Ingredients
Scale
Here’s what you’ll need for these Mini Taco Bites with Fresh Veggies:
- 12 mini flour tortillas (or corn, depending on preference)
- 1 lb ground beef (you can swap with ground turkey, chicken, or even black beans for a vegetarian option)
- 1 packet taco seasoning (or make your own using chili powder, cumin, paprika, and garlic powder)
- 1/2 cup shredded cheddar cheese (feel free to add more for extra cheesiness!)
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion (optional but adds a nice bite)
- 1/4 cup diced bell pepper (green, red, or yellow)
- 1 avocado (sliced or diced)
- Sour cream (for dipping)
- Fresh cilantro (optional, for garnish)
- Olive oil (for greasing the baking tray)
Instructions
- Preheat your oven: Set your oven to 375°F (190°C) and grease a muffin tin or mini muffin tin with olive oil to prevent sticking. This will make sure your taco bites come out perfectly crispy.
- Prepare the ground beef: Heat a skillet over medium heat and add the ground beef. Break it up with a spoon as it cooks. Once browned (about 7-10 minutes), drain any excess fat and stir in the taco seasoning. Follow the instructions on the seasoning packet for adding water, or simply add 1/4 cup water and simmer for 5-7 minutes until the mixture thickens.
- Prepare the tortillas: While the beef is cooking, take the mini tortillas and lightly warm them in the microwave for about 10 seconds (this makes them easier to shape). Gently press each tortilla into the muffin tin cups, forming a little “cup” to hold the filling. If the tortillas are too big for the tin, you can cut them into smaller rounds using a cookie cutter or the edge of a glass. Lightly brush the tortillas with olive oil for a golden, crispy texture.
- Fill the taco cups: Spoon about 1 tablespoon of the seasoned ground beef mixture into each tortilla cup. Press it down slightly to pack the filling. Then, sprinkle shredded cheese on top of the beef mixture, making sure each taco bite is generously topped.
- Bake the taco bites: Place the muffin tin in the oven and bake for about 12-15 minutes, or until the edges of the tortillas are golden brown and the cheese is melted. Keep an eye on them to prevent burning, as oven temperatures may vary.
- Prepare the toppings: While the taco bites bake, prep your veggies! Dice the tomatoes, bell pepper, and red onion (if using). Slice the avocado and set everything aside. You can also chop up some fresh cilantro if you like a burst of herb flavor.
- Assemble the mini taco bites: Once the taco cups are baked and cooled slightly, remove them from the muffin tin. Top each bite with shredded lettuce, a few diced tomatoes, bell pepper, red onion, and a slice or two of avocado. For an extra touch, sprinkle fresh cilantro on top for a burst of color and flavor.
- Serve with sour cream or guacamole: Place your mini taco bites on a platter and serve with a side of sour cream or guacamole for dipping. These little bites are best enjoyed warm, but they also make great leftovers!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 12
- Calories: 200