Mini Tacos

Mexican Food makes dinnertime a breeze because everyone loves it! These mini tacos are made with a crispy mini shell with a delicious taco meat filling. Add your favorite toppings for a meal that everyone will love with full of flavor.

If you love these mini tacos then you will love Chicken Street Tacos, 3 Ingredient Chorizo Street Tacos and Easy Keto Street Tacos Recipe.

Why This Recipe Works

We love these mini tacos because we can serve them as a main dish recipe or as an appetizer. You can even prepare ahead of time and store in the freezer for a quick after school snack.

Because of their mini size, they are perfect to dip into salsa, guacamole and sour cream. If you need the perfect meal to serve to a crowd, make these Easy Mini Beef Tacos.

Ingredients

• Street Taco-Sized Corn Tortillas – Feel free to use any type of tortillas
• Ground Beef – We recommend to use lean ground beef for less grease
• Taco Seasoning – Use spice packet or make Taco Seasoning Recipe
• Shredded Cheddar Cheese – Colby Monterrey Jack is another family favorite
• Cooking Spray – Olive oil or Vegetable Oil will also work
• Toppings – These are optional but we suggest Diced Tomatoes, Salsa, Shredded lettuce, Sour Cream

Scroll to the bottom for the full recipe in the recipe card.

Substitutions Ideas

• Change Meat – Feel free to change the taco beef with ground turkey, shredded chicken or pork.
• Spices – Feel free to add in your favorite spices instead of the taco seasoning. If all you have is cumin, oregano and chili powder, your taco meat will still be delicious. We like to add in a 1 tsp of garlic salt or garlic powder and onion powder when we cook the ground beef.

How to Make Mini Tacos

• Step 1 – Preheat oven to 375°F.
• Step 2 – In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks.
• Step 3 – Once the beef is fully cooked, drain any excess fat. Stir the taco seasoning and water. Simmer for 3-5 minutes until the water is absorbed and the meat is well-coated with seasoning.

• Step 4 – Lightly spray both sides of each tortilla with cooking spray.
• Step 5 – Microwave the tortillas based on the package instructions so that they are pliable. Drape each tortilla over two bars of an oven rack to create a taco shell shape or place the taco shells in between the bottom of a muffin tin.

• Step 6 – Bake for 7-9 minutes until the mini taco shells are crispy and holding their shape. Keep an eye on them to prevent burning.
• Step 7 – Remove the taco shells from the oven and let them cool for a minute until they’re safe to handle.
• Step 8 – Fill each taco shell with about 1 tablespoon of the seasoned beef and sprinkle with shredded cheese.
• Step 9 – Return the filled tacos to the oven for 2-3 minutes, just until the cheese is melted.
• Step 10 – Serve immediately with optional toppings on the side. Enjoy!

Expert Tips

• Pan to Use – If you don’t want to use the oven rack method, you can drape the tortillas over an upside-down muffin pan instead.
• Flour Tortillas – Corn tortillas are traditional and tend to crisp up well, but flour tortillas can be used if preferred. Just watch them closely in the oven as they may cook faster.
• Regular Tortillas – If you can’t find 4-inch street taco-sized tortillas, you can use regular tortillas and cut them down with a round cookie cutter to achieve the mini size.
• Heat Tortilla – To make the corn tortilla more pliable we recommend to heat them in the microwave in a damp paper towels for about 30 seconds.

What to Serve with Mini Tacos

Mini Tacos are great served with your favorite taco toppings and side dish recipes. We like to set up a taco bar with all of our favorite toppings so everyone can add their own.

• Chopped Onions
• Fresh Cilantro
• Guacamole Recipe
• Sour Cream
• Slice Black Olives
• Diced Tomatoes with Green Chiles

Make sure to add a side of Easy Crockpot Refried Beans Recipe, Slow Cooker Black Beans, Mexican Rice and Queso Fundido with Tortilla chips to complete your meal.