Tiny Tacos Recipes

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MINI TACOS



Mini Tacos image

These can be a easy appetizer or a light dinner. I received this recipe in an email from the Campbell's site, and after we made these for a tasty dinner, I knew I had to share!

Provided by Bekah

Categories     Lunch/Snacks

Time 15m

Yield 24 mini tacos

Number Of Ingredients 9

24 wonton wrappers
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
1/2 cup salsa or 1/2 cup picante sauce
3 tablespoons salsa
1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
sour cream (optional)
olive (optional)
guacamole (optional)

Steps:

  • Cook hamburger until browned.
  • Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
  • Simmer for 3-5 minutes.
  • Press wonton wrappers into mini muffin cups.
  • Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
  • Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
  • Serve with extra salsa, sour cream, olives and guacamole if desired.
  • ENJOY!

Nutrition Facts : Calories 79.7, Fat 3.4, SaturatedFat 1.6, Cholesterol 16.4, Sodium 267.3, Carbohydrate 6.3, Fiber 0.5, Sugar 0.5, Protein 5.7

MINI TACOS



Mini Tacos image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 8

1 pound lean ground beef
1 package (1.25 ounces) taco seasoning mix
2 tablespoons Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
4 ounces shredded Mexican cheese blend (about 1 cup)
Sour cream (optional)
Sliced pitted ripe olive (optional)
24 wonton wrappers

Steps:

  • Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
  • Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
  • Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
  • Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
  • Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

MINI CHICKEN TACOS RECIPE BY TASTY



Mini Chicken Tacos Recipe by Tasty image

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

Provided by Claire Nolan

Categories     Appetizers

Time 30m

Yield 50 mini tacos

Number Of Ingredients 7

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups salsa
sour cream
mexican blend cheese
guacamole

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!

Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

TINY TACO SALADS



Tiny Taco Salads image

Provided by Brandi Milloy

Categories     appetizer

Time 20m

Yield 24 servings

Number Of Ingredients 11

Vegetable oil, for the skillet
8 ounces lean ground beef
Kosher salt and freshly ground black pepper
1/2 cup shredded lettuce
24 tortilla chip cups, such as Tostitos Scoops
1/2 cup shredded Monterey Jack cheese
1/4 cup salsa
1/4 cup sour cream
1/4 cup guacamole
12 cherry tomatoes, sliced in half
Fresh cilantro leaves, for garnish

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.

TINY TACOS



Tiny Tacos image

These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.

Provided by Chef John

Time 1h40m

Yield 10

Number Of Ingredients 18

1 tablespoon olive oil
⅓ cup finely diced onion
1 pound ground beef
1 teaspoon kosher salt, or to taste
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
⅛ teaspoon dried oregano
2 pinches cayenne pepper
2 teaspoons tomato paste
½ cup water
2 tablespoons minced jalapeno peppers
15 (6 inch) corn tortillas
1 cup grated Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 tablespoon vegetable oil, or as needed

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.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g

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



Mollie Katzen's Tiny Tacos (Fun for Kids!) image

Tiny Tacos is another fun recipe for kids to make from Mollie Katzen's book 'Salad People & More Real Recipes'. Kids really love making these as they are tasty & simple to make.

Provided by Um Safia

Categories     < 15 Mins

Time 10m

Yield 6 kid sized servings

Number Of Ingredients 5

1 standard pack tortilla chips (small, round, flat ones work best)
1 (15 ounce) can refried beans
1 cup guacamole
1 cup fresh salsa
1/3 lb monterey jack cheese, grated

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''.

Nutrition Facts : Calories 172.5, Fat 8.6, SaturatedFat 5.2, Cholesterol 28.1, Sodium 606.3, Carbohydrate 13.9, Fiber 4.5, Sugar 1.6, Protein 10.7

TINY TACO MEATBALLS



Tiny Taco Meatballs image

These meatballs may be tiny, but they're big on taste. Taco seasoning adds a tasty twist to these appetizers that my grandson gobbles up! -Joyce Markham, Belmond, Iowa

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 3 dozen.

Number Of Ingredients 7

2 large eggs
1 medium onion, finely chopped
1 envelope taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
Taco sauce, optional

Steps:

  • In a bowl, combine the first 5 ingredients. Add beef; mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 14-18 minutes or until meat is no longer pink. Serve with taco sauce if desired.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

TEENY TINY TACOS



Teeny Tiny Tacos image

Make and share this Teeny Tiny Tacos recipe from Food.com.

Provided by lauren

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

nonstick cooking spray
1 lb raw ground chicken or 1 lb ground turkey
1/2 cup bottled salsa
1/2 teaspoon dried oregano, crushed
4 lettuce leaves
24 miniature taco shells or 8 regular-size taco shells
3/4 cup finely shredded cheddar cheese (3 ounces)
sour cream
chopped tomato
salsa, if you like

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.

