Tiny Tacos
These Tiny Tacos are SO FUN! Bite-sized taco delights with crispy chips, savory meat, creamy beans, and melty cheese—perfect for parties or cozy nights in.
Equipment
- Baking Sheet
- Small Mixing Bowl
- Spatula
- Oven or microwave
- Serving platter
Ingredients
- 24 round tortilla chips The perfect base for your tiny taco creations.
- 1 cup refried beans Creamy and satisfying
- 1 cup colby jack cheese Melty and flavorful
- 1 cup taco meat Seasoned ground beef or turkey
- chopped cilantro Fresh and aromatic
- sour cream A creamy finishing touch
Instructions
- Preheat your oven to 350°F (175°C) to ensure the cheese melts perfectly and flavors meld together.
- Arrange the round tortilla chips in a single layer on a baking sheet to give them slight crispness and sturdiness.
- Using a spatula, spread about a teaspoon of refried beans onto each tortilla chip to keep things neat and tidy.
- Spoon a layer of taco meat on top of the refried beans, distributing it evenly across the chips for balanced flavor.
- Generously sprinkle colby jack cheese over each tiny taco for a gooey, melty texture.
- Bake the baking sheet in the preheated oven for about 10 minutes until the cheese is melted and bubbly. Watch carefully to avoid burning.
- Once baked, sprinkle chopped cilantro on top for fresh flavor and serve with a dollop of sour cream for a creamy finish.
Notes
- For a vegetarian option, omit the meat and substitute with additional beans or roasted vegetables.
- If you prefer a crunchier texture, fry the tortilla chips before assembling the tacos.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.
- You can customize toppings with diced tomatoes, jalapeños, avocado, or fresh salsa for extra flavor.
- Freeze assembled tiny tacos before baking for make-ahead convenience; bake from frozen adding a few extra minutes.