These Mini Tacos are a delight! Perfectly sized for a two-bite appetizer, they can hold up to sour cream and are fantastic for parties and game days. With only 4 ingredients and a preparation time of less than 20 minutes, they are incredibly easy to create!
These Homemade Mini Tacos have swiftly become my favorite appetizer! Their simple preparation and widespread appeal make them a crowd pleaser. They also work wonderfully as a quick, family-friendly meal!
You might think that making small tortillas for these mini Mexican tacos would be cumbersome, but I have a clever shortcut: round tortilla chips! When stacked with taco meat, refried beans, and cheese, then baked, they become soft enough to fold right out of the oven.
From there, it’s just about arranging them on a serving plate, perhaps adding some chopped cilantro, and serving them with sour cream for dipping.
These little tacos are not just enjoyable to prepare—they’re even more delightful to eat.
Why I ADORE this dish!
- Exceptionally easy to make – With only 4 ingredients and a brief time in the oven, you’ll be folding and serving in no time! These tacos are genuinely effortless to prepare.
- Ideal for game day – Whether it’s the Super Bowl or any major sports event, these baked mini tacos are sure to be the first items to go.
- Super kid-friendly – Kids love finger foods! These cheesy mini tacos are especially popular among children.
- Great for meals and snacks – This mini tacos recipe is perfect for casual family snacks, lunches, or even dinners!
Recipe Insights
This Tiny Tacos recipe is as simple as it appears! With just 4 ingredients, you can whip up a family-friendly appetizer or snack.
In this section, I’ll share a few tips and tricks to help you make the best Tiny Tacos possible.
Don’t forget to look at the bottom for the COMPLETE recipe card.
Ingredients + Alternatives
- Tortilla chips – Round tortilla chips work wonderfully as “tortillas” for this mini taco dish.
- Refried beans – Use your favorite canned refried beans or make your own from scratch (they’re excellent!).
- Taco meat – Ground beef cooked and seasoned with taco spices. You can opt for homemade taco seasoning or a favored store-bought mix.
- Cheese – I recommend Monterey Jack cheese, but feel free to use pepper jack, cheddar, or a Mexican cheese blend to suit your preference.
Make sure to check the recipe card at the end of this post for exact quantities and a comprehensive list of ingredients.
Recipe Modifications
If you love this recipe as much as we do and want some quick ways to alter it, these suggestions are sure to inspire!
- Spicy Tiny Tacos– Add a spicy pickled jalapeño to the taco meat before layering on the cheese.
- Chicken Tiny Tacos– Substitute ground beef with ground chicken or turkey in your taco mixture.
- Birria Tiny Tacos– Replace the standard taco meat with flavorful beef birria.
- Loaded Tiny Tacos– After baking, top each taco with shredded lettuce and diced tomatoes before folding. Pair them with guacamole for a delicious treat.
- Vegetarian Tiny Tacos– Simply omit the meat and use vegetarian refried beans to create a meat-free option of these tasty tacos.
Recipe Step by Step
In this section, I will outline some crucial steps for the recipe, but be sure to check the recipe card for detailed instructions to create Tiny Tacos.
Place in the oven until fully heated and the cheese is melted.
While the chips are hot, quickly fold them in half to form a taco shape.
Your tasty tiny loaded tacos are now ready to be enjoyed!
Recipe Tips
- Watch the filling amount – It’s tempting to add more stuffing, but it’s best to resist. Overfilling can cause the filling to spill out during the folding process.
- Use fresh grated cheese when possible – While it’s not mandatory, freshly shredded cheese tends to melt more uniformly compared to pre-packaged options.
- Act swiftly – After taking the mini tacos out of the oven, there’s a brief moment when they are pliable enough to be molded.
Recipe Shortcuts
If you find yourself short on time but eager to prepare this dish, here are a few helpful tips to speed things up!
- Prep Ahead – If you’re making ground beef tacos for another event, reserve 3/4 cup of the meat and freeze it for up to a month. You can then easily thaw it when you’re ready to prepare the mini tacos!
- Use Pre-Shredded Cheese – While I recommend grating your own cheese for optimal melting, I understand that sometimes shortcuts are needed! Pre-shredded cheese will work in a pinch, though it might not melt as evenly or quickly.
What to Serve with Tiny Tacos
This straightforward mini taco recipe serves well as an appetizer or snack but can also easily transform into a fun weeknight dinner. Below, you’ll find options for both occasions.
Choose one or more of these side dishes for a wholesome, balanced meal. Alternatively, incorporate a few complementary items to create an appetizer spread perfect for game days, gatherings, or potlucks.
Appetizer Pairing Ideas
Side Dish Suggestions
Recipe FAQs
What are the ingredients in tiny tacos?
Tiny tacos involve a small tortilla or a tortilla chip, baked with refried beans, meat, and cheese, then folded while still warm.
What other names do mini tacos go by?
Mini tacos are often referred to as tiny tacos, smallest tacos, or little tacos.
More Easy Appetizer Recipes
If you enjoyed this recipe, I recommend exploring additional easy recipes for your next busy evening!
Check out all my easy appetizer recipes here, or take a peek at some of our readers’ favorite recipes listed below.
Tiny Tacos
These charming little tacos are a delightful appetizer! Each is filled with taco meat, refried beans, and cheese, served with sour cream for dipping.
Preparation Time: 10 minutes
Cooking Time: 8 minutes
Total Time: 18 minutes
6 Servings
Ingredients
For garnish and dipping (optional)
Instructions
Preheat the oven to 375˚F.
Lay out tortilla chip rounds in a single layer on a large baking sheet.
Place a generous teaspoon of refried beans in the center of each chip, followed by an equal amount of taco meat. Sprinkle cheese on top.
Bake for 6-8 minutes, or until the cheese is melted and the toppings are warmed through.
After taking the chips out of the oven, gently fold them in half to create a taco shape. Continue until all chips have become 24 tacos. Garnish with cilantro and serve with sour cream for dipping.
Recipe Notes
Best served hot, but may be reheated if needed.Suggestions for dips and toppings:
- Taco sauce
- Guacamole
- Salsa
- Pico de gallo
Substitutions:
- Monterey Jack: Substitute with Pepper Jack, a Mexican cheese blend, cheddar, or any cheese of your choice.
Scaling Instructions: This recipe is easily scalable; it can be doubled for larger events or halved for smaller servings.
Nutritional Information
Serving: 4 tacos, Calories: 152 kcal (8%), Carbohydrates: 12 g (4%), Protein: 11 g (22%), Total Fat: 7g (11%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 26mg (9%),
293mg (13%), Potassium: 119mg (3%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 142IU (3%), Calcium: 99mg (10%), Iron: 1mg (6%)
