Description
These Tiny Tacos are a fun and easy appetizer made by topping crispy round tortilla chips with refried beans, seasoned taco meat, and melted colby jack cheese. Baked to perfection and garnished with fresh cilantro, they are perfect for parties or a tasty snack served with sour cream.
Ingredients
Scale
Ingredients
- 24 round tortilla chips
- ¾ cup refried beans
- ½ cup colby jack cheese, shredded
- ¾ cup taco meat (cooked and seasoned ground beef or preferred meat)
- Chopped cilantro, for garnish
- Sour cream, for serving
Instructions
- Preheat Oven: Preheat your oven to 375˚F (190˚C) to ensure it’s ready for baking the tacos evenly.
- Arrange Chips: Lay the round tortilla chips flat on a large baking sheet, spaced so they don’t overlap for even cooking.
- Add Toppings: Spread about a heaping teaspoon of refried beans down the center of each chip. Top the beans with an equal amount of seasoned taco meat, then sprinkle each chip with shredded colby jack cheese.
- Bake: Place the baking sheet in the preheated oven and bake for 6 to 8 minutes, or until the cheese has melted thoroughly and the toppings are heated through.
- Shape Tacos: Immediately after removing the chips from the oven, carefully fold each chip in half to form a mini taco shape. Repeat this for all the chips.
- Garnish and Serve: Sprinkle chopped cilantro over the folded tacos and serve them warm with sour cream on the side for dipping.
Notes
- Ensure the taco meat is fully cooked and seasoned before using.
- Use round tortilla chips for easy folding into taco shapes.
- For a vegetarian version, substitute taco meat with seasoned vegetables or plant-based crumbles.
- Serve immediately after baking for the best crispness and flavor.
- Feel free to add additional toppings like diced tomatoes or jalapeños if desired.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: Tiny Tacos, mini tacos, appetizer, easy snack, baked tacos, Mexican appetizer
