Twice Is Nice Stacked Mini Tacos Recipes

TWICE AS NICE TACOS

Steps:

• For the filling: Heat the oil in a deep skillet over medium heat. Add the onions, and saute until golden, 2 to 3 minutes. Add the meat, tomato paste, cumin, coriander, paprika and cloves. Stir well to mix. Season with the salt. Reduce the flame to medium-low. Cook for 15 minutes.
• Meanwhile, heat the tortillas on a grill. Wrap them in a towel to keep them warm.
• To serve, bring the tortillas, guacamole, salsa, cheese and meat filling to the table, and serve them family style.

MINI TACOS

Steps:

• Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
• Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
• Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
• Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
• Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

QUICK AND EASY MINI TACOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix. Bring to a boil; reduce heat and let simmer, stirring occasionally, for 5 minutes.
• Lay scoop-style tortilla chips out on a microwave-safe plate, and spoon in the prepared beef, working in batches as needed. Sprinkle Cheddar cheese on top and microwave until the cheese on top is completely melted, about 1 minute. It will be hot so don't eat it right away. Serve warm.

TINY TACOS

Steps:

• Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
• Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
• Preheat the oven to 350 degrees F (175 degrees C).
• Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
• Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
• Bake in the preheated oven until cheese melts, about 3 minutes.
• Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
• Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

TWICE IS NICE STACKED MINI TACOS

Steps:

• 1. Heat oven to 375. Spray 18 muffin cups w/ cooking spray. In lg skillet, over med-high, brown ground turkey or beef. If using beef, drain fat.
• 2. Add taco seaoning and water called for on taco seasoning packet. Simmer for 5 mins. Place 1 wonton on bottom of each muffin cup. Place 1 tbsp beans in each cup, crush tortilla chips and place some on top of beans. Top w/ 1 tbsp meat and 1 tbsp cheese.
• 3. Repeat layers: wonton, beans, chips, taco meat and cheese. Bake 15 mins. Top w/ some tomatoes, onions and sour cream.