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Now that so many of our friends have kids, my hosting motto is, “When in doubt, serve tacos.” Kids love them. Adults love them. Everyone loves them! And do you know what’s better than tacos? Mini tacos! Not only are they delicious, they’re absolutely adorable and easy to both serve and eat. Since May is Beef Month, I thought it’d be both fun to share my favorite mini beef tacos recipe with y’all in today’s post! It’s adapted from Pizzazzerie’s Entertain in Style and involves making my own shells and using one pound of ground beef, an onion, and some seasoning for the filling. They’re perfect for summer fiestas, Cinco de Mayo, Día de los Muertos, and pretty much every occasion in between. Keep reading for a printable/shareable mini taco recipe card, plus tips on how to serve them!
How to Make Mini Beef Tacos
These mini beef taco appetizers are perfect for spring and summer, and they’ll be a guaranteed hit, even for picky eaters, at your next fiesta! Here’s everything you need to serve ten (multiply by two or three for larger parties)–
For the baked mini taco shells:
- 10 large soft flour tortillas (you’ll need to get 2 mini taco shells from each– even better if you can cut out 4)
- 3 or 4-inch round cookie cutter (I used one of these)
- Muffin tin
For the mini beef taco filling:
- 1 pound ground beef
- 1 medium white onion, chopped (yellow works great, too)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 1/2 cup Cotija cheese, crumbled
- 1/2 cup diced tomatoes
- Fresh cilantro, for garnish
- Fresh limes, for garnish
To start, preheat the oven to 350F. Use a round cookie cutter (either three or four-inch works well) to cut out as many mini taco shells from the soft flour tortillas as you can. If you don’t happen to have a round cookie cutter on hand, cut around a similarly-sized lid with a knife. Then, lightly spray each mini tortilla with cooking spray (I use this avocado oil spray) and microwave for ten seconds to make them more flexible. Finally, turn a muffin tin upside down and spray with nonstick cooking spray. Fold your warm taco shells in half and place them between the muffin spaces to allow them to bake into a taco shape. Bake for six to seven minutes or until lightly golden.
Tip- If you don’t have a muffin tin on hand, you can mold baking paper or tin foil to help prop up the sides in a Bundt cake pan. You can also place oven-safe ramekins upside down on a baking sheet to achieve the same taco-shaped result!
Meanwhile, in a nonstick skillet or pan, brown the ground beef and white onion until beef is fully cooked (between eight to ten minutes). Drain and stir in chili powder, garlic powder, and salt. Keep warm on simmer until you’re ready to assemble your mini tacos.
Once your mini taco shells are baked and your beef is ready, fill each baked mini taco with seasoned ground beef, diced tomatoes, and crumbled Cotija cheese. Garnish with fresh cilantro.Print
Quick + Easy Mini Beef Taco Appetizers
These colorful mini beef tacos are the perfect kid-friendly party appetizer! Fill the mini taco shells with seasoned ground beef, diced tomatoes, Cotija cheese, and cilantro or create your own taco bar and set out all the toppings for your guests to customize their own!
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 20 mini tacos 1x
5 soft flour tortillas
1 pound ground beef
1 medium white onion, chopped
1/2 teaspoon garlic powder
1 teaspoon chili powder
Salt and pepper, to taste
1/2 cup Cotija cheese, crumbled
1/2 cup diced tomatoes, drained
Fresh cilantro, for garnish
Fresh lime wedges, for garnish
Preheat oven to 350F.
Use a 3 or 4-inch round cookie cutter to cut out as many mini taco shells as you can from the flour tortillas (at least 2 per tortilla). Lightly spray each shell with cooking spray and microwave for 10 seconds to make more flexible. Then, turn a muffin tin upside down and spray with nonstick cooking spray. Fold each warmed shell in half and place in between the muffin spaces to create a “taco” shape. Bake for 5-7 minutes or until lightly golden.
In a medium nonstick skillet, brown ground beef and onion for 8-10 minutes or until beef is cooked thoroughly. Drain and stir in chili powder, garlic powder, salt, and pepper. Keep warm on simmer until ready to serve.
Fill each baked mini taco shell with ground beef, diced tomatoes, crumbled Cotija cheese, and cilantro. Serve immediately.
Lean these mini beef tacos up against lime wedges to keep them upright! Not only does it look nice, it allows guests to add a squeeze of lime to their tacos if they want to.
How to Serve Mini Tacos
Tacos can be a little hard to serve, since they naturally flop over without taco holder. So, instead of buying a bunch of unsightly mini taco holders, lean your mini beef tacos up against fresh lime wedges on a flat serving tray to keep them upright. Not only does it look nice, guests can use them to add a squeeze of lime to their mini tacos if they’d like, too.
Also, just in case guests prefer their tacos any particular way, I recommend putting out extra Cotija cheese, diced tomatoes, cilantro, and lime wedges in individual ramekins or fun, divided “taco bar” serving trays (like this one!). Other popular taco toppings include shredded lettuce, fresh avocado, guacamole, salsa (corn or tomato), sliced black olives, and sour cream. Having napkins on hand is a must, too, since colorful ingredients equal difficult stains.
What to Serve with Beef Tacos
If you need ideas for what to serve with your beef mini tacos, here are a few of my go-to cocktails and appetizers:
- Guacamole– We make ours with avocados, sliced cherry tomatoes, diced onion, diced cilantro, white vinegar, lime juice, and salt and pepper, and it’s amazing.
- Chips and salsa– Check out two of my favorite fruit salsa recipes here!
- Margaritas– These cilantro-lime mango jalapeño margaritas are a family favorite– and aside from the mango juice, you probably already have everything on hand.
As always, please don’t hesitate to let me know if you have any trouble with this recipe or any of my others! I love hearing from you guys, and I’m happy to help!
This post is sponsored by the Missouri Beef Industry Council. Follow along with them on Facebook, Instagram, Twitter, and Pinterest for updates on Missouri beef and related topics– from the farm to the fork! As always, all opinions are my own. Thank you so much for supporting the businesses and brands that make Diary of a Debutante possible!
Photography by Catherine Rhodes