Mini Beef Taco Bowls Recipes

BAKED MINI BEEF TACOS

Steps:

• Preheat your oven to 425ºF and place a sheet on aluminum foil on a large baking sheet.
• Wrap the mini corn tortillas and place in the microwave until pliable, about 30 seconds. Remove from the microwave and place about a Tablespoon on the shredded beef and a sprinkling of cheese. Fold in half and seal with a toothpick. Repeat with remaining tacos.
• Place in the oven and bake 10 minutes. Flip tacos over and continue to bake until golden brown and crispy, about 8 minutes more. Remove from the oven discard toothpicks. Serve with salsa and guacamole.

MINI GROUND BEEF PARTY TACOS

Steps:

• Gather the ingredients.
• Use a biscuit cutter or a drinking glass that is 3 to 4 inches in diameter to cut 3 or 4 rounds out of each large tortilla. Set aside.
• Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat.
• Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.
• Reduce to a simmer until liquid has evaporated or been absorbed.
• Pre heat oven to 400 F/204 C. Arrange mini tortilla rounds on cookie sheets. Use a pastry brush or your fingers to brush each side of the tortilla rounds with a little vegetable oil.
• Place a tablespoon of the ground beef mixture and a pinch of cheese on each tortilla. Fold over each piece in such a way as to form half-moon-shaped packets with the filling inside. Lightly press tortilla edges together.
• Bake your mini tacos for about 10 minutes, until tortillas start to brown. Serve immediately. Offer sour cream, guacamole, basic salsa, and your favorite Mexican table sauce (or more than one!) as a dip/condiment.

MINI BEEF TACO BOWLS

Steps:

• Heat oven to 350°F.
• Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
• Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
• Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.

MINI TACO BOWLS

Steps:

• Heat oil in a medium sized frying pan on medium high heat. Add ground meat and cook while stirring for about 10 minutes or until meat is browned and no longer pink.
• Add sauce to skillet and turn heat to low. Simmer for 5 more minutes until pan is bubbling.
• Fill the dippers with a small amount of ground meat then top with assorted toppings.

CANNOLI MINI TACO BOWLS

Steps:

• In medium bowl, beat ricotta cheese, whipping cream, icing sugar, vanilla and orange peel with electric mixer on medium speed until creamy. Cover and refrigerate.
• Meanwhile, in deep fryer or 3-quart (3 L) heavy-bottomed pot, heat at least 2 inches (5 cm) oil to 350°F. In large resealable food-storage plastic bag, add granulated sugar and cinnamon.
• Place bowls in batches in preheated oil; fry 1 minute on each side, using tongs to turn bowls halfway through, until lightly brown all over. Drain bowls upside down on paper towel-lined cookie sheet until slightly cool; toss 4 bowls at a time in cinnamon sugar mixture to coat. Remove to cooling rack to cool completely.
• Just before serving, remove filling from refrigerator, and fill decorating bag fitted with large piping star tip. Pipe filling into cooled bowls, and sprinkle with chocolate chips. Top with mint leaves. Serve immediately. Store any remaining filled bowls in refrigerator.

MINI TACO BOWLS

Steps:

• 1. Preheat oven to 375.
• 2. Sprinkle each tortilla lightly with water and stack them on a plate. Cover the top with another plate turned upside down and microwave the tortillas for 1 minute or until warm. Turn two 12 cup muffin pans upside down. Mist each side of a tortilla lightly with cooking spray and center it in the space between 4 muffin cups, creating a bowl. Repeat with the 5 remaining tortillas, forming 3 bowls on each tin. Bake in the oven for 8-10 minutes.
• 3. While the tortilla bowls are baking, spray a large skillet with cooking spray and add the ground beef and brown. Add 1/3 cup water and taco seasoning, bring to a boil and then reduce heat to simmer 3-4 minutes.
• 4. Let the tortilla bowls cool for a few minutes after removing them from the oven. In each bowl, layer 1/4 cup meat, 1 TBSP cheese, 1 TSP taco sauce, 4 quarters of grape tomato and some shredded lettuce.

MINI BEEF TACO BOWLS

Steps:

• Heat oven to 350°F.
• Line 8 muffin cups with tortillas. Carefully fold back edges of tortillas to leave openings in centers for the filling.
• Bake 10 min. Meanwhile, brown meat in large skillet; drain. Return meat to skillet.
• Add salsa to meat; mix well. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally. Spoon into tortilla bowls. Top with remaining ingredients.