Tiny Taco Bowls

Get out your muffin tin to make these cute little taco appetizers. Each is just a few bites but loaded with flavor. You can make the main components in advance, so all you need to do come fiesta time is assemble and serve.

Prep time:  30 minutes | Cook time: 25 minutes

Note: 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.