MINI TACO CUPS APPETIZERS
Found this in a magazine, tried it and liked it! I also liked the fact the magazine had nutritional counts so I wasn't afraid to try the recipe
Provided by kwlabear
Categories < 15 Mins
Time 7m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- Heat toaster oven to broil.
- In small bowl, combine sour cream and taco seasoning.
- Place 1 tsp chili in each taco cup (I used tostitos scoops).
- Top with 1/2 tsp cheese.
- Place in toaster oven and broil 1-2 minutes.
- Top with sour cream.
Nutrition Facts : Calories 15.2, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.8, Sodium 44.2, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 1.1
MINI TACO CUP APPETIZERS
Layers of seasoned beef and melting cheese are heated in mini corn tortilla cups, then loaded with your favorite taco toppings!
Provided by Christine Mello
Categories Appetizer
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
- Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
- Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
- Bake in preheated oven for 10 - 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool. Leave oven on.
- In a large skillet over medium-high heat, brown the beef until no pink remains. Use wooden spoon to break up chunks.
- Add taco seasoning and 2/3 cup water. Stir to combine.
- Bring beef mixture to a boil, then reduce heat and simmer for 8 -10 minutes until liquid has evaporated.
- Divide meat evenly among prepared shells, using spoon to pack down. Sprinkle with cheese.
- Return filled shells to oven and bake 3 - 4 minutes until cheese has melted.
- Garnish as desired and serve warm.
Nutrition Facts : Calories 142 kcal, Sugar 1 g, Sodium 108 mg, Fat 5 g, SaturatedFat 3 g, Carbohydrate 12 g, Fiber 2 g, Protein 12 g, Cholesterol 32 mg, ServingSize 1 serving
MINI TACOS
Steps:
- Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
- Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
- Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
- Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
- Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.
RON'S MINI TACO BITES
Yummy mini taco bites! Tortilla scoop chips with taco mixture. Add some salsa if you wish.
Provided by Mrs Jay
Categories Everyday Cooking Special Collection Recipes New
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain. Wipe grease from the skillet.
- Combine water and taco seasoning mix in the same skillet and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add cooked beef along with refried beans; mix well. Season with salt and pepper.
- Assemble tortilla scoops on individual plates. Scoop a small amount of beef mixture into each scoop, filling to the top. Add Cheddar cheese, diced tomato, and sour cream on top.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 24.6 g, Cholesterol 54.1 mg, Fat 22.1 g, Fiber 3.4 g, Protein 15.5 g, SaturatedFat 9.6 g, Sodium 532.5 mg, Sugar 1.2 g
MINI TACO CUPS
Put together mini taco cups for your next party! These adorable appetizers are easily customizable to suit your guests' tastebuds.
Provided by My Food and Family
Categories Home
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Remove the mini phyllo tart cups from their package and place them on a baking sheet.
- While the oven preheats heat the 2 Tablespoons olive oil over medium high heat in a large skillet. Brown the ground beef on medium heat for 5 minutes, stirring to break up the meat. Drain fat. Add the 1/4 cup water, pepper, chili powder, cumin and cayenne pepper and stir to combine. Continue to cook the beef until it is cooked through and on longer pink
- Put the mini phyllo tart shells into the oven and bake for 8 minutes.
- Remove the mini phyllo tart shells from the oven and sprinkle half the cheese into the shells. Return to the oven for 2 minutes, or until the cheese is melted.
- Top with the ground beef, remaining cheese, salsa, red onion and green onion.
- Serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MINI TACO QUICHES
These tasty mini taco quiches are a party favorite. The crust is a flour tortilla and the quiches are comprised of ground beef, taco seasoning, Cheddar cheese, black olives, and sour cream.
Provided by James B
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
- Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
- Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 16.4 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 1.2 g, Protein 11 g, SaturatedFat 4.5 g, Sodium 616.8 mg, Sugar 2 g
MINI PHYLLO TACOS
For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.
Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
MINI TACO SALAD APPETIZER
Start the party off right with our Mini Taco Salad Appetizer. The Tex-Mex flavor of our Mini Taco Salad Appetizer is sure to get everyone talking.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
- Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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