Cheesy Mini Tacos

I never thought much about mini tacos until my kids started asking for them at every party we went to. They’d skip right over the regular-sized tacos and make a beeline for the tiny ones on those little corn tortillas.

It took me a while to figure out why they loved them so much. Turns out, mini tacos are just easier for small hands to handle. No messy drips down their arms, no filling falling out all over their plates. Plus, they can try a bunch of different flavors without getting too full. Now I make them at home all the time—and honestly, I think I like them even more than the kids do.

What Kind of Tortillas Should I Use?

Both corn and flour tortillas work great for mini tacos, so it really comes down to your personal preference. Corn tortillas have a slightly nuttier flavor and hold up well to filling, while flour tortillas tend to be a bit softer and more pliable. If you’re going for authentic street taco vibes, corn is the way to go, but flour tortillas are perfect if you want something that’s easier for kids to handle. Make sure to warm your tortillas before assembling – you can do this quickly in a dry skillet for about 30 seconds per side or wrap them in damp paper towels and microwave for 20-30 seconds.

Options for Substitutions

These mini tacos are super easy to customize based on what you have in your kitchen:

• Ground beef: You can easily swap the beef for ground turkey, chicken, or pork. For a vegetarian option, try crumbled firm tofu, black beans, or lentils – just adjust the cooking time since they won’t need as long to cook through.
• Taco seasoning: No packet on hand? Make your own with 1 teaspoon each of chili powder and cumin, plus 1/2 teaspoon each of paprika, garlic powder, and onion powder. Add a pinch of cayenne if you like heat.
• Corn or flour tortillas: Either type works great for this recipe. Corn tortillas give a more authentic taste, while flour tortillas are softer and easier for kids to handle. You can also use regular-sized tortillas and just cut them smaller.
• Shredded cheese: Any melting cheese works here – cheddar, Mexican blend, Monterey Jack, or even mozzarella. You could also use crumbled queso fresco or feta for a different flavor.
• Tomato sauce: Salsa, crushed tomatoes, or even ketchup mixed with a little water can work as substitutes. Each will give a slightly different flavor, but all taste good.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mini tacos is overcrowding the pan while cooking the ground beef, which causes it to steam instead of browning properly – cook in batches if needed to get that nice caramelized flavor.

Another common error is not draining the fat from the cooked beef before adding the taco seasoning and tomato sauce, which can make your filling greasy and watery.

To prevent your tortillas from cracking when folding, warm them first by wrapping in damp paper towels and microwaving for 30 seconds, or quickly heat each one in a dry skillet for about 15 seconds per side.

Don’t overfill your mini tacos with too much meat mixture – about a tablespoon per taco is perfect, as overstuffing makes them messy to eat and harder to fold properly.

What to Serve With Mini Tacos?

Mini tacos are perfect for parties and gatherings, so I love setting up a little taco bar with all the classic toppings. Think diced tomatoes, shredded lettuce, sour cream, guacamole, and maybe some pickled jalapeños for those who like a little heat. A big bowl of Mexican rice and some refried beans on the side make these little bites feel like a complete meal. For drinks, margaritas or cold beer are always a hit, but even some fresh lime agua fresca works great for a family-friendly option.

Storage Instructions

Refrigerate: These mini tacos are great for meal prep! Store them in an airtight container in the fridge for up to 3 days. I like to keep the toppings separate if I’m planning to eat them later, so the tortillas don’t get soggy.

Freeze: You can freeze these little guys for up to 2 months in freezer-safe containers or bags. Just make sure they’re completely cooled first, and consider wrapping them individually in foil if you want to grab just a few at a time.

Warm Up: To enjoy your mini tacos again, just pop them in a 350°F oven for about 10-15 minutes until heated through. You can also microwave them for 30-60 seconds, but the oven keeps the tortillas from getting too soft.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 150-160 g

Ingredients

For the taco filling:

• 1 lb lean ground beef
• 1 tbsp taco spice blend
• 2 tsp olive oil
• 1/2 cup tomato sauce (I like Muir Glen brand)

For assembling and baking:

• 24 small (4-inch) tortillas (corn or flour)
• Extra olive oil (for brushing tortillas)
• 1 cup shredded cheese (cheddar or a Mexican blend works well)

Step 1: Preheat the Oven and Prepare Baking Sheets

Preheat your oven to 400° Fahrenheit.

Line two baking sheets with parchment paper.

This will ensure the tacos cook evenly and don’t stick to the pans.

Step 2: Cook the Ground Beef

• 2 tsp olive oil
• 1 lb lean ground beef

Heat 2 teaspoons of olive oil in a skillet over medium-high heat.

Add the lean ground beef and cook until it’s browned throughout, about 5-7 minutes.

Use a spatula or wooden spoon to break up the meat into small pieces as it cooks.

Once browned, drain off any excess fat from the skillet.

Step 3: Season the Beef

• 1 tbsp taco spice blend
• 1/2 cup tomato sauce
• browned ground beef from Step 2

Add the taco spice blend and tomato sauce to the browned beef in the skillet.

Stir well to combine, making sure that the seasoning and sauce evenly coat the beef.

Let the mixture cook over medium-low heat until the sauce has absorbed into the meat, about 3-5 minutes.

I like to let the meat mixture get a little thick here so it stays put in the tacos later.

Step 4: Prepare and Fill the Tortillas

• 24 small (4-inch) corn or flour tortillas
• extra olive oil for brushing tortillas
• 1 cup shredded cheese
• beef mixture from Step 3

Lay out the 24 warmed tortillas across the prepared baking sheets.

Brush or spray both sides of each tortilla with olive oil to help them crisp up in the oven.

Add a generous amount of shredded cheese to each tortilla, then spoon some of the seasoned beef mixture (from Step 3) on top of the cheese.

Try to distribute the fillings evenly among all tortillas.

Step 5: Bake and Crisp the Tacos

Bake the filled tortillas for 2 minutes in the preheated oven.

Remove from the oven and carefully fold each tortilla in half, pressing gently so they keep their shape.

If the tacos don’t stay folded, you can place a second baking sheet on top to hold them down.

Return to the oven and bake for an additional 8-10 minutes, or until the tortillas are brown and crispy.

For even crispier tacos, I sometimes leave them in an extra minute or two, watching closely to prevent burning.

Step 6: Serve the Tacos

Enjoy the crispy tacos immediately with your choice of toppings, such as salsa, sour cream, or fresh cilantro, if desired.

These tacos are best served hot right after baking.