Mini Taco Dippers Recipe By Tasty

MINI TACO CUP APPETIZERS

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.

TACO DIP RECIPE BY TASTY

Steps:

• For the dip, cook ground beef until brown. Add taco seasoning and stir. Set the beef aside and cook chopped poblano pepper.
• In a saucepan, combine all cheese Pretty much any amount of each will work. Melt over low heat. Stir in milk as needed to reach a medium-thick consistency.
• Add beef and pepper. Stir until well combined. You may need to add more milk at this point.
• For the bowl, preheat oven to 375°F (190°C ). Take a large flour tortilla and warm for a few seconds in the oven. Spray the outside of upside-down oven-safe bowl with canola oil and press tortilla over the top. Cook in oven until brown.
• Fill tortilla bowl with dip.
• Nutrition Calories: 2214 Fat: 156 grams Carbs: 92 grams Fiber: 1 grams Sugars: 59 grams Protein: 107 grams
• Enjoy!

MINI TACO BOWLS

Steps:

• Heat oil in a medium sized frying pan on medium high heat. Add ground meat and cook while stirring for about 10 minutes or until meat is browned and no longer pink.
• Add sauce to skillet and turn heat to low. Simmer for 5 more minutes until pan is bubbling.
• Fill the dippers with a small amount of ground meat then top with assorted toppings.

MINI TACO NACHOS

Steps:

• Heat Jose Ole Nacho Bites according to package directions. Layer on toppings of your choice and heat under broiler until hot and cheese is melted.
• Serve with your favorite toppings - green onions, sour cream, black olives, tomatoes

MINI TACO DIPS

Steps:

• In a large skillet, brown ground beef over medium heat, breaking it up with a fork, until cooked through and no longer pink.
• Drain meat and stir in chili powder. Set aside to cool.
• In a medium bowl, mash together the avocados. Stir in lime juice.
• In the bottom of an individual glass (or plastic cup or small glass bowl), spread a layer of mashed avocado. Spoon a layer of cooked ground beef over that, followed by a layer of cheese, a layer of salsa, and a layer of shredded lettuce.
• Top with a dollop of sour cream and a sprinkling of olives.
• Repeat until all six cups are full. Serve with tortilla chips of your choice.

MINI CHICKEN TACOS RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• Generously brush butter onto both sides of the tortillas.
• Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
• Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
• Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
• Shred a rotisserie chicken, removing all bones and skin.
• Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
• Serve along with your favorite taco toppings.
• Enjoy!

TACO DIP

Steps:

• In a large skillet, brown the ground beef. Add in minced garlic once the beef is browned and continue to cook.
• When meat is cooked, drain the grease then add in the taco seasoning and 2-3 tablespoons of water. Stir and cook until the water has cooked off and the sauce has thickened down, Add in your sriracha at this point. Make sure that the meat is seasoned well, as this is what brings the flavor to your dip.
• Cool the taco beef completely.
• Spread refried beans on the bottom of either a 13x9 dish or a 10x8 dish-depending on how thick or thin you want your layers. I used 10x8 in the photos shown.
• Spread the seasoned meat evenly over the bean layer.
• Spread the sour cream on top of the meat layer.
• Top the sour cream with the cheese.
• Over the cheese, sprinkle the olives, peppers, onion, tomatoes, avocado and jalapeno.
• Cover and refrigerate until serving. Serve with tortilla chips or veggies, or even lettuce cups.

MINI GROUND BEEF PARTY TACOS

Steps:

• Gather the ingredients.
• Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.
• Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.
• Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.
• Reduce to a simmer until liquid has evaporated or been absorbed.
• Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.
• Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.
• Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.

CRUNCHY TACO CUPS RECIPE BY TASTY

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!

BAKED MINI BEEF TACOS

Steps:

• Preheat your oven to 425ºF and place a sheet on aluminum foil on a large baking sheet.
• Wrap the mini corn tortillas and place in the microwave until pliable, about 30 seconds. Remove from the microwave and place about a Tablespoon on the shredded beef and a sprinkling of cheese. Fold in half and seal with a toothpick. Repeat with remaining tacos.
• Place in the oven and bake 10 minutes. Flip tacos over and continue to bake until golden brown and crispy, about 8 minutes more. Remove from the oven discard toothpicks. Serve with salsa and guacamole.

TACO CHEESE CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Spoon 1 tablespoon piles of cheddar cheese 2 inches (5 cm) apart onto a parchment paper-lined baking sheet.
• Bake for 5-7 minutes, or until edges of cheese piles are golden brown.
• Cool for 1 minute.
• Press cheese piles into mini muffin tin slots to form cups. Allow cheese to cool completely before removing.
• Add ground beef and salt to a skillet over medium-high heat and cook until browned.
• Drain grease from the meat.
• Add garlic, cumin, chili powder, and water to skillet and stir until well-incorporated.
• Stir in salt.
• Distribute meat to cheese cups.
• Garnish with tomatoes, guacamole, and Greek yogurt.
• Enjoy!

MINI TACO DIPPERS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• In a medium bowl, mix together the refried beans, green chiles, chicken, shredded cheese, lime juice, and salt.
• Place tortillas on a plate, cover with a wet paper towel, and microwave on high power for 20 seconds, or until the tortillas are warm and pliable. If the tortillas cool while assembling the tacos, rewarm in the microwave.
• Using a 4-inch round cookie cutter, cut out the centers of the tortillas.
• Scoop 1½-2 tablespoons of the chicken filling into the center of each mini tortilla and gently fold in half, pressing very lightly until the tortilla holds the folded position.
• Place the mini tacos on the prepared baking sheet, then bake for 10-15 minutes, or until the filling is hot and the shells are golden brown.
• Sprinkle the mini tacos with cilantro and serve with Heluva Good!® Nacho Queso Supreme Dip.
• Enjoy!

OUR 25+ BEST SIMPLE & TASTY COLD APPETIZERS (PLUS PICKLES IN A BLANKET)

Steps:

• On each salami slice, spread about a teaspoon of cream cheese.
• Top the cream cheese with one of the mini dill pickles.
• Roll the salami up with the cream cheese and pickle.
• Secure with toothpicks

MINI TACO DIP TOSTADAS WITH AVOCADO CREAM

Steps:

• For the taco seasoning: Mix together the chili powders, coriander, cumin, garlic powder, oregano, paprika, celery salt, kosher salt and cayenne in a small bowl. Set aside 1 tablespoon plus 2 teaspoons, and reserve the rest in an airtight container at room temperature for another use.
• For the tostadas: Heat the oil in a large skillet over medium-high heat. Preheat the oven to 350 degrees F.Place chips in on a broiler-proof baking sheet set aside. Brown the turkey in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Add 1 tablespoon of the taco seasoning, salsa and some salt and black pepper. Continue cooking, stirring occasionally, until most of the liquid has evaporated.
• Spread turkey mixture across all the chips and top with the cheese. Broil long enough to melt cheese and heat the chips, and then let cool. Place the yogurt, cilantro, avocado, lime juice and zest and remaining taco seasoning in a food processor and pulse until well combined. Serve the mini tostadas topped with the avocado cream. Garnish with cilantro.