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These baked mini tacos are quick, crispy delicious, and perfect for little hands. Add your family’s favorite taco toppings for a meal that is fun to make and eat!
Mini Tacos
Being a mom taught me that mini-sized things have some kind of magic. Serve up regular tacos, and they might be interested, but bring out the mini tacos, and they can’t eat them fast enough.
By using smaller tortillas, these cheesy baked beef tacos are for the whole family. Add your family’s favorite toppings and you have a quick and simple meal that is balanced and delicious!
Baking these mini tacos makes them perfectly crisp and ready for those little hands to snatch up and eat. They stay melted together so kiddos won’t have to struggle to hold them while they dig in, unlike other soft-shell tacos.
And if your kids like mini versions of their favorite foods like mine do, try these mini waffles, mini pancakes, mini pizzas, and mini banana muffins!
These popular tacos are a great easy weeknight family dinner, and they are easy and popular enough to make for your next party or for Cinco de Mayo!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Taco seasoning – You can use store-bought but it’s so easy to make this homemade taco seasoning, made with a delicious blend of seasonings.
- Tortillas – I like to use street corn tortillas. It’s seriously the perfect size for this. You can also use a 4 inch biscuit or round cutter to make your own mini tortillas.
- Beef – Lean ground beef is best for this perfect little tacos recipe. We LOVE and trust ButcherBox’s commitment to delivering high-quality grass-fed, grass-finished beef straight to our door. Ground chicken or ground turkey would also work if you are looking for another taco meat option.
- Cheese – I like to shred my own cheese so that it is extra gooey. You can use cheddar cheese, Monterey jack, Colby jack cheese, or any other melty cheese your family likes. Cotija cheese or a Mexican cheese blend would also be delicious!
- Tomato sauce – Keeps the taco mixture moist and saucy.
Step-by-Step Instructions
Step 1: Heat oil in a skillet over medium high heat. Add the ground beef and cook until browned. Drain excess fat. Add the taco seasoning and tomato sauce.
Step 2: Stir to combine and cook the beef mixture over medium-low heat until sauce has absorbed into the meat.
Step 3: Lay out warmed tortillas across the baking sheets. Brush or spray both sides with olive oil. Add a generous amount of cheese to each of the tortilla.
Step 4: Top with beef mixture and bake for 2 minutes.
Step 5: Remove from oven and carefully fold tacos in half. Press gently. If they keep opening up, you can take a second large baking sheet and place it on top of the baking sheet with the tacos.
Step 6: Bake for 8-10 minutes or until the exterior of the tortillas browns and gets crispy.
Tips for Success
- To make the tortillas more pliable, wrap in a damp paper towel (6-8 at a time) on a plate and microwave them for 30 seconds.
- To keep your mini tacos closed while they bake, put another baking sheet on top so that the cheese can melt as the tacos get nice and crispy.
- Spraying or brushing your tortillas with olive oil helps them get perfectly crisp. If you don’t want to use olive oil, you can skip this step.
- Using smaller tortillas is what makes this mini taco recipe so much fun, but if all you have is larger tortillas, they would work just fine. You may have to cut the tacos in half to make them smaller for your little one.
- Since the meat is already cooked prior to baking the tacos, you will just bake them until the cheese is all melted on the inside and the shells are crisp on the outside.
Equipment
Even though I use my sheet pans ALL the time, whether it’s roasting vegetables or making various baked goods, I never thought to look into a high-quality one, partly because I didn’t think it’d make that much difference.
Turns out it makes ALL the difference in the world!
These are seriously my favorite sheet pans, and I can’t live without them now! They are super durable and conducts heat efficiently and evenly. This means your cookies, for instance, will start baking right away and stop baking as soon as you pull them out.
It also doesn’t warp, unlike all the other pans I’ve tried where one side becomes raised higher than the other, resulting in uneven cooking.
Mini Tacos Toppings
One of the best parts about this recipe is how much fun your family can have with colorful taco toppings! This is a great way to introduce more flavors and textures to your kiddos. Set up a taco toppings bar to make a fiesta right in your kitchen.
