Mini Taco Salad Appetizer Recipes
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
MINI TACO SALAD APPETIZERS
Put some cheesy fun in your next get-together with these tasty little taco salad appetizers. As an added bonus, this is a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 30m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Brown meat in medium skillet on medium heat; drain.
- Stir in 1/3 cup salsa; simmer on medium-low heat 10 min., stirring occasionally.
- Place chips in single layer on platter; fill with lettuce and meat mixture. Top with remaining salsa and cheese.
Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Protein 4 g
TINY TACO SALADS
Steps:
- Set a skillet over medium-high heat and add a little oil. Add the ground beef and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Drain off any oil and season with salt and pepper.
- Evenly distribute the lettuce among the chip cups. Top each with some ground beef, cheese, salsa, sour cream, guacamole, tomatoes and cilantro.
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.
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