Mini Tacos for Kids
Bite-sized, crunchy, and packed with flavor, these Mini Tacos make a quick weeknight meal that doubles as a family favorite!
Servings 6
Ingredients
- 24 mini flour or corn tortillas 3-4 inch
- 1 lb lean ground beef or ground chicken or turkey
- 1 tbsp taco seasoning store-bought or homemade
- 1/2 cup tomato sauce
- 1 cup cheddar or monterey jack cheese shredded
- 1/2 cup refried beans
Toppings:
- diced tomatoes
- shredded lettuce
- sour cream
- salsa
Instructions
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
- Heat a large skillet over medium heat. Add the ground beef, breaking it up as you go, and cook until it is fully browned, about 5-7 minutes. Drain the excess fat.
- Stir in the taco seasoning and tomato sauce; simmer for 2-3 minutes until thickened. Remove from the heat.
- Stack the tortillas, wrap in a damp paper towel, and heat in the microwave for 30 seconds or until soft and pliable.
- Spread a thin layer of refried beans on each tortilla, then top with about 2 tablespoons of the meat mixture. Sprinkle with the shredded cheese, then place the tortillas flat on the prepared baking sheets. Put in the oven and bake for two minutes to melt the cheese.
- Using tongs or a spatula, fold each tortilla in half and gently press down. Place a second baking sheet on top to help hold the shape (optional).
- Return to the oven and bake for 8-10 minutes, flipping halfway through if you like, until the tacos are crispy and golden.
- Allow to cool slightly, then serve with toppings on the side for a fun build-your-own-taco experience!
Notes
- Homemade taco seasoning: mix 1 tsp cumin, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt.
- Warming tortillas before filling prevents cracking and makes folding easier.
- For softer tacos, use flour tortillas; for crispier tacos, corn tortillas and a little extra oil work best.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.
