Best Mini Taco Salad Appetizer Recipes

MINI TACO SALAD APPETIZER

Mini Taco Salad Appetizer image

Start the party off right with our Mini Taco Salad Appetizer. The Tex-Mex flavor of our Mini Taco Salad Appetizer is sure to get everyone talking.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1/2 lb. lean ground beef
2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
6 Tbsp. water
32 scooped tortilla chips
2 cups finely shredded iceberg lettuce
1/3 cup TACO BELL® Thick & Chunky Salsa
2/3 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Brown meat in medium skillet; drain. Stir in taco seasoning mix and water; simmer 10 min., stirring occasionally.
Arrange chips in single layer on platter; fill with lettuce, meat mixture, salsa and cheese.

Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

MINI TACO SALAD APPETIZERS

Mini Taco Salad Appetizers image

Put some cheesy fun in your next get-together with these tasty little taco salad appetizers. As an added bonus, this is a Healthy Living recipe!

Provided by My Food and Family

Categories Home

Time 30m

Yield 16 servings

Number Of Ingredients 5

Ingredients

1/2 lb. lean ground beef
2/3 cup red salsa, divided
32 scooped tortilla chip s
2 cups finely shredded iceberg lettuce
2/3 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

Brown meat in medium skillet on medium heat; drain.
Stir in 1/3 cup salsa; simmer on medium-low heat 10 min., stirring occasionally.
Place chips in single layer on platter; fill with lettuce and meat mixture. Top with remaining salsa and cheese.

Nutrition Facts : Calories 70, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 125 mg, Carbohydrate 4 g, Fiber 0 g, Sugar 0 g, Protein 4 g

TINY TACOS

Tiny Tacos image

These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.

Provided by Chef John

Time 1h40m

Yield 10

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
⅓ cup finely diced onion
1 pound ground beef
1 teaspoon kosher salt, or to taste
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon ground dried chipotle pepper
¼ teaspoon garlic powder
½ teaspoon freshly ground black pepper
⅛ teaspoon dried oregano
2 pinches cayenne pepper
2 teaspoons tomato paste
½ cup water
2 tablespoons minced jalapeno peppers
15 (6 inch) corn tortillas
1 cup grated Monterey Jack cheese
1 cup shredded sharp Cheddar cheese
1 tablespoon vegetable oil, or as needed

Steps:

Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
Preheat the oven to 350 degrees F (175 degrees C).
Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
Bake in the preheated oven until cheese melts, about 3 minutes.
Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

Nutrition Facts : Calories 299.9 calories, Carbohydrate 19.1 g, Cholesterol 49.8 mg, Fat 18.3 g, Fiber 3 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 192.8 mg, Sugar 0.9 g

MINI PHYLLO TACOS

Mini Phyllo Tacos image

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. -Roseann Weston, Philipsburg, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 6

Ingredients

1 pound lean ground beef (90% lean)
1/2 cup finely chopped onion
1 envelope taco seasoning
3/4 cup water
1-1/4 cups shredded Mexican cheese blend, divided
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Steps:

Preheat oven to 350°. In a small skillet, cook beef and onion over medium heat until meat is no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, about 5 minutes. Remove from heat; stir in 1/2 cup cheese blend. , Place tart shells in an ungreased 15x10x1-in. baking pan. Fill with taco mixture. , Bake 6 minutes. Sprinkle with remaining cheese blend; bake until cheese is melted, 2-3 minutes longer. Freeze option: Freeze cooled taco cups in a freezer container, separating layers with waxed paper. To use, reheat on a baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 156mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.