Tiny Tastes Better

Be the star of your 4th of July BBQ with these make-ahead tiny taco appetizers. Baked to toasty perfection with our Hand Made Style Flour Tortillas, these itsy-bitsy tortilla bowls can be made up to three days ahead of time. Fill them the day of your party with tasty taco toppings, patriotic dessert ideas (strawberries, blueberries, and vanilla ice cream, anyone?) or go trendy with a fancy pants seafood salad. Whatever you do, be sure to make a lot of them, their tiny size makes them terribly cute and no one will be able to resist!

 

Get out your muffin tin to make these cute little taco appetizers…

You can make the main components in advance, so all you need to do come fiesta time is assemble and serve.

 

Tiny Taco Bowls

Prep time:  30 minutes | Cook time: 25 minutes

This recipe calls for our Hand Made Style Flour Tortillas, but it also works well with our Light Flour Tortillas and Organic, Non-GMO Traditional Flour Tortillas (if you use those, shorten the cooking time to 14 minutes).

Ingredients

6 La Tortilla Factory Hand Made Style Flour Tortillas

2 teaspoons olive oil

1/4 cup finely chopped onion

1 garlic clove, minced

1/2 pound ground sirloin

1/2 teaspoon chipotle chile powder

Salt and black pepper, to taste

Guacamole

Pico de gallo

Finely chopped pickled jalapeños

Chopped cilantro

Radishes, julienned

Directions

Preheat oven to 375 degrees.

Use a can or round cookie cutter, 2.75-3 inches in diameter, to carefully cut two rounds from each tortilla. Save any extra tortilla scraps to make these. Gently press each round in the bottom of a 12-cup, ungreased muffin tin. Bake 16-18 minutes or until lightly browned and crisp. If bubbling occurs, lightly puncture with a fork. Cool completely. (Note: Bake taco bowls up to 3 days ahead and store in an airtight container.)

Heat oil in a skillet over medium heat. Add onion and garlic; cook 2 minutes or until tender. Add beef; cook 5 minutes or until browned, stirring to crumble. (Note: Cook the filling up to 1 day ahead. Cool and refrigerate. Gently reheat and assemble the appetizers.)

Spoon 1 rounded tablespoon meat into each tiny taco bowl. Top evenly with guacamole, pico de gallo and jalapenos. Garnish with cilantro and radish.

Number of Servings: 12

Per Bowl:
Calories: 110 | Total fat: 4.5 grams | Total carbohydrates: 12 grams | Dietary fiber: 1 grams | Protein: 6 grams