Bite-Sized Mini Tacos That Will Steal the Show!

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Mini Tacos aren’t just delicious; they also make taco night a lot more fun and cute! Skip the traditional taco shells and enjoy the adorable deliciousness of mini tacos. These bite-sized tacos are perfect for kids, ideal for parties, and simply irresistible to taco fans everywhere.

How do you make them? A simple biscuit cutter combined with a clever use of a muffin tin. They sound complicated but are actually quite easy to make. These mini tacos are perfect for dipping, making them a playful dining experience.

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This recipe is a great way to shake up your taco nights. And it is still ready in about 30 minutes, perfect for a busy weeknight. I include a recipe for a delicious beef and bean filling that my family loves. 

Looking for more taco recipes? Try blackened shrimp tacos, Instant Pot chicken tacos, or walking taco casserole for more taco recipes that go beyond the ordinary.

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

🥘Ingredient Notes

For exact amounts needed see the recipe card below

  • Ground beef: Ground sirloin is my go-to for these mini tacos because it’s lean and flavorful. But ground turkey or chicken works, too.
  • Onion
  • Taco seasoning
  • Garlic salt
  • Sugar
  • Salsa
  • Ranch-style beans: Substitute black beans or pinto beans.
  • Cheese: Colby Jack cheese melts well. Cheddar, Monterey Jack, or Mexican blend are other good choices.
  • Soft flour tortillas
A hand dipping a mini tacos into a bowl of chunky chili garnished with diced scallions.

🥣How to Make Mini Tacos

  1. Preheat the oven to 400 degrees F. Brown the ground beef until there is no pink left. Drain it on a paper towel-lined plate.
  2. In the same skillet (because who wants to wash more dishes) sauté the onions until they’re soft and fragrant. Then, bring back the beef and stir in the taco seasoning, garlic salt, sugar, salsa, beans, and cheese
  3. Let it simmer on low heat for about 20 minutes.
  4. While it cooks, it is time to make the mini taco shells. Use a 4-inch biscuit cutter to cut rounds out of the tortillas. Drape them over the back of a muffin tin between the muffin cups, and bake until they’re holding their shape, which should take 8-10 minutes.
  5. Remove them from the oven and let them cool slightly.
  6. Then, spoon the meat filling into the taco shells and put them on a baking sheet. Bake for another 4 minutes and serve with your favorite toppings.
ground beef and onions cooking in skillet
Cook the ground beef and onions.
A tray of tortillas baking in an oven.
Oven the tortilla.
Cooked ground beef with diced onions in a metal skillet, topped with baked beans and a dollop of tomato sauce.
Add the beans and salsa.
A pan filled with a mixture of cooked ground meat, beans, and corn, topped with shredded cheddar cheese in the center.
Add the cheese.

🍴Serving Ideas

  • Add more toppings: Some excellent choices are sour cream, tomatoes, guacamole, lime wedges, cilantro, pickled onions, pickled jalapenos and olives.
  • Add sides: Serve these mini tacos with Mexican rice, refried beans, or a simple salad. The sides complement the tacos and round out the meal, making it more satisfying and giving you that restaurant-style dining experience right at home.
  • For the kids: Kids love to dip, so why not serve these mini beef tacos with a side of smoked queso or mild salsa for dipping? It’s a playful twist that’ll have everyone coming back for seconds, maybe even thirds.
  • Refreshing drinks: For the perfect family-friendly beverage pairing, whip up some fresh lemonade or iced tea. If you’re feeling festive, a pitcher of margaritas or sangria for the adults can turn a taco dinner into a party.

💭How to Store

If you have leftover taco meat, let it cool before transferring it to an airtight container. It’ll keep in the fridge for up to three days, ready to be reheated for another round of taco goodness.

Store any leftover taco shells in an airtight container at room temperature. They’ll stay crispy and ready for your next mini taco craving. If they lose some of their crunch, a quick stint in the oven will bring them back to life.

You can freeze the cooked taco meat for future use. Just make sure it’s in a freezer-safe container or bag. When you’re ready to use it, thaw it in the fridge overnight and reheat it on the stove or in the microwave.

Plate of tacos with ground beef, diced tomatoes, and sliced cucumbers, garnished with lime wedges on a wooden table.


Be sure to check out the step by step instructions

  • Be bold and tweak the amounts to your liking when adding your taco seasoning. A little extra dash of cumin or a pinch more chili powder can personalize the spices just as you like them.
  • When cutting out your tortilla rounds, don’t discard the scraps! Toast them up and toss them into a salad for a little extra crunch, or save them for a quick snack with some leftover salsa.
  •  Ground chicken, pork, or vegetarian meat substitutes work great in these mini tacos. Adjust your cooking times accordingly.
  • Use a large biscuit cutter, a round cookie cutter, or even the rim of a small bowl or cup to cut the tortillas. Just press down firmly and give it a little twist to cut through the tortilla.

⭐Did You Make This? Leave a Star Rating!

A plate of beef tacos garnished with diced tomatoes and peppers, served with a side of salsa.
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Mini Tacos Recipe

Published By Anne
Embrace the adorable with mini tacos. Made with simple ingredients and a biscuit cutter, they're the perfect way to turn taco night into a delicious and interactive experience!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4
Print Save Rate Pin


  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 tablespoons taco seasoning
  • 1 teaspoon garlic salt
  • 1 teaspoon sugar
  • 2 cups salsa
  • 15 ounce Ranch Style beans 1 can, drained
  • 1 cup shredded Colby Jack cheese or your favorite cheese
  • 8 soft flour tortillas


  • Place the ground beef in a skillet and cook to a golden brown, with no pink left.  Transfer the cooked beef to a paper towel-lined plate and drain the fat.
    1 pound ground beef
  • Place the chopped onion in the skillet and saute for 2 minutes.
    1 medium onion
  • Return the meat to the skillet and stir well with the onion. Add the taco seasoning, garlic salt, sugar, salsa, ranch beans, and cheese. Stir, then let simmer for about 20 minutes.
    2 tablespoons taco seasoning, 1 teaspoon garlic salt, 1 teaspoon sugar, 2 cups salsa, 15 ounce Ranch Style beans, 1 cup shredded Colby Jack cheese
  • While the taco meat is simmering, cut out the tortillas. Use a large biscuit cutter or round cookie cutter (about a 4-inch cutter) to cut out the rounds, and place them on the back of a muffin tin between the muffin cups to hold them in a taco shape.
    8 soft flour tortillas
  • Bake at 350 for 10 minutes. Remove from oven and cool slightly.
  • Fill the mini taco shell with the filling and place it in a single layer on a baking sheet. Bake for 4 minutes.
  • Take them out of the oven, and add your favorite taco toppings.


  • When cutting out your tortilla rounds, don’t discard the scraps! Toast them up and toss them into a salad for a little extra crunch, or save them for a quick snack with some leftover salsa.
  •  Ground chicken, pork, or vegetarian meat substitutes can work great in these mini tacos. Just adjust your cooking times accordingly.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 769kcal | Carbohydrates: 65g | Protein: 40g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 2693mg | Potassium: 1127mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1070IU | Vitamin C: 7mg | Calcium: 434mg | Iron: 7mg

Nutrition facts are estimates.

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A plate of tacos with ground meat filling, garnished with diced red and green peppers, served with a lime wedge on the side.

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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