masher to break it into small pieces. If using chicken, cook the small cubes until cooked through. Sprinkle with taco seasoning and continue cooking until no pink remains. Remove from heat.
  3. Using a 3-inch cookie or biscuit cutter, cut the tortillas into small rounds. If using corn tortillas, warm them between damp paper towels in the microwave for 30 seconds before cutting.
  4. Brush both sides of each tortilla with oil and arrange on a parchment-lined baking sheet.
  5. Fill each tortilla with shredded cheese and cooked beef or chicken.
  6. Bake for 2 minutes. Remove from the oven and carefully fold each tortilla in half using a metal spatula or tongs, pressing gently to hold the taco shape.
  7. Return to the oven and bake for 8-10 minutes, or until the tacos are slightly golden brown and crisp.
  8. Remove from the oven and serve warm with your favorite taco toppings.

Notes

  • Warm corn tortillas before cutting and folding to help prevent cracking.
  • Use cooking spray instead of vegetable oil for a lighter coating.
  • Serve with salsa, sour cream, guacamole, pico de gallo, or other favorite taco toppings.
  • Ground beef and chicken can be used interchangeably; cook either filling completely before assembling the tacos.

Nutrition

Find it online: https://yumfamilyrecipes.com/mini-tacos/