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.