Mini Taco Bites – Quick and Easy Recipe

Introduction

These Mini Taco Bites are a quick and easy appetizer perfect for parties or snack time. Packed with flavorful seasoned beef, melted cheese, and fresh toppings, they come together in just a few simple steps. Crispy tortilla scoops hold all the tasty goodness for a delightful bite-sized treat.

Ingredients

• 1 pound (16 ounces) ground beef
• 3 Tablespoons Taco Seasoning
• 1 (10 ounce) can Rotel Original Diced Tomatoes & Green Chilies, undrained
• 1/2 cup water
• 1 cup (4 ounces) cubed Velveeta cheese
• 2 Tablespoons cornmeal for thickening (optional)
• 24 Tostitos Scoops
• 1/2 cup taco meat (from the above recipe or your favorite)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 2 Tablespoons (1 ounce) sour cream
• 1 Tablespoon shredded lettuce
• 1 Tablespoon diced tomatoes

Instructions

1. Step 1: Brown and crumble ground beef in a large skillet over medium heat. Drain the cooked beef in a colander to remove excess grease. If desired, rinse with hot water to remove as much grease as possible.
2. Step 2: Return the beef to the skillet over medium heat. Add taco seasoning, undrained Rotel tomatoes, and water; stir to combine. Cover and cook until most of the water has evaporated, about 20 minutes.
3. Step 3: Add the cubed Velveeta cheese; cover and heat until the cheese melts, about 5 minutes. If the mixture is too thin, stir in cornmeal to thicken to your desired consistency.
4. Step 4: Preheat oven to 350°F. Line a rimmed baking sheet with nonstick aluminum foil.
5. Step 5: Arrange the Tostitos Scoops cup side up on the baking sheet. Place about 1/2 teaspoon of taco meat in each scoop and top with about 1/2 teaspoon of shredded Cheddar cheese.
6. Step 6: Bake for 6 to 7 minutes or until the cheese has melted.
7. Step 7: Remove from oven and top each bite with a dollop of sour cream, shredded lettuce, and diced tomatoes. Serve warm.

Tips & Variations

• For extra flavor, try adding a dash of cumin or smoked paprika to the taco seasoning.
• Substitute Velveeta with cream cheese or shredded Mexican blend cheese for a different texture.
• If you prefer a spicier bite, use a spicy Rotel variety or add chopped jalapeños to the meat mixture.
• For a vegetarian option, replace ground beef with cooked black beans or lentils.

Storage

Store any leftover mini taco bites in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5 minutes or until warmed through to keep the chips crisp. Avoid microwaving, as it can make the scoops soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the taco meat ahead of time?

Yes, taco meat can be made a day in advance and stored in the refrigerator. Reheat it gently on the stove before assembling the bites.

Can I use other types of chips instead of Tostitos Scoops?

While Tostitos Scoops are ideal because of their cup shape, any round tortilla chips with a slight bowl shape can work. Avoid flat chips as they won’t hold the fillings well.

Mini Taco Bites – Quick and Easy Recipe

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These Mini Taco Bites are a quick and easy appetizer featuring seasoned ground beef mixed with Velveeta cheese, served in crispy Tostitos Scoops and topped with sour cream, shredded lettuce, and diced tomatoes. Perfect for parties or a tasty snack, they combine cheesy, savory flavors with a convenient bite-size presentation.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 24 Mini Taco Bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Taco Meat:

• 1 pound (16 ounces) ground beef
• 3 Tablespoons taco seasoning
• 1 (10 ounce) can Rotel Original Diced Tomatoes & Green Chilies, undrained
• 1/2 cup water
• 1 cup (4 ounces) cubed Velveeta cheese
• 2 Tablespoons cornmeal (optional, for thickening)

Assembly and Toppings:

• 24 Tostitos Scoops
• 1/2 cup taco meat (from above recipe or your favorite)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 2 Tablespoons (1 ounce) sour cream
• 1 Tablespoon shredded lettuce
• 1 Tablespoon diced tomatoes

Instructions

1. Prepare the Taco Meat: Brown and crumble the ground beef in a large skillet over medium heat. Drain the cooked beef in a colander to remove excess grease, rinsing with hot water if desired for less grease.
2. Simmer with Seasoning: Return the beef to the skillet. Add taco seasoning, undrained Rotel tomatoes, and water. Stir to combine, cover, and cook over medium heat until most of the water evaporates, about 20 minutes.
3. Add Cheese and Thicken: Add cubed Velveeta cheese, cover, and heat until melted, about 5 minutes. Stir in cornmeal if you want to thicken the mixture to your preferred consistency.
4. Preheat Oven: Preheat your oven to 350°F and line a rimmed baking sheet with nonstick aluminum foil for easy cleanup.
5. Fill Scoops: Place Tostitos Scoops cup side up on the baking sheet. Spoon about 1/2 teaspoon of taco meat into each scoop, then top with about 1/2 teaspoon of shredded Cheddar cheese.
6. Bake: Bake in the preheated oven for 6 to 7 minutes until the cheese is melted and the scoops are warmed through.
7. Add Toppings and Serve: Remove from oven and top each bite with a dollop of sour cream, shredded lettuce, and diced tomatoes. Serve warm for best flavor.

Notes

• Drain and rinse cooked beef to reduce grease for a less oily taco meat.
• Use Velveeta for extra creamy, melty taco meat texture.
• Add cornmeal gradually to control the thickness of the meat mixture.
• If you want spicier bites, adjust the amount or type of taco seasoning.
• Serves as a perfect appetizer or party snack for 24 servings.

Keywords: Mini Taco Bites, Taco Appetizer, Party Snacks, Ground Beef Appetizer, Cheese Taco Bites, Easy Appetizer