Teeny Tiny Tacos Recipes

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!

TEENY TINY TACOS

Steps:

• If using chicken or turkey, lightly spray a skillet with cooking spray. Put ground beef, chicken, or turkey in the skillet; use a wooden spoon to break up the meat. Put the skillet on a burner. Turn the burner to medium-high heat. Cook until no pink color is left in the meat, stirring now and then with the wooden spoon. This will take 6 to 10 minutes. Turn off burner. Remove skillet from burner.
• Place a colander over a bowl. Spoon meat into the colander and let the fat drain into the bowl. Put fat in a container to throw away.
• Stir 1/2 cup salsa and the oregano into the meat. Cover skillet and put skillet on a burner. Turn the burner to medium heat. Cook for 5 minutes, stirring with the wooden spoon after 3 minutes. Turn off burner. Remove skillet from burner. Put meat in a bowl.
• While meat mixture is cooking, tear or cut lettuce into bite-size pieces. Use kitchen scissors to open the package of taco shells.
• To make tacos, spoon meat mixture into taco shells. Add lettuce and cheese. Top with sour cream, chopped tomato, and extra salsa, if you like.
• Serve with fresh orange sections and a glass of milk.

TINY TACOS

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

MOLLIE KATZEN'S TINY TACOS (FUN FOR KIDS!)

Steps:

• Lay the chips on a plate or serving platter.
• Spoon a small amount of refried beans on each chip.
• Spoon on dabs of guacamole & salsa.
• Sprinkle on some cheese.
• Eat open-faced or add chips on top to make ''sandwiches''.