There’s one thing about these mini tacos that I have discovered ever since I started making them and that is, you definitely cannot make too many. Even if you have leftovers, which is unlikely, they are not going to go to waste. You can probably eat ten or twenty of these in one sitting, and that’s no joke. If you happen to have any leftovers, you can keep them in the fridge and pop them out and either warm them up for a second in the microwave or just eat them as is… they’re delicious!
Check out what they are saying about this recipe over at Cravings Of A Lunatic:
“What I love about these mini tacos is kids can do them up any way they like. You can set out all the fixings in little bowls or mason jars and just let the kids go to town. They can customize to their heart’s content.”
This makes a great activity for the kids when you want to get them in the kitchen. My kids love it!
Ingredients
1 package of Azteca medium or large tortillas, cut into smaller rounds
3- 4 tablespoons Gay Lea Spreadables Butter
1 pound of cooked ground beef
1 package of Old El Paso taco seasoning, or make your own
1 cup water
Toppings:
1 head lettuce, chopped finely
1 tomato, chopped finely
1 sweet onion, chopped finely
1 package Gay Lea Old Sharpe Cheese
Optional:
Daisy Sour cream
Salsa
Green onions
Peppers
Instructions
Preheat oven to 325 degrees F. Spray mini muffin tin with non-stick spray.
Cut tortillas into small rounds with biscuit cutters. Save the leftover pieces of tortilla, place them in a ziploc bag and stash them in the freezer. Leftover pieces are great for things like tortilla soup.
Place butter in a microwave safe bowl, place in microwave for about 20 seconds. Spread the butter on both sides of each tiny tortilla. Gently shape and press each tortilla into the muffin tins. You can use a small cup, measuring cup, or even the end of a honey dripper to help push each tortilla into the tins. Place in the oven and bake for about 5 to 8 minutes, depending on how light or dark you like your shells. Remove from oven and allow to cool.
Cook the ground beef in a skillet over medium heat on the stovetop. Use a wooden spoon to break up the meat as you cook, continue cooking until the meat is browned and the juices run clear. Add taco season and 1 cup of water, allow to come to a boil while stirring occasionally over medium-high heat, then reduce to simmer. Allow to simmer for 5 to 10 minutes, or until the mixture is perfectly thick and not runny. Transfer taco meat to a serving vessel.
Chop up all the toppings and place them all in serving dishes.
Shred the cheese and place in a serving vessel. Call it a vessel, the kids will howl with laughter.
Place everything on the table and let the kids go to town making their mini muffin tin taco bites.
Serve with a big old taco loving smile!
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Quick Tip: Make sure to spray or coat your muffin tin to make these extra crispy.
Thanks again to Cravings Of A Lunatic for this fun and tasty recipe.