Nutrition Facts : Calories 321.6, Fat 20.6, SaturatedFat 8.1, Cholesterol 66.2, Sodium 345, Carbohydrate 14.5, Fiber 2.1, Sugar 1, Protein 19.6

TINY TACOS (LOW FAT)



Tiny Tacos (Low Fat) image

Tostitos Baked Scoops filled with taco seasoned beef, lettuce, tomatoes, and cheddar cheese. They're so much fun. Not only can you et ten of them for only 200 calories, the whole family will be excited to dig into your "diet food." And kids will be more than willing to help prepare them. From The Most Decadent Diet Ever cookbook by Devin Alexander, author of The Biggest Loser Cookbook. Note: The ingredients will not let me list the 10 Tostitios Baked! Scoops.

Provided by Crafty Lady 13

Categories     Mexican

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

finely shredded romaine lettuce (1/4 cup)
2 tablespoons finely chopped tomatoes
2 1/2 tablespoons finely shredded 75% light cheddar cheese
1 teaspoon lower-sodium taco seasoning
2 ounces 96% lean ground beef
1 tablespoon mild red taco sauce or 1 tablespoon hot red taco sauce

Steps:

  • Arrange the Scoops side by side on a plate.
  • Mix the lettuce, tomatoes, and cheese in a medium bowl until well combined. Divide evenly among the Scoops (about 1 1/2 teaspoons per Scoop).
  • Stir 2 teaspoons water into the taco seasoning in a small bowl until it has no lumps. Set aside.
  • Preheat a small nonstick skillet over medium-high heat. Put in the beef. Use a wooden spoon to coarsely crumble the meat as it cooks. When the beef is no longer pink, after 1 to 2 minutes, stir in the seasoning mixture. When no liquid remains, after about 1 minute, remove from the heat. Divide the meat evenly among the Scoops, atop the lettuce mixture (about 1 teaspoon each). Dollop the top of each with taco sauce. Serve immediately.

Nutrition Facts : Calories 284.4, Fat 10.1, SaturatedFat 4.8, Cholesterol 111, Sodium 439.8, Carbohydrate 3.7, Fiber 0.4, Sugar 1.9, Protein 42

QUICK AND EASY MINI TACOS



Quick and Easy Mini Tacos image

These mini tacos are a great snack or party food. They're quick, easy, taste great, and put a smile on everybody's face!

Provided by ollywolly101

Time 20m

Yield 10

Number Of Ingredients 5

1 pound ground beef
⅔ cup water
1 (1 ounce) envelope taco seasoning mix
10 ounces scoop-style tortilla chips (such as Tostitos® Scoops!®)
1 (8 ounce) package shredded Cheddar cheese

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. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
  • Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.

Nutrition Facts : Calories 323.7 calories, Carbohydrate 19.4 g, Cholesterol 51.9 mg, Fat 21 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 7.9 g, Sodium 483.7 mg, Sugar 0.6 g

TINY TACOS



Tiny Tacos image

These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.

Provided by Chef John

Categories     Tacos

Time 1h40m

Yield 10

Number Of Ingredients 18

1 tablespoon olive oil
⅓ cup finely diced onion
1 pound ground beef
1 teaspoon kosher salt, or to taste
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
⅛ teaspoon dried oregano
2 pinches cayenne pepper
2 teaspoons tomato paste
½ cup water
2 tablespoons minced jalapeno peppers
15 (6 inch) corn tortillas
1 cup grated Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 tablespoon vegetable oil, or as needed

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.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g

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From priceless-magazines.com


HOW TO MAKE AIR FRYER TACOS (EASY TINY TACOS RECIPE)
2022-02-07 Fold the street taco and place on an air fryer basket that has been coated with cooking oil. Repeat until you run out of room on the air fryer basket. Cook mini tacos in air fryer at 350F for 10 minutes, flipping once halfway through. Serve with a side of guacamole, salsa, or vegan skillet queso!
From theurbenlife.com


MINI TACO BITES RECIPE - THE SPRUCE EATS
2021-06-01 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.
From thespruceeats.com


WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
Lists Catalogue Recipes Discover. Log in. 0. $0. Specials Fruit & Veg Meat, Seafood & Deli Bakery Dairy, Eggs & Fridge Pantry Freezer Drinks Liquor Front of Store Pet Baby Health & Beauty Household Lunch Box. Delivery to: Set your Delivery address.
From woolworths.com.au


TINY TACOS RECIPES ON TRIVET RECIPES: A RECIPE SHARING SITE FOR FOOD ...
Tiny Tacos with Spicy Dipping Trio. thecandidcooks.com. We're sharing all our tips and tricks for how to make tiny tacos, served with a mouth-watering dipping trio of Jalapeno Avocado Aioli, Habanero Hot Sauce, and Spicy Queso! submitted by thecandidcooks. appetizers; creative; fun appetizers; mexican; mexican food; party appetizer; party ...
From trivet.recipes


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