Get ready for the cutest and tastiest mini tacos you’ll ever make. This Beef and Bean Tiny Tacos Recipe is all about big flavor packed into a tiny bite. These tacos are crispy on the outside, oozy with flavorful beef and beans on the inside, and impossible to stop eating. They’re perfect for parties, snacks, or when you’re craving something Tex-Mex but want it bite-sized. Trust me, once you make these, your taco nights might never be the same again!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Beef and Bean Tiny Tacos Recipe Recipe
If tacos had a baby, these Beef and Bean Tiny Tacos would be it! I don’t know about you, but there’s something so fun about food that’s mini. These little tacos pack major flavor in every single bite. A crispy, golden shell holds a creamy beef and bean combo that’s seasoned with just the right amount of spice. They come together fast (hello, weeknight dinner win) and are super appealing to both kids and adults. I first fell in love with tiny tacos when I passed them around at a holiday gathering. Watching people’s eyes light up as they grabbed one (… okay, maybe six) convinced me that mini tacos are not just food—they’re an experience. Whether you’re hosting Taco Tuesday, meal-prepping snacks for the week, or just hankering for something tasty, this recipe is a surefire winner. Let’s dive in!
Why You’ll Love This Beef and Bean Tiny Tacos Recipe
- Perfect for parties, snacks, or quick dinners
- Delicious crispy texture with savory beef and beans
- Bite-sized fun for kids and adults
- Versatile and easy to customize
- Quick and easy to make
- Perfect for dipping in your favorite sauces
Key Ingredients and Substitutions for Beef and Bean Tiny Tacos Recipe
- Ground Beef: Use ground turkey or chicken for a leaner option.
- Refried Beans: You can swap for black beans or bean puree for a twist.
- Tortillas: Corn tortillas for that authentic vibe, but flour tortillas work too if that’s what you have.
- Taco Seasoning: Store-bought works great, or mix your own with chili powder, paprika, cumin, garlic powder, and oregano.
- Shredded Cheese: Mexican blends or cheddar are classics. Pepper Jack adds a spicy kick!
- Cooking Oil: For frying; try avocado oil for a healthier choice, but canola does the job well too.
How to Mak Beef and Bean Tiny Tacos Recipe (Step-by-Step)
- Cook the beef: Heat a pan, cook the ground beef until browned, and stir in taco seasoning. Add a splash of water and simmer until the mixture thickens.
- Combine refried beans: Warm the beans slightly and mix them into the beef, creating a creamy, savory filling.
- Prepare tortillas: Heat each tortilla for just a few seconds to make them pliable, then cut into smaller circles using a cookie cutter (or a mason jar lid).
- Fill and fold: Place a scoop of the beef and bean mixture onto each tiny tortilla, sprinkle shredded cheese, and fold in half like a taco.
- Cook to crispy perfection: Heat oil in a pan, fry each taco on both sides until golden and crunchy, and then transfer to a plate lined with paper towels to drain excess oil.
- Serve and enjoy: Plate the tacos with your favorite dips like sour cream, guac, or salsa. Dive in while they’re warm!
Expert Tips for Beef and Bean Tiny Tacos Recipe Success
Use warm tortillas to make folding easier.
Don’t overfill the tacos to avoid a mess during frying.
Add seasoning gradually to adjust spice levels to taste.
Serve immediately for the crispiest texture.
Variations and Customizations for Beef and Bean Tiny Tacos Recipe
Want a vegetarian twist? Leave out the beef and double up on the beans, or use crumbled tofu for protein. If you love heat, toss in some diced jalapeños or a splash of hot sauce into the filling. For cheese enthusiasts, experiment with feta or blue cheese for bolder flavors. And if you’re looking for a gluten-free option, grab certified GF corn tortillas!
Nutritional Information about Beef and Bean Tiny Tacos Recipe
Each tiny taco is approximately 150 calories, with a good balance of protein, carbs, and fats, thanks to the beef, beans, and crispy tortilla shells. They also provide a decent dose of fiber from the beans and a hit of calcium from the cheese. To make them even healthier, bake instead of frying to cut down on oil.
Storage and Reheating Instructions for Beef and Bean Tiny Tacos Recipe
Store leftover tiny tacos in an airtight container in the fridge for up to 3 days. To reheat, pop them in an oven preheated to 350°F for 10-12 minutes. This crisps them back up! Avoid microwaving—nobody likes soggy tacos.
Recipe Card of Beef and Bean Tiny Tacos Recipe
Ingredients list
- 1 pound ground beef
- 1 can refried beans
- 12 mini taco shells
- 1 cup shredded cheese cheddar or Mexican blend
- 1 diced tomato
- 1/4 cup chopped cilantro
Step-by-Step Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked, breaking it into small pieces with a spatula as it cooks. Drain excess fat and set aside.
- Spread a layer of refried beans on each taco shell. Top with cooked beef, then sprinkle with shredded cheese.
- Arrange the tacos on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10 minutes or until the cheese has melted.
- Remove from oven and garnish tacos with diced tomatoes and chopped cilantro. Serve immediately and enjoy your tasty creation!
Recipe Video
Notes
Nutrition
All Your Questions About Beef and Bean Tiny Tacos Recipe
Can I use flour tortillas instead of corn?
Absolutely! Just know they might not crisp up quite as well, but they’ll still be delicious.
Can I bake these instead of frying?
Yes, you can! Brush the tacos lightly with oil, lay them on a baking sheet, and bake at 400°F for about 10-12 minutes.
Can I make the filling ahead of time?
Totally. Cook the beef and bean mixture, let it cool, and store it in the fridge for up to 2 days. Assemble and cook the tacos when ready to serve.
Can I freeze the tacos?
Yes! Freeze the un-fried tiny tacos on a tray. Once frozen, transfer them to a bag. Fry or bake them straight from the freezer—just add a few extra minutes of cook time.