Taco Salad Bites Recipes

CAESAR SALAD TACO BITES

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

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.

CAESAR SALAD TACO BITES

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.

CHEESY SHELL TACO BITES

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.

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.