How to Make 20 Mini Tacos
Learn How to make 20 mini tacos with simple ingredients and a quick oven bake. These bite sized tacos are perfect for parties, snacks, or easy meals.
How to Make 20 Mini Tacos
These easy, oven baked mini tacos come together quickly using just a handful of simple ingredients. With their crispy shells and flavorful filling, they’re perfect for parties, snack platters, lunchboxes, or effortless weeknight dinners. Because they bake in the oven, you can make all 20 at once, no frying, no fuss, just delicious bite-sized tacos that everyone will love. Let’s walk through how to prepare, fill, and bake your tacos to golden perfection. Find more ideas 👉easy snacks and appetizers, Small Plates for every occasion recipes.
FAQ’s and Tips
Can I use soft tortillas instead of crunchy mini taco shells?
Yes! Mini soft tortillas work great. Just warm them briefly so they’re flexible, fill them, fold, and bake until lightly crisp on the edges.
How do I get the mini tacos to stay folded while baking?
Place them tightly side-by-side on the baking tray, or secure each taco with a toothpick before baking. Remove toothpicks before serving.
What fillings work best for mini tacos?
Ground beef, shredded chicken, pulled pork, beans, or sautéed veggies all work well. Just avoid fillings that are too runny so the shells stay crisp.
Can I freeze mini tacos?
Yes, freeze them unbaked on a tray, then transfer to a bag. Bake from frozen, adding 3–5 extra minutes.
What toppings go best with mini tacos?
Shredded cheese, pico de gallo, chopped lettuce, hot sauce, guacamole, and sour cream are all great choices. Add cold toppings after baking.
Tips
1. Warm the tortillas or shells first.
- This prevents cracking and makes folding easier.
2. Don’t overfill them.
- A tablespoon of filling is enough. Too much causes leaking and soggy shells.
3. Use a lined or greased baking tray.
- This helps crisp the bottom while preventing sticking.
4. Add cheese before baking for melty goodness.
- A sprinkle inside the taco helps glue the filling together.
5. Serve immediately for the best crunch.
- Mini tacos soften as they sit, so bake them just before serving.
6. Make a taco bar option.
- Prepare fillings and toppings separately so guests can assemble their own.
Ingredients for How to Make 20 Mini Tacos
- wheat tortillas
- ground beef
- shredded cheddar 🧀
- taco seasoning
- salt and black pepper to taste
- olive oil
- finely chopped tomato 🍅
- white onion, finely chopped 🧅
- fresh cilantro
- a few jalapenos
For the full amounts and the easy instructions see the recipe attached. Download or Print it and use the online cook mode for your convenience. 😉
How To make How to Make 20 Mini Tacos
- Heat a frying pan with 1 tablespoon oil. Add the ground beef and break it up into small pieces with a spatula. Cook for 6-8 minutes. Add 1 tablespoon taco seasoning, salt, and cook for 1 more minute. Cool and mix with the cheddar cheese.
- Using a 2.5-inch round cutter, form the tortillas into circles.
- Mix the oil with taco seasoning. Brush the circles with the flavored oil. Spoon 2 teaspoons of filling onto each circle and fold in half.
- Place the mini tortilla circles on a parchment-lined baking sheet. Bake at 392°F for 10–12 minutes, until: the mini tacos are crispy. Flip them after 5 minutes. Stir in the tomatoes, onion, cilantro, and jalapeno slices.
- Add to the mini tacos just before serving. Transfer to a plate, spread a layer of sour cream over them, and serve with fresh salsa.
- With their crispy shells and flavorful filling, they’re perfect for parties, snack platters, lunchboxes, or effortless weeknight dinners.
- Because they bake in the oven, you can make all 20 at once—no frying, no fuss, just delicious bite-sized tacos that everyone will love.
- Do not store or reheat.
- Baked Tacos can be customized. Add chipotle or mustard for a spicy flavor. Vegetarians can substitute the ground beef with bean or soy ground beef. Add corn for an authentic taste.
Recommendations
(click the highlighted heading for the recipe)
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PrintHow to Make 20 Mini Tacos
Learn how to make 20 mini tacos with simple ingredients and a quick oven bake. These bite sized tacos are perfect for parties, snacks, or easy meals.
- Prep Time: 20 min
- Cook Time: 6 min
- Total Time: 26 min
- Yield: 4 1x
- Category: Snacks and Appetizers
- Method: Oven cook and baking
Ingredients
- 4 wheat tortillas
- 1 cup ground beef
- 1 cup shredded cheddar
- 2 tablespoons taco seasoning
- salt and black pepper to taste
- 3 tablespoons olive oil
- For the salsa
- 3/4 cup finely chopped tomato
- 1/2 white onion, finely chopped
- 2–3 tablespoons fresh cilantro
- a few jalapenos
Instructions
- Heat a frying pan with 1 tablespoon oil. Add the ground beef and break it up into small pieces with a spatula. Cook for 6-8 minutes. Add 1 tablespoon taco seasoning, salt, and cook for 1 more minute. Cool and mix with the cheddar cheese.
- Using a 2.5-inch round cutter, form the tortillas into circles.
- Mix the oil with taco seasoning. Brush the circles with the flavored oil. Spoon 2 teaspoons of filling onto each circle and fold in half.
- Place the mini tortilla circles on a parchment-lined baking sheet. Bake at 392°F for 10–12 minutes, until:
- the mini tacos are crispy. Flip them after 5 minutes. Stir in the tomatoes, onion, cilantro, and jalapeno slices.
- Add to the mini tacos just before serving. Transfer to a plate, spread a layer of sour cream over them, and serve with fresh salsa.
- Do not store or reheat.
Notes
- Too much ground beef can make tacos mushy, while too much lean ground beef can make them dry.
- You can use store-bought taco seasoning or mix your own: sweet paprika, turmeric, chili powder, cumin, garlic powder, oregano, and a pinch of salt.
- For the shells, you can use wheat or corn tortillas. Cheese , Cheddar or Mexican blend are best, as they melt evenly and create a beautiful golden crust.
- After baking, add a fresh salsa of tomato, cilantro, and white onion.
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