Big Game Mini Tacos (Printable Version)
Tasty mini tacos with seasoned beef, fresh toppings, and creamy guacamole, perfect for entertaining.
# What You Need:
→ For the Mini Tacos
01 - 24 mini corn or flour tortillas (3–4 inch diameter)
02 - 1 lb ground beef
03 - 1 tbsp olive oil
04 - 1 small yellow onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 tbsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - ½ tsp dried oregano
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - ¼ cup water
→ Toppings
13 - 1 cup shredded lettuce
14 - 1 cup shredded cheddar cheese
15 - 1 cup diced tomatoes
16 - ¼ cup chopped fresh cilantro
17 - ½ cup sour cream (optional)
18 - 1 jalapeño, thinly sliced (optional)
→ For the Guacamole
19 - 3 ripe avocados
20 - 1 small tomato, seeded and finely diced
21 - ¼ cup red onion, finely chopped
22 - 1 clove garlic, minced
23 - 2 tbsp fresh lime juice
24 - 2 tbsp chopped cilantro
25 - ½ tsp salt
26 - ¼ tsp black pepper
# How-To:
01 - Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté for 2–3 minutes until translucent and softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
02 - Add ground beef to the skillet, breaking it apart with a spatula as it cooks. Brown the meat completely for 5–7 minutes. Drain any excess fat if necessary. Stir in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and water. Simmer for 3–4 minutes until the sauce slightly thickens. Remove from heat.
03 - Heat mini tortillas in a dry skillet over medium-high heat for 15–20 seconds per side until warm and pliable. Alternatively, microwave in batches of 6 for 20 seconds wrapped in a damp paper towel.
04 - Cut avocados in half, remove pits, and scoop flesh into a mixing bowl. Mash with a fork to desired consistency. Stir in diced tomato, chopped red onion, minced garlic, lime juice, cilantro, salt, and pepper. Mix until thoroughly combined.
05 - Spoon a small portion of seasoned beef into the center of each warm tortilla. Top with shredded lettuce, cheddar cheese, diced tomatoes, and fresh cilantro. Add optional sour cream and jalapeño slices as desired.
06 - Arrange completed mini tacos on a serving platter. Serve immediately with guacamole on the side for dipping, or spoon a dollop directly onto each taco. Best enjoyed while warm.
# Expert Tips:
01 -
- These mini tacos are the ultimate conversation starter that keeps everyone gathered around the platter
- The homemade guacamole alone has converted at least twelve self-proclaimed avocado haters in my circle
02 -
- Mini tortillas can be made by cutting regular tortillas with a cookie cutter or round glass
- The beef mixture tastes even better if made a day ahead and reheated before serving
03 -
- For extra crunch, bake or air fry the empty tortilla shells for 3-4 minutes before filling
- Ground turkey or black beans work beautifully if you want to skip the beef