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 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Servings: 4
Ingredients
1poundground beef
1medium onionchopped
2tablespoonstaco seasoning
1teaspoongarlic salt
1teaspoonsugar
2cupssalsa
15ounceRanch Style beans1 can, drained
1cupshredded Colby Jack cheeseor your favorite cheese
8soft flour tortillas
Instructions
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.
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.
Notes
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.