Mini Taco Dip Bite Appetizer Recipes

MINI TACO BITES

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Make pico de gallo: combine tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir.
• Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla. Save the scraps and toast them for a crispy garnish for salads or soups . Warm the tortillas for 10 to 20 seconds, covered, in a microwave, or wrap in foil and heat in a warm oven until pliable.
• Brush both sides of each tiny tortilla using 2 teaspoons of oil and sprinkle with salt, keeping them covered and warm in between. Press into openings of a mini muffin tin. Repeat with 11 more little tortillas, lightly reheating if needed to keep them pliable.
• Repeat with a second mini muffin tin or repeat after cooking first batch of mini taco shells, for a total of 24.
• Bake for 10 to 12 minutes or until lightly browned.
• Meanwhile, heat a large skillet over medium heat. Add 1 teaspoon of oil followed by ground beef . Cook, breaking up into small pieces, until no longer pink. Use a spoon to scoop out any excess oil.
• Add picante sauce, chili powder, and cumin. Season with salt and pepper and stir. Simmer for about 5 to 10 minutes, or until no longer watery. Taste for seasoning.
• Add a heaping spoonful of beef mixture to each tortilla shell, followed by a dollop of crema, a scoop of homemade pico de gallo, and a sprig of cilantro.

MINI 7 LAYER DIPS

Steps:

• In small bowl, mix refried beans and 2 tablespoons taco seasoning mix. Spread about 3 tablespoons mixture in bottom of each of ten 6-oz custard cups or 9-oz clear plastic cups.
• Mix sour cream and green chiles; divide evenly among cups (about 2 tablespoons per cup). Top each with about 2 tablespoons each guacamole and salsa, slightly less than 1 tablespoon each cheese and lettuce, and a few olive slices.

RON'S MINI TACO BITES

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.

MINI VEGETARIAN TACO APPETIZERS

Steps:

• Saute onion and garlic in oil until browned.
• Stir in taco mix, corn, beans, and kale or other greens, and salsa/picante sauce.
• Simmer for 3-5 minutes, until flavors are mixed. This mixture can be prepared ahead and cooled and refrigerated at this point, if appetizers are not needed today.
• Preheat oven to 420.
• Press wonton wrappers into mini muffin cups.
• Spoon veggie mixture in cups and top with the cheese, evenly divided.
• Bake in preheated 420°F oven for 8 minutes, or until the wontons are nicely browned.
• Place cilantro leaf in each cup, on top of melted cheese.
• Serve hot with extra salsa, sour cream, olives and guacamole if desired.