Description
Tiny Tacos are bite-sized, crispy tortilla pockets filled with a flavorful, spiced ground beef mixture and melted sharp cheddar cheese. Served with a tangy lime cilantro crema, these tacos make a perfect appetizer or party snack that combines crunchy textures with rich, savory flavors.
Ingredients
Scale
Beef Filling
- 2 lbs ground beef (or lean ground round)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 2 hot green chiles, diced
- 1/4 cup water (plus extra as needed)
Tortillas & Cheese
- 15 flour tortillas (8-inch), cut into mini circles using a round cutter
- 3 cups sharp Cheddar cheese, shredded
Lime Crema
- 1 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 tsp lime zest
- 2 tbsp fresh lime juice
- 1/2 tsp ground cumin
- 2 tbsp water
Instructions
- Prepare the Lime Crema: In a small bowl, combine sour cream, chopped cilantro, lime zest, lime juice, ground cumin, and water. Stir until smooth. Cover and set aside to let flavors meld while preparing the tacos.
- Cook the Beef Filling: Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks. Add finely chopped onion and minced garlic, sauté until onion is softened and translucent.
- Season and Simmer: Stir in chili powder, ground cumin, ground coriander, and salt. Add diced hot green chiles and about 1/4 cup water. Reduce heat to medium-low and simmer the mixture until it becomes saucy and slightly thickened, about 10 minutes. Add more water if needed to maintain sauciness.
- Cut Tortilla Circles: Using a round cutter, cut the 8-inch flour tortillas into mini circles about 2-3 inches in diameter. Keep the excess tortilla scraps for another use.
- Melt Cheese and Form Crispy Cheese Discs: Heat a clean skillet over medium heat. Place small mounds (about 1 tablespoon each) of shredded cheese in the skillet and cook until the cheese melts and the edges turn golden and crispy, forming cheese discs.
- Assemble Taco Shells: Press one tortilla circle gently into each melted cheese disc, topping it with a spoonful of the beef filling and then another sprinkle of shredded cheese on top.
- Fold and Set the Tacos: When the top layer of cheese is crispy and holding the shape firmly, carefully fold each taco in half using a spatula. Hold the taco folded in the skillet for a few seconds until it sets and holds its shape.
- Serve: Remove the tiny tacos from the skillet and arrange them on a serving platter. Drizzle with the prepared lime crema just before serving. Enjoy these bite-sized, crispy, and flavorful tacos as a delicious appetizer or party snack.
Notes
- Use lean ground round for a healthier option with less fat.
- If unavailable, substitute hot green chiles with jalapeños or canned diced green chilies.
- Cheese discs can be made ahead and kept crispy by cooling on parchment paper.
- Adjust chili powder and hot chiles according to your preferred spice level.
- Extra tortilla scraps can be toasted to make chips or re-used for quesadillas.
- These mini tacos are ideal finger foods for parties and gatherings.
