Mini Tacos Recipe
These mini tacos are a quick and easy dinner idea that kids and adults will both enjoy. They are budget-friendly, easy to
Servings: 24
Ingredients
- 6 medium tortillas
- 1 lb ground beef or chicken for chicken mini tacos
- 1½ cups tomato sauce about 400 ml
- 1½ cups shredded cheese about 150 g
- 1 small can corn drained, (1 cup)
- 1 red bell pepper chopped
- 1 red onion chopped
- 3 garlic cloves minced
- 2 tbsp oil
- 1 tsp sweet paprika
- ½ tsp red pepper flakes
- 1 tsp salt
Instructions
- Heat the oil in a large pan. Add the ground beef and cook until crumbly.
- Stir in onion, garlic, and bell pepper. Cook for a few minutes.
- Add tomato sauce, corn, paprika, pepper flakes, and salt. Cover and simmer for 5–10 minutes.
- Cut small circles from tortillas using a glass or cutter (about 3 in / 7–8 cm wide).
- Place the tortilla rounds in a muffin tin, spoon in 1–2 tbsp of filling.
- Sprinkle with cheese and bake at 400°F (200°C) for 20 minutes, until golden and crispy.
- Serve warm with sour cream, salsa, guacamole, or pickled onions.
Video
Notes
- Air fryer option: Cook the filled mini tacos at 375°F (190°C) for 8–10 minutes.
- Don’t overfill the tacos — 1–2 tablespoons is enough.
- Use a muffin tin so the tortillas keep their shape.
- Swap the beef for chicken or beans to make it different.
- Freeze extras and reheat in the oven or air fryer.
Nutrition
Calories: 110kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 282mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 323IU | Vitamin C: 8mg | Calcium: 54mg | Iron: 1mg
