Mini Tacos

These easy Mini Tacos may be small but they're big on flavor! Baked with beef and cheese until golden and crispy, they're perfect for parties, snack time, or a fun twist on taco night.

Course Appetizers/Party Foods

Cuisine Mexican

Keyword bite size tacos, mini tacos

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 174kcal

Equipment

baking sheet

Ingredients

1 pound lean ground beef I used 85/15
1/2 cup water
1 ounce taco seasoning 1 envelope
24 corn tortillas 4" size
2 tablespoons oil
1 cup oaxaca cheese shredded
Fresh cilantro for garnish (optional)

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper. Set aside.
Cook the ground beef in a skillet over medium heat, breaking it into crumbles with a spatula. Cook for 5-7 minutes until browned.
1 pound lean ground beef
Season the meat by stirring in the water and taco seasoning. Let it simmer for another 5-7 minutes until the liquid reduces and the flavors soak in. Turn off the heat.
1/2 cup water, 1 ounce taco seasoning
Brush the tortillas lightly with oil, then place them oil-side down on the prepared baking sheet.
24 corn tortillas, 2 tablespoons oil
Melt the cheese by sprinkling 1-2 tablespoons of shredded Oaxaca cheese on each tortilla. Bake for 6-8 minutes until the cheese is fully melted. (This helps crisp the tortillas before adding the beef, preventing them from being soggy.)
1 cup oaxaca cheese
Assemble the tacos by spooning 1-2 tablespoons of taco meat onto each tortilla.
Fold them in half and press gently to seal. If needed, place another baking sheet on top to hold them down while baking.
Bake again for 10-12 minutes until the tortillas are golden and crispy, flipping them halfway through for even cooking.
Garnish and serve with fresh cilantro and your favorite toppings like pico de gallo, avocado crema, or jalapeños. Enjoy!
Fresh cilantro

Notes

If the tortillas seem stiff, you can heat them before filling. Just microwave them for 10-15 seconds to make them more pliable and prevent cracking .

Space out the tacos on the baking sheet. Overcrowding traps steam and prevents them from getting that perfect crunch.

If you like extra crispy tacos, bake them on a wire rack instead of directly on the baking sheet.

Use plenty of cheese. It acts as a “glue” to help hold the tacos together when you fold them.

Nutrition