These Tiny Tacos are a total delight! Mini tacos make for the ideal two-bite starter—they’re sturdy enough for sour cream and perfect for gatherings and game days. With only 4 ingredients and a preparation time of under 20 minutes, they’re incredibly easy to put together!
These Homemade Mini Tacos have quickly become my favorite appetizer! Their simplicity and wide appeal ensure they are always a success. They can also be a wonderfully quick, family-friendly meal!
You might think making tiny tortillas for these mini Mexican tacos would be a hassle, but I have a clever hack: round tortilla chips! When piled high with taco meat, refried beans, and cheese, and baked, they soften just enough to fold right after coming out of the oven.
Afterward, it’s just a matter of presenting them on a platter, adding a sprinkle of cilantro if you’d like, and serving them with sour cream for dipping.
These little tacos are not just enjoyable to make—they’re even more delightful to eat.
Reasons I ADORE this dish!
- Extremely easy to prepare – With only 4 ingredients and a few minutes in the oven, you’re ready to fold and serve these tacos. They’re incredibly simple to make.
- Ideal for game day – Whether it’s the Super Bowl or another big sports event, these baked mini tacos are sure to be a crowd-pleaser.
- Super kid-friendly – Finger foods are always a hit! These cheesy mini tacos are especially loved by kids.
- Great for meals and snacks – This tiny taco recipe suits casual family snacks, lunches, or even dinners!
Recipe Insights
This Tiny Tacos recipe is as easy as it sounds! With just 4 ingredients, you can whip up a family-friendly appetizer or snack.
In this section, I’ll offer some tips and tricks for creating Tiny Tacos to ensure the best results.
Don’t forget to check at the end for the COMPLETE recipe card.
Ingredients + Alternatives
- Tortilla chips – Round tortilla chips work excellently as mini “tortillas” for this taco recipe.
- Refried beans – Use your favorite canned refried beans or try making some from scratch (they’re delicious!).
- Taco meat – Ground beef cooked and seasoned with taco spices. You can utilize my homemade taco seasoning or choose a favored pre-packaged mix from the store.
- Cheese – I prefer Monterey Jack cheese for these mini tacos, but you can opt for pepper jack, cheddar, or a Mexican cheese blend to suit your taste.
Make sure to consult the recipe card at the end for precise quantities and a complete list of ingredients.
Recipe Modifications
If you love this recipe as much as I do and are looking for quick ways to modify it, these suggestions might help!
- Spicy Tiny Tacos– Kick up the taco meat by adding a spicy pickled jalapeño pepper before sprinkling on the cheese.
- Chicken Tiny Tacos– Swap out ground beef for ground chicken or turkey in your taco mixture.
- Birria Tiny Tacos– Replace the typical taco meat with flavorful beef birria.
- Loaded Tiny Tacos– After baking, top each taco with shredded lettuce and diced tomatoes before folding. Serve with guacamole for a delightful bite.
- Vegetarian Tiny Tacos– Simply omit the taco meat and use vegetarian refried beans for a meat-free version of these tasty tacos.
Recipe Step by Step
In this segment, I’ll outline some key steps in the recipe, but be sure to check the recipe card for detailed instructions on making Tiny Tacos.
Arrange in the oven until fully heated and the cheese is melted.
While the chips are still warm, quickly fold them in half to form a taco shape.
Your delicious tiny loaded tacos are ready to be enjoyed!
Recipe Tips
- Watch the filling – It’s easy to be tempted to add too much filling, but resist the urge. Overloading can cause the ingredients to spill when you attempt to fold the mini tacos.
- Choose freshly grated cheese when possible – Although it’s not mandatory, fresh cheese typically melts more uniformly than pre-packaged shredded varieties.
- Be swift – After taking the baked mini tacos out of the oven, there’s a brief window where they remain pliable enough to shape.
Recipe Short Cuts
If you’re short on time but still want to create this recipe, here are some helpful tips to speed up the process!
- Prep Ahead – If you’re planning to make ground beef tacos for another event, consider setting aside 3/4 cup of the taco filling and freezing it for up to one month. This way, you can easily thaw it when you’re ready to prepare the mini tacos!
- Use Pre-Shredded Cheese – While I recommend grating your own cheese for optimal melting, I know that sometimes shortcuts are necessary! Pre-shredded cheese will work, though it might not melt as evenly or quickly.
Accompaniments for Tiny Tacos
This straightforward mini taco recipe works wonderfully as an appetizer or snack but can also transform into a fun weeknight dinner. Below, I’ll outline options for both uses.
Choose one or several of these side dishes to create a nutritious and balanced meal. Alternatively, include a few complementary items for an appetizer spread suitable for game day, gatherings, potlucks, or any special occasion.
Appetizer Pairing Ideas
Side Dish Suggestions
Frequently Asked Questions about the Recipe
What ingredients are used in tiny tacos?
Tiny tacos are made with a small tortilla or round tortilla chip, filled with refried beans, meat, and cheese, then folded in half while still hot.
What other names exist for mini tacos?
Mini tacos may also be referred to as tiny tacos, smallest tacos, or little tacos.
Additional Easy Appetizer Recipes
If you enjoyed this recipe, I recommend checking out more easy recipes for your next busy night!
Feel free to explore all my easy appetizer recipes here, or take a look at a few of our readers’ favorite recipes listed below.
### Tiny TacosThe cutest appetizer you’ll ever make! These delightful tiny tacos are filled with seasoned meat, refried beans, and cheese, served with sour cream for dipping.
Preparation Time: 10 minutes mins
Cooking Time: 8 minutes mins
Total Time: 18 minutes mins
6 Servings
Ingredients
For garnish and dipping (optional)
Instructions
Preheat the oven to 375˚F.
Place tortilla chip rounds in a single layer on a large baking sheet.
Spoon a generous teaspoon of refried beans onto the center of each chip, followed by an equal amount of taco meat. Top with cheese.
Bake for 6-8 minutes, or until the cheese has melted and the toppings are adequately warmed.
After taking the chips out of the oven, carefully fold each one in half to create a taco shape. Continue until all chips are made into 24 tacos. Garnish with cilantro and serve with sour cream for dipping.
Recipe Notes
While best served hot, they can also be reheated if needed.Dip and topping recommendations:
- Taco sauce
- Guacamole
- Salsa
- Pico de gallo
Substitution Options:
- Instead of Monterey Jack, you may use Pepper Jack, a Mexican cheese blend, cheddar, or any cheese you prefer.
Scaling Suggestions: This recipe can easily be doubled for larger events or halved for smaller servings.
Nutritional Information
Serving: 4 tacos, Calories: 152 kcal (8%), Carbohydrates: 12 g (4%), Protein: 11 g (22%), Total Fat: 7g (11%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 26mg (9%), Sodium:
293mg (13%), Potassium: 119mg (3%), Fiber: 2g (8%), Sugar: 1g (1%), Vitamin A: 142IU (3%), Calcium: 99mg (10%), Iron: 1mg (6%)