- Shredded cheese – Add some more cheese to the tops of your tacos for more gooey goodness. See my recommendations for cheese options above.
- Salsa or diced tomatoes – Use tomatoes from your garden or buy salsa from the store, whatever is easier for you!
- Sliced avocado or guacamole
- Fresh vegetables – Add shredded lettuce, chopped bell peppers, or some red onion for a bright crunch!
- Plain Greek yogurt or sour cream
- Cilantro or green onions – Sprinkle vibrant herbs for a delicious burst of flavor.
- Fresh lime juice – Squeeze a lime wedge over your mini tacos for a refreshing splash of citrus.
- Mexican rice
- Beans – Add iron and protein to your family’s tacos with black beans or refried beans.
- Green chiles
Serving Suggestions
The texture is quite crispy so it may be a bit challenging for your toddler to eat. However, it’s great texture exposure so let them explore.
If it’s too difficult, you can serve deconstructed with warmed tortilla so they can build their own soft mini tacos, as shown above.
Alternatively, you can assemble and microwave instead of baking.
You can also combine the beef mixture with quinoa, lentils, or use as a topping for mini pizza.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Storage
Transfer leftover tacos to an airtight container and store in the refrigerator for 3 days.
To freeze, place the mini tacos in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze the tacos until they are firm. Once frozen, transfer the mini tacos to airtight freezer-safe containers or resealable freezer bags. Freeze for up to 3 months.
FAQ
There are a few easy ways to warm tortillas for tacos depending on your preference and what is most convenient for you. You can warm them in the microwave by placing a damp paper towel between each tortilla and heating for 20-30 seconds or until they are warm and flexible.
To use the stovetop, heat a skillet or griddle over medium-high heat. Place tortillas on the skillet and heat for 20-30 seconds on each side so that it has a slight char.
Finally, you can also wrap in foil and toss them in the oven at 350 degrees for 10-15 minutes. This is a great option since you are using your oven to bake these mini beef tacos!
Of course! You can easily swap out the meat for plant-based alternatives like seasoned tofu, black beans, lentils, or mushrooms.
Mini taco shells can typically be found in the ethnic foods aisle of most grocery stores, near the regular-sized taco shells and tortillas. If you can’t find them, you can also use regular-sized tortillas and cut them into smaller rounds using a cookie cutter or knife.
More Mexican Dishes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Mini Tacos
Equipment
Ingredients
- 2 teaspoons olive oil and more for tortillas
- 1 pound lean ground beef
- 1 tablespoon taco seasoning
- 1/2 cup tomato sauce
- 1 cup shredded cheese
- 24 4 inch corn or flour tortillas
Instructions
- Preheat oven to 400° Fahrenheit and line two baking sheets with parchment paper.
- Heat oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Be sure to break up the meat into small pieces. Drain excess fat.
- Add the taco seasoning and tomato sauce. Stir to combine and cook over medium-low heat until sauce has absorbed into the meat, about 3-5 minutes.
- Lay out warmed tortillas across the baking sheets. Brush or spray both sides with olive oil. Add a generous amount of cheese to each of the tortilla and top with beef mixture.
- Bake for 2 minutes. Remove from oven and carefully fold tacos in half. Press gently. If they keep opening up, you can take a second baking sheet and place it on top of the baking sheet with the tacos.
- Bake for 8-10 minutes or until the exterior of the tortillas browns and gets crispy.
- Enjoy immediately with desired toppings.
Notes
- To make the tortillas more pliable, wrap in a damp paper towel (6-8 at a time) on a plate and microwave them for 30 seconds.
- To keep your mini tacos closed while they bake, put another baking sheet on top so that the cheese can melt as the tacos get nice and crispy.
- If it’s too difficult to eat for little hands, you can serve deconstructed with warmed tortilla so they can build their own soft mini tacos.
These were so delicious and a huge hit!
Delicious for the whole family and easy to make!
So happy you guys enjoyed this!
My toddler loves these! They come out nice and crunchy!
I’m so glad!!!
Tasty yet easy!
I’m so glad to hear that you enjoyed these tacos :). Yes, SO easy!