adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tiny Tacos
0 Likes
Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Delicious mini tacos perfect for parties, inspired by fast food ads. Great as appetizers or in a taco salad.
Ingredients:
  • 1 tablespoon olive oil
  • 0.33333334326744 cup finely diced onion
  • 1 pound ground beef
  • 1 teaspoon kosher salt, or to taste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground dried chipotle pepper
  • 0.25 teaspoon garlic powder
  • 0.5 teaspoon freshly ground black pepper
  • 0.125 teaspoon dried oregano
  • 2 pinches cayenne pepper
  • 2 teaspoons tomato paste
  • 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
Instructions:
  • Heat oil in a cast iron skillet over medium-high heat. Cook onion and ground beef until browned, breaking apart meat and mixing in salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Cook for 5 to 7 minutes until beef is crumbled into small pieces.
  • Combine tomato paste and water, then bring to a gentle simmer. Let it reduce over medium-low heat for 15 to 20 minutes. Add jalapeno peppers and cook for 1 more minute. Remove from heat, taste, and adjust seasoning to your liking.
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Cut out 2 or 3 corn tortillas at a time using a 2-inch round pastry cutter to create 60 circles. Arrange the circles in a single layer on sheet pans, making sure they are spaced 1/2 inch apart.
  • Combine the Monterey Jack and Cheddar cheeses. Spread cheese mixture on tortilla circles, using a pastry cutter to prevent spillage. Repeat for all tortillas. Add 1 teaspoon of taco beef and another teaspoon of cheese on top of each.
  • Bake until the cheese is gooey and melted in the preheated oven, approximately 3 minutes.
  • Take the tortillas out of the oven. Gently fold each tortilla in half to keep the filling inside. Let them cool for a few minutes, then refrigerate until firm for about 20 minutes.
  • In a nonstick skillet over medium-high heat, heat vegetable oil. Pan-fry tacos in batches until crispy, heated through, and edges are slightly caramelized, about 2 minutes per side. Drain on a paper towel-lined plate.

Similar Recipes