These Tiny Tacos are a blast! Mini tacos serve as the perfect two-bite appetizer—they’re sturdy enough for scooping sour cream and are ideal for game days and gatherings. With just 4 ingredients and under 20 minutes to prepare, they’re a breeze to make!
These Homemade Mini Tacos have quickly become my go-to appetizer recipe! Their ease of preparation and universal appeal make them a hit. They also double as a wonderfully simple, family-friendly meal!
You might assume that crafting tiny tortillas for these mini Mexican tacos would be tedious, but I have an ingenious shortcut: round tortilla chips! When piled high with taco meat, refried beans, and cheese, then baked, they soften just enough to fold in half right out of the oven.
After that, it’s simply a matter of arranging them on a platter, adding a sprinkle of chopped cilantro if desired, and pairing them with sour cream for dipping.
These little tacos are not only fun to prepare—they’re even more delightful to munch on.
Why I ADORE this dish!
- Incredibly easy to whip up – Just 4 ingredients and a few minutes in the oven is all you need before folding them and serving! These tacos are truly the simplest to make.
- Perfect for game day – Whether it’s the Super Bowl or another major sporting event, these baked mini tacos are bound to be the first to disappear.
- Super kid-friendly – Finger foods are a hit! These cheesy mini tacos are especially favored by children.
- Awesome for meals and snacks – This tiny tacos recipe is perfect for casual family snacks, lunches, or even dinners!
Recipe Insights
This Tiny Tacos recipe is as straightforward as it sounds! With just 4 ingredients, you can create a family-friendly appetizer or snack.
In this segment, I’ll share some tips and tricks for making Tiny Tacos to achieve the very best results.
Don’t forget to check the bottom for the COMPLETE recipe card.
Ingredients + Alternatives
- Tortilla chips – Round tortilla chips are excellent as little “tortillas” for this mini taco recipe.
- Refried beans – Use your favorite canned refried beans or try to make some from scratch (they’re fantastic!).
- Taco meat – Ground beef cooked and seasoned with taco spices. You could use my homemade taco seasoning or select a favorite 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 if that suits your taste better.
Make sure to check the recipe card at the end of this post for detailed quantities and a full list of ingredients.
Recipe Modifications
- Spicy Tiny Tacos– Enhance the taco meat by adding a spicy pickled jalapeño pepper before sprinkling on the cheese.
- Chicken Tiny Tacos– Replace ground beef with ground chicken or turkey in your taco mixture.
- Birria Tiny Tacos– Substitute the standard taco meat for flavorful beef birria.
- Loaded Tiny Tacos– Once baked, top each taco with shredded lettuce and diced tomatoes before folding. Pair with guacamole for a delicious bite.
- Vegetarian Tiny Tacos– Simply skip the taco meat and opt for vegetarian refried beans to create a meat-free version of these delightful tacos.
Recipe Step by Step
In this section, I will outline some essential steps in the recipe, but be sure to refer to the recipe card for detailed instructions for preparing Tiny Tacos.
Arrange tortilla chips on a baking sheet.
Distribute the refried beans and taco meat evenly among the chips.
Sprinkle shredded cheese on top.
Position in the oven until heated through and the cheese becomes melted.
While the chips remain warm, promptly fold them in half to create a taco.
Your delightful tiny loaded tacos are now ready to be served!
Recipe Tips
- Be cautious with filling – It’s tempting to go overboard with the stuffing (who doesn’t love more filling?), but try to hold back. Overstuffing can lead to ingredients spilling out when you fold the mini tacos.
- Opt for freshly grated cheese if available – While not essential, freshly shredded cheese typically melts more evenly compared to pre-shredded versions.
- Act quickly – Once you remove these baked mini tacos from the oven, there’s a brief moment when they are flexible enough to be bent into shape.
Recipe Short Cuts
If you’re pressed for time but still want to whip up this recipe, here are some tips to expedite the process!
- Prepare in advance – If you’re already making ground beef tacos for another occasion, set aside 3/4 cup of the taco meat and freeze it for up to one month. This way, you can simply thaw it when you’re ready to make the mini tacos!
- Utilize pre-shredded cheese – While my tip suggests grating your own cheese for the best melting characteristics, I understand that shortcuts are often necessary! Pre-shredded cheese will suffice, though it may not melt as uniformly or quickly.
Accompaniments for Tiny Tacos
This simple mini taco recipe is perfect as an appetizer or snack but can easily double as a fun weeknight dinner. Below, I’ll provide options for both scenarios.
Select one or multiple of these side dishes to create a nutritious, well-balanced dinner. Alternatively, include a few complementary items for an appetizer spread for game day, parties, potlucks, or any gathering.
Ideas for Appetizer Pairings
Suggestions for Side Dishes
Frequently Asked Questions about the Recipe
What ingredients are used in tiny tacos?
Tiny tacos consist of a small tortilla or a round tortilla chip, which is baked with refried beans, meat, and cheese, then folded in half while still warm.
What alternative names are there for mini tacos?
Mini tacos are also known as tiny tacos, smallest tacos, or little tacos.
Additional Easy Appetizer Recipes
Explore all my easy appetizer recipes here, or take a look at a few of our readers’ favorite recipes shared below.
Tiny Tacos
The most adorable appetizer around! These delicious little tacos are packed with taco meat, refried beans, and cheese, accompanied by sour cream for dipping.
Ingredients
For garnish and dipping (optional)
Instructions
Preheat the oven to 375˚F.
Arrange tortilla chip rounds flat on a large baking sheet.
Add a generous teaspoon of refried beans to the center of each chip, then top with an equal portion of taco meat. Scatter cheese on top.
Bake for 6-8 minutes, or until the cheese has melted and the toppings are heated through.
Upon removing the chips from the oven, gently fold them in half to form a taco. Repeat this process until all chips are transformed into 24 tacos. Top with cilantro and present with sour cream for dipping.
Recipe Notes
Additional dip and topping suggestions:
- Taco sauce
- Guacamole
- Salsa
- Pico de gallo
Substitutions:
- Monterey Jack: You can replace it with Pepper Jack, a Mexican cheese blend, cheddar, or another preferred cheese.
Scaling Instructions: This recipe can be easily doubled for larger gatherings or reduced by half 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%)
