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Mini Tacos


Taco appetizers

This is a classic – in miniature. The scrumptious flavor come primarily from the ground beef mixture. You might want to cook up this taco filling for regular tacos or for enchiladas or casseroles or whatever. These are 1 or 2 bite sized, but I still like to include all the deluxe taco fixins – cheese, sour cream, salsa, avocado, onion … whatever.

The secret here is to assemble them with cheese and browned beef mixture, nuke them for 30 seconds to melt the cheese, then pile everything else on top.

Mini Tacos
 
Prep time
Cook time
Total time
 
Easy little taco bites made with wonton wrappers and classic taco makings.
Author:
Recipe type: Appetizer
Cuisine: Southwest
Serves: 24
Ingredients
  • 24 wonton wrappers
  • 1 lb ground beef
  • 1 cup chopped onion
  • ⅔ cup diced green chiles
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 1 tsp taco seasoning
  • ½ cup shredded Mexican blend cheese
  • 1 avocado
  • ½ cup sour cream
  • 1 cup shredded lettuce
  • ½ cup salsa
  • 2 green onions, sliced
Instructions
  1. Preheat oven to 425 degrees.
  2. Shred lettuce and dice avocado and set aside.
  3. Brown the ground beef with onion, green chiles, cumin, salt, pepper and taco seasoning. Drain off fat.
  4. While beef is browning, put each wonton wrapper in its own cup in a mini muffin pan. Push it down to make a cup shape, then bake them for about 3 minutes or until they are just starting to brown.
  5. Place the wonton wrapper cups on a large plate and then put about ½ tsp cheese and ½ to 1 tsp ground beef mixture in each cup. Top each with a little bit of salsa, about ½ tsp.
  6. Microwave the plate of filled wonton cups for about 30 seconds or until the cheese melts. You can fit about a dozen in the microwave at a time, so you'll have to do it in two batches.
  7. Top each mini-taco with a bit of shredded cheese, lettuce, avocado, sour cream, green onions, and salsa. You can't go wrong here - use all or just some of these ingredients and place them on in any order you wish.

 

2 comments to Mini Tacos

  • Can the mini tacos be frozen?

    • Anita

      Good question. I haven’t tried it, but I suspect that if you layer it with the shredded cheese on the bottom and leave out any fresh veggies like the shredded lettuce, chopped tomato, avocado, etc., it might work fine. I’d put the cheese on the bottom to prevent the meat from making the bottom soggy. Then there’s the issue of how to pack them for freezing so they don’t break or topple over. It would be easy if you keep them in the muffin pan and put the whole thing in a plastic bag for freezing.

      I’ll have to try this and update the recipe with the results. Thanks for asking.

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