Mini tacos
Gather the ingredients. Preheat oven to 350 F. Make pico de gallo: combine tomato, onion, jalapeño, garlic, cilantro, and lime juice. Season with salt and pepper and stir. Use a 3-inch cookie cutter to cut out 4 small taco shells from each tortilla.
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Remove cooked sirloin to a paper towel lined plate, and drain fat. Place the chopped onion in the skillet, and saute for 2 minutes. Return the meat to the skillet, and stir well with onion. Add the taco seasoning, garlic salt, sugar, salsa, ranch beans, and cheese, stir, and let simmer all together for about 20 minutes.
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FOR THE GROUND BEEF TACO FILLING. Heat oil in a large pan over medium high heat. Add the Ground Beef and onion to the pan and break apart with a spatula. Stir until Beef is browned (about 6-8 minutes). Add the chili powder, garlic powder, cumin, oregano, paprika, salt and pepper. Stir well.
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Instructions. Preheat oven to 425 degrees. Brush or spray tortillas with olive oil. Place on a large baking sheet or shallow baking dish. Add a heaping tablespoon of the shredded chicken mixture to the tortilla and top with a heaping tablespoon of shredded cheese. Bake tacos for 2 minutes or until the cheese melts.
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Make the sour cream mixture. Combine sour cream, cilantro, lime, cumin, and water in a bowl. Set aside until ready to serve. Cook the ground beef mixture. In a large skillet, cook the ground round until browned and no longer pink. Then, add the garlic and onions, and cook until tender.
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5 tips for perfectly cooked mini tacos in an air fryer. 1. Preheat your air fryer to 375° Fahrenheit. 2. Place the mini tacos onto the air fryer's cooking rack, ensuring they are not touching each other. 3. Cook for 10 minutes (flip halfway through) or until the tacos are golden brown and crispy. 4.
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Instructions. Preheat oven to 425 degrees F. Prepare a baking sheet with parchment paper. Brown ground beef on the stove over medium heat. Add water and seasonings (reserving half of salt), heat over medium heat for another minute.
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Wipe out the skillet and add vegetable oil. Heat over medium high heat. Using tongs, gently add tortillas, one at a time, into the hot oil and then place on plate. Fill with chicken mixture and add shredded cheese. Fold and place back into the hot oil. Work in batches. Cook until each mini taco is crunchy and golden.
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Heat oil in a skillet over medium high heat. Add the ground beef and cook until browned, about 5-7 minutes. Be sure to break up the meat into small pieces. Drain excess fat. Add the taco seasoning and tomato sauce. Stir to combine and cook over medium-low heat until sauce has absorbed into the meat, about 3-5 minutes.
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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).
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Use a round cookie cutter (I used a 3 inch) to cut out as many mini taco shells as you want! You can use flour or corn tortillas, your preference. Quickly spray with non-stick cooking spray and microwave for 10 seconds to make them "bendable" without tearing. Turn a cupcake/muffin tin upset down and spray with non-stick cooking spray.
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Place ground beef into a medium-sized saucepan over medium heat. Brown it, using a potato masher or other utensil to break up the meat into small crumbles. Once the beef is browned, drain off any excess fat. Add the tomatoes, ground chile, oregano, garlic and onion powders, cumin, and salt. Bring mixture to a boil.
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Preparation. Preheat oven to 375˚F (190˚C). Generously brush butter onto both sides of the tortillas. Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles. Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin.
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Preheat oven to 450 degrees F. With a hand or stand mixer, blend together the cream cheese, mayonnaise, green chiles, cheddar cheese, rotisserie chicken, lime juice and salt. Place about 2 teaspoons of the cream cheese filling into the center of each tortilla. Fold to make a taco.
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Cupcake or muffin pan. Directions: Use your cookie cutter or top of the glass to cut out tortilla circles. Spritz with a little water and salt. Turn your cupcake or muffin pan over and set the tortilla circles in between the cavities. Bake at 375 degrees for about 9 mins. Take out and let cool.
