These Beef and Cheese Mini Tacos are absolutely delicious. Use them as an appetizer or a special dinner, but either way, these are going to be the best tacos you ever make.
Beef and Cheese Mini Tacos
These little tacos are just delicious. They are such a treat to serve to guests, or family alike. They’re really easy to make, and they make a stunning presentation. These are sure to be a hit, so make sure you put this one in your favorites.
Ingredients
- Ground Sirloin- Any ground beef will work.
- Onion– I prefer to use yellow or white onions.
- Taco seasoning – You can use a premade package or make your own. Find the best homemade taco seasoning here.
- Garlic salt- This adds a great flavor.
- Sugar- The sugar adds a touch of sweetness.
- Salsa- Salsa goes amazing with tacos.
- Ranch Style beans- You can also use regular beans if you can not find these.
- Colby Jack cheese- Use shredded cheese or shred your own.
- Cherry tomatoes- Cherry tomatoes are best but grape tomatoes will work too.
- Limes – The limes will be washed and sliced.
- Green onions – These are used for topping the tacos.
- Soft flour Tortillas- Flour tortillas are best but corn can be used.
How to Make Mini Tacos
Cook the ground sirloin until it is cooked trough. Drain well once it is cooked.
Saute the onions for 2 minutes and then add the meat back to the pan and cook well with the onions.
Add the seasoning, sugar, salsa, beans and cheese.
Simmer for 20 minutes.
Should I Use Corn or Flour Tortillas?
I like to use flour tortillas with these tacos but you can also corn tortillas. The flour tortillas are easier to use because they are more pliable.
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Beef and Cheese Mini Tacos
Ingredients
- 1 pound ground Sirloin
- 1 medium onion - chopped divided - see instructions
- 2 Tablespoons Taco seasoning
- 1 teaspoon garlic salt
- 1 teaspoon sugar
- 2 cups Salsa
- 1 15 ounce can of Ranch Style beans drained
- 1 cup shredded Colby Jack cheese
- 1 carton of cherry tomatoes diced
- 2 limes - washed and sliced washed and sliced
- 1 bunch of green onions washed and chopped
- 1 package of soft flour Tortillas
Instructions
- Place the ground sirloin in a heavy bottom skillet, and cook meat to a golden brown, with no pink left. Remove cooked sirloin to a paper towel lined plate, and drain fat. Place the chopped onion in the skillet, and saute for 2 minutes. Return the meat to the skillet, and stir well with onion. Add the taco seasoning, garlic salt, sugar, salsa, ranch beans, and cheese, stir, and let simmer all together for about 20 minutes.
- While the taco meat is simmering, cut out the Tortillas; using a large biscuit cutter, or round cookie cutter (about a 4 inch cutter - see link) cut out the rounds, and place them on the back of a muffin tin, between the muffin cups. Bake at 350 for 10 minutes. Remove from oven and cool slightly. Fill with met filling, and place in oven and bake for 4 minutes. Remove from oven, and top with chopped tomatoes, and green onions. Serve with salsa, and sliced limes. Enjoy!
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2 comments on “Beef and Cheese Mini Tacos”
Thinking of making these for a very large crowd, and would like to know if they hold well together when placed in a pan loosely or does the meat tend to fall out?
These look so yummy! I’m thinking of making the filling, heating the shells, and putting it out with all the usual toppings (cheese, chopped tomatoes, olives, green onion, salsa, taco sauce, sour cream) and let guests make their own tacos. Thanks for the idea.