Mini Smores Tacos Recipes

MINI S'MORES TACOS

Steps:

• Preheat oven to 425 degrees. Cut flatbread in half to make two round pieces. Evenly drape each piece over one side of a 9" X 5" loaf pan, like upside-down tacos. Bake until crispy and firm, about 8 minutes. Remove from oven, and increase temperature to broil. Once cool enough to handle, divide marshmallows and chocolate chips between the taco shells. Carefully place tacos in the pan, right side up, leaning against the sides of the pan. (Careful, pan will be hot!) Cook until marshmallows have melted and lightly browned, about 1 minute. Sprinkle with graham cracker crumbs. 1/2 of recipe (1 taco): 95 calories, 2.5g total fat (0.5g sat fat), 199mg sodium, 17g carbs, 3.5g fiber, 7g sugars, 3.5g protein per serving

S'MORES TACOS

Steps:

• Make sugar cookie dough: In a large bowl, whisk together flour, baking powder, and salt. In another large bowl, stir together softened butter and sugar with a wooden spoon until fluffy.
• Add egg, milk, and vanilla and stir together until combined. Add flour mixture and stir together until completely combined. Roll up dough into a ball and chill at least 30 minutes and up until 1 hour.
• Preheat oven to 325°. Roll out dough on a lightly floured work surface and use a glass to cut out circles for taco shells.
• Make aluminum foil holders by rolling foil over a paper towel roll and cutting them in half. Fold sugar cookie tacos over aluminum foil holders and bake 10 minutes. Let cool slightly on holders.
• Heat broiler. Assemble tacos: Remove shells from paper towel holder and flip over. Top with mini marshmallows, chocolate, and crushed graham crackers.
• Broil until golden and melty, 2 minutes. 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.