MINI TACO BITES
Simple and delicious mini taco bites are the perfect party appetizer or cute weeknight dinner!
Provided by Laurel Randolph
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 472 kcal, Carbohydrate 54 g, Cholesterol 57 mg, Fiber 5 g, Protein 25 g, SaturatedFat 6 g, Sodium 783 mg, Sugar 4 g, Fat 17 g, ServingSize (serves 6-8), UnsaturatedFat 0 g
CAESAR SALAD TACO BITES
Provided by Giada De Laurentiis
Categories appetizer
Time 1h25m
Yield 36 hors d'oeuvres
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat.
- Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces.
- Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve.
TACO BITES
These are a quick and easy appetizer. My friend gave me this recipe and I have used it numerous times in a pinch. They are yummy little bites.
Provided by Steffanieallen
Categories Appetizers and Snacks Cheese
Time 30m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray mini muffin cups with cooking spray.
- Mix cream cheese, Cheddar cheese, salsa, green onion, garlic powder, and sugar together in a bowl. Add eggs and mix well; spoon into the prepared muffin cups.
- Bake in the preheated oven until each taco bite is set in the middle, about 15 minutes.
Nutrition Facts : Calories 37.2 calories, Carbohydrate 0.7 g, Cholesterol 19.6 mg, Fat 3.2 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 2 g, Sodium 51.4 mg, Sugar 0.3 g
TACO SALAD BITES
These bite-size appetizers have all the flavors of your favorite taco salad -- zesty ground beef, smooth sour cream and, of course, a crunchy tortilla shell. Taco seasoning varies greatly depending on the brand, so make sure to taste yours before you add it to the meat and adjust the salt in the recipe accordingly.
Provided by Food Network Kitchen
Categories appetizer
Time 25m
Yield about 16 servings
Number Of Ingredients 10
Steps:
- Position an oven rack in the top third of the oven and preheat to 425 degrees F. Set a wire rack over a baking sheet and spray generously with cooking spray.
- Use your hands to mix the ground beef, taco seasoning and 1/2 teaspoon salt in a medium bowl until just combined. Drop heaping tablespoons of the meat mixture onto the rack (about 16 total), then use your hands to roll the portioned meat into balls. Press a tortilla chip into the top of each meatball, making sure that the meat goes mostly up the sides of the chip (be careful not to break the chips). Put 1 cheese cube in the middle of each chip.
- Bake, rotating the baking sheet once halfway, until the meat is just cooked through and the cheese is melted, about 8 minutes. Transfer the bites to a large platter, top with a dollop of sour cream and sprinkle with the lettuce and tomato. Serve with hot sauce.
CRISPY TACO BITES
I used this recipe at my first Pampered Chef party a few years ago. I have made it for several football game parties, and for the holidays. It is always a HUGE hit. Who doesn't like cream cheese? :) Before this recipe, I hadn't cooked a lot with wonton wrappers, but they make this appetizer crispy and chewy too!
Provided by Tina Beth
Categories Lunch/Snacks
Time 25m
Yield 24 pieces, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Spray a mini-muffin pan lightly with vegetable oil.
- Seperate wonton wrappers and place one in each cup of the pan. Using the pampered chef mini tart shaper, press each wonton into the cup, keeping the cup area open. (If you don't have the tart shaper, just press down with your fingers, being careful not to tear the wonton).
- Combine all filling ingredients into a mixing bowl, and blend until smooth.
- Fill the wonton cups with a teaspoon each of the filling mixture.
- Bake for 10-12 minutes, or until edges are slightly brown. Garnish with toppings of your choice.
Nutrition Facts : Calories 185.1, Fat 13, SaturatedFat 8, Cholesterol 36.8, Sodium 189.2, Carbohydrate 12.9, Fiber 0.4, Sugar 0.1, Protein 4.4
FISH TACO BITES
I think these appetizers are better than full-size fish tacos I've had as an entree. Enjoy the creamy salsa drizzle not only on these bites, but also on other Mexican dishes. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 13
Steps:
- In a blender, combine the salsa, cream cheese, 1 tablespoon lime juice, cilantro, honey and salt. Cover and process until smooth; set aside., Place fish sticks on a baking sheet. Bake at 425° for 10 minutes. Sprinkle with half of the taco seasoning. Turn fish sticks over; sprinkle with remaining taco seasoning. Bake 7-9 minutes longer or until crisp., Meanwhile, place tortilla chips on a serving platter. In a small bowl, combine the coleslaw mix, avocado, tomato, remaining lime juice and 1/2 cup salsa mixture. Spoon into chips., Cut each fish stick into three pieces. Place a fish stick piece in each chip; top each with about 1/2 teaspoon salsa mixture. Garnish with lime wedges and additional cilantro.
Nutrition Facts : Calories 43 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 84mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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
CHEESY SHELL TACO BITES
Make and share this Cheesy Shell Taco Bites recipe from Food.com.
Provided by Food.com
Categories Cheese
Time 30m
Yield 8 taco cups
Number Of Ingredients 10
Steps:
- For Shells:.
- Preheat oven to 350 degrees F.
- Using a tablespoon, scoop shredded cheese on to parchment and shape into a disk. Make sure each cheese disk does not touch the one next to it.
- Bake on a parchment-lined baking sheet for 7 minutes.
- Lift the melted cheese disks off of the parchment paper and press into mini-muffin tins. Let the cheese cool for 1-minute (or more) in the muffin tin so that they will hold their shape. Remove from muffin tin and set aside.
- For the Taco Filling:
- Cook hamburger until browned.
- Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
- Simmer for 3-5 minutes.
- Assembly:.
- Spoon beef mixture in cooled cheese cups and top with the 3 shredded cheese, sour cream, salsa, cubed avocados and cilantro.
Nutrition Facts : Calories 193.7, Fat 12.4, SaturatedFat 6.2, Cholesterol 56.6, Sodium 637.8, Carbohydrate 4.1, Fiber 1.2, Sugar 1.6, Protein 16.5
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- Season with the taco seasoning and stir to combine. Allow to simmer for one minute before removing from the heat.
- Place one tablespoon of the meat mixture in the center of a tortilla chip. Top with desired toppings. Serve warm.
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5/5 (4)Total Time 15 minsCategory Lunch, Lunch & Dinner, SnackCalories 603 per serving
- In a saucepan over medium-high heat, add a drizzle of oil and chopped onions. Saute until tender, 3-4 minutes.
- Add ground meat, breaking it up into large pieces at first to allow it to brown. Flip large sections of meat and gradually break into smaller pieces as meat cooks. Season to taste with taco seasoning.
- Once meat is cooked, add in cooked white rice. (You can cook this separately over the stove ahead of time, or use microwaveable frozen rice like I did!)
- If prepping for lunches ahead of time, store cooked meat and rice mixture in an airtight container in the fridge until the time of assembly. Store separately from other taco bites components (like shredded cheese, lettuce, salsa, chips, etc.)
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