Mini Ground Beef Party Tacos Recipe

Name: Mini Ground Beef Party Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10
Ingredients: 1 pound / 45 grams ground beef; 1 can (8 ounces / 227 grams) diced tomatoes, with liquid; 2 tablespoons powdered chile pepper (such as ancho or chipotle chile); 2 tablespoons dried oregano; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 36 4-inch-diameter corn tortillas or 48 3-inch-diameter corn tortillas*; 3 tablespoons vegetable oil; 1 cup shredded cheddar cheese; Guacamole or Mexican table sauce(s) of your choice

Prep: 25 mins

Cook: 15 mins

Total: 40 mins

Servings: 8 to 10 servings

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These are a big hit at fiestas, and they also make a hearty afternoon snack. The meat filling can be made ahead if you like, then reheated as needed right before assembling the tacos. Once you’ve mastered the basic recipe, scroll down for a few scrumptious variations.

12 large (king size) corn tortillas
1 pound ground beef
1 (8-ounce) can diced tomatoes
2 tablespoons ground ancho or chipotle chile
2 tablespoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 tablespoons vegetable oil
1 cup shredded cheddar cheese
Guacamole or Mexican table sauce(s) of choice, for garnish

Gather the ingredients.

The Spruce / Eric Kleinberg
Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.

The Spruce / Eric Kleinberg
Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.

The Spruce / Eric Kleinberg
Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.

The Spruce / Eric Kleinberg
Reduce to a simmer until liquid has evaporated or been absorbed.

The Spruce / Eric Kleinberg
Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.

The Spruce / Eric Kleinberg
Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.

The Spruce / Eric Kleinberg
Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.

The Spruce / Eric Kleinberg

Recipe Variations

If you prefer fresh ingredients to dried seasonings, you can substitute finely diced fresh onion and garlic for the dried versions in this recipe. Add them to the browned ground beef (once any excess fat has been drained off) and sauté briefly with the meat before adding the tomatoes and other ingredients.
Use picadillo, carnitas, chicken, shrimp, or tuna salad to fill your tacos instead of the beef mixture in this recipe.
Trade the cheddar cheese for some other variety, preferably one that melts nicely, since the melty cheese helps to hold these tacos together. Try Mexican manchego or Chihuahua cheese for a slightly more authentic note.

Instant Pot Taco Meat

Nutrition Facts (per serving)
299	Calories
17g	Fat
19g	Carbs
17g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	299
% Daily Value*
Total Fat 17g	22%
Saturated Fat 6g	28%
Cholesterol 52mg	17%
Sodium 277mg	12%
Total Carbohydrate 19g	7%
Dietary Fiber 4g	13%
Total Sugars 1g
Protein 17g
Vitamin C 3mg	17%
Calcium 145mg	11%
Iron 3mg	14%
Potassium 388mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.