Skip to Content

Mini Beef Tacos

Baked Mini Beef Tacos make great appetizers or snacks for TV night. These beef bean and cheese mini tacos can be ready in about 30 minutes.

 

mini beef tacos

 

If you are like us, you love mini appetizers and I frequently browse the freezer aisle for ideas.  Those little crispy mini tacos are so appealing and we decided to create a homemade version.   And since Ortega™ came out with those little taco shells, the sky is the limit for mini taco recipes.

 

 

 

This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you. 

mini taco shells

These mini tacos shells are just the perfect size for mini appetizers.  A serving (per the box) are 4 shells and just 140 calories.  Aren’t they just too cool?  You can find them at Walmart, Kroger, Safeway or online on our  Amazon Link. 

 

beef and cheese mini tacos

 

Most of these ingredients for these beef and cheese mini tacos, we keep in our pantry or in our freezer so we can make them anytime.  They are perfect for a Mexican themed cocktail party, Football Sunday or a family movie night.   Also if you check the spiciness, children love love them!   Just their size, right? 

 

Mini Beef Tacos Recipe:

Ingredients:

  • 16 ounce can refried beans, heated
  • 1 pound ground beef
  • 1 small onion, finely chopped
  • 1 packet taco seasoning
  • 10-ounce can Rotel (diced tomatoes with green chilies)
  • 1/3 cup water
  • 4 ounces cream cheese, cubed
  • 2 cups shredded Mexican blend cheese
  • 1 package Ortega taco slider shells

 

Equipment Needed:

 

How to make baked mini beef and bean tacos:

 

Browning ground beef and onions

 

Start the mini tacos by preheating your oven to 400° F and heating a large skillet on medium heat.  Add the ground beef and onion to the skillet.  Break up the ground beef using spatula or better yet, a meat chopper.  Continue to cook until meat is brown and onions are translucent. 

 

ground beef, tomatoes, seasoning

 

Add the taco seasoning, tomatoes, and water and stir to mix well.  Simmer for 5 to 10 minutes until the liquid has reduced.

 

adding cream cheese to the meat mixture

 

Cut the cream cheese into cubes to allow it to melt easier and add to the beef taco mixture.  Stir until the cream cheese is melted and well combined with the meat.  

 

Adding beans to mini taco shells

 

Spread the heated refried beans into the bottom of each mini taco shell and place in baking dish. 

 

mini beef and bean tacos

 

Spoon the taco beef mixture into the shells, filling each about halfway. 

 

beef and cheese mini tacos

 

Top each mini beef and bean taco with the shredded Mexican blend cheese.

 

Baked Mini Tacos

 

Place baking dish in your preheated oven and bake for 10 minutes, until the shells are crispy and the cheese is melted.

 

Melted cheese in the baked mini tacos

 

These Mini Beef Tacos come out of the oven crunchy, cheesy and oh so delish.   You can top them with chopped green onions or go with any traditional taco toppings.   Suggestions for taco toppings are avocados, guacamole, jalapeños, chopped tomatoes, pico de gallo and/or salsa. 

 

Other Mexican Food Appetizers:

 

Click HERE to save this Baked Mini Tacos Recipe to Pinterest

 

beef and cheese mini tacos
Print Recipe
No ratings yet

Mini Beef Tacos

Baked Mini Beef Tacos make great appetizers or snacks for TV night. These beef bean and cheese mini tacos can be ready in about 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Mexican, Tex Mex
Keyword: Baked Mini Beef Tacos, beef and bean mini tacos, beef and cheese mini tacos, Mini Beef Tacos
Servings: 9
Calories: 319kcal
Author: Evelyn Osborn

Equipment

Ingredients

Instructions

  • Start the mini tacos by preheating your oven to 400° F and heating a large skillet on medium heat. Add the ground beef and onion to the skillet. Break up the ground beef using spatula or better yet, a meat chopper. Continue to cook until meat is brown and onions are translucent.
  • Add the taco seasoning, tomatoes, and water and stir to mix well. Simmer for 5 to 10 minutes until the liquid has reduced.
  • Cut the cream cheese into cubes to allow it to melt easier and add to the beef taco mixture. Stir until the cream cheese is melted and well combined with the meat.
  • Spread the heated refried beans into the bottom of each mini taco shell and place in baking dish.
  • Spoon the taco beef mixture into the shells, filling each about halfway.
  • Top each mini beef and bean taco with the shredded Mexican blend cheese.
  • Place baking dish in your preheated oven and bake for 10 minutes, until the shells are crispy and the cheese is melted.
  • These Mini Beef Tacos come out of the oven crunchy, cheesy and oh so delish. You can top them with chopped green onions or go with any traditional taco toppings. Suggestions for taco toppings are avocados, guacamole, jalapeños, chopped tomatoes, pico de gallo and/or salsa.

Notes

Make 18 mini tacos

Nutrition

Calories: 319kcal | Carbohydrates: 5g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 335mg | Potassium: 194mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 394IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 1mg

Recipe Rating