Mini Baked Ground Beef Tacos
These mini baked tacos deliver big flavor in bite-sized form—tender, seasoned ground beef with sautéed onions and red peppers, melted Colby Jack cheese, all wrapped in soft mini street corn tortillas and baked until crispy on the edges and gooey in the center.
Equipment
- brush spatula
- Parchment Paper
Ingredients
- 1 lb ground beef
- 1 tbsp taco seasoning, add more as needed
- 1/2 tsp creole seasoning
- 1/4 tsp garlic powder
- 1/4 tsp cumin
- 1/4 tsp crushed red pepper
- salt + pepper, to taste
- 1/2 onion, diced
- 1/2 red pepper, diced
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- olive oil or cooking spray
Instructions
- Preheat the oven to 425°F.
- While the oven preheats, dice 1⁄2 onion and 1⁄2 red pepper, set aside.
- Heat a drizzle of oil in a skillet over med-high heat. Season your beef (1 tbsp taco seasoning, 1⁄2 tsp creole, 1⁄4 tsp garlic powder, 1⁄4 tsp cumin, 1⁄4 tsp crushed red pepper, salt + pepper to taste), cook for few minutes and add in your diced onion + red pepper. Continue to cook until beef is browned and vegetables are softened, about 5-8 minutes. Drain any excess oil and set to the side.
- Place tortillas on a parchment lined baking sheet and brush both sides of your tortillas with a light dollop of oil until fully coated. *You may need a second baking sheet depending on the size of yours.
- Generously sprinkle your shredded cheese over your oiled tortillas until fully covered. Bake tacos for 2 minutes or until the cheese melts.
- Remove from oven and carefully spoon your cooked beef onto half of the tacos and fold over. Bake for another 12-14 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, fresh salsa or pico de gallo, and cilantro. Enjoy!