Tex-Mex Mini Taco Bites

Whether you serve these mini taco bites as a main course or as appetizers at your next party, you'll love how easy they are to make.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 132 Calories

Ingredients

• 1 pound ground beef
• 1 cup canned kidney beans, drained
• 1 cup tomato sauce
• 6 (12 inch) whole wheat tortillas
• 1 cup diced tomatoes
• 1 (1 ounce) packet taco seasoning mix
• 1 tablespoon sliced green onions, or to taste
• 0.5 cup shredded Monterey Jack cheese
• 0.25 cup sour cream, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.

Step 3

Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.

Step 4

Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.

Step 5

Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.

Step 6

Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.

Step 7

Top with sour cream and green onion to serve.