Why is everything more fun when it is mini?
Mini food is perfect as an appetizer, and these mini tacos are so fun to have for any game day. When entertaining, I love to make food that guests can grab easily, and continue to enjoy the party. These mini tacos are great, because it only takes one or two bites to eat them. They are addicting so you will want to make a lot of them!
Mini Tacos are such a convenient party idea, because everything can be made ahead of time, assembled, and heated up in the oven, OR it can be served right away. The base of the mini taco is an adorable wonton wrapper. If you haven’t worked with wonton wrappers before, they are super easy, and taste really good. When baked, they are light, and airy, with a perfect crunch. Tacos have to have a good crunch! Then I like to fill the wontons with a beef, bean, and pepper mixture. You can use turkey, chicken, fish, or any kind of taco that you like. All you need is some taco seasoning (my recipe here), and you are good to go.
How to make perfect Easy Mini Tacos
*Make sure to oil both sides of the wonton wrapper before placing it in the muffin tin.
*Use a regular size muffin tin; not a mini one, or a “Texas” size one!
*Gently place the wonton wrapper into the muffin tin. It will hold whatever shape you bake it in; it won’t rise or spread.
*Gently fill the wonton cups with the beef mixture and top with cheese. If you want to melt the cheese, place the filled wonton cups onto a baking sheet under the broiler, and allow to melt.
*If you want to make this ahead of time, bake the wontons, and cook the beef mixture ahead of time, then assemble, and warm in the oven.
- 1 pound ground beef
- 24 wonton wrappers; they usually come in a pack of 48, so you can double the recipe if desired
- oil; preferably grape seed oil, canola oil, or olive oil
- 2-3 teaspoons taco seasoning
- 1 bell pepper; any color you like
- 1 15oz can black beans, drained and rinsed
- shredded cheese; preferably the "Mexican Blend" that is usually found at the grocery store
- hot sauce
- Preheat oven to 375 degrees
- Use a pastry brush to brush each side of the wonton wrapper with the oil, and carefully place it in a regular size muffin tin (not the mini, and not the "Texas" size tins)
- Gently use your fingers to place the wonton into the muffin tin so that it creates a "cup"; this is how it will look once it bakes, it won't rise, or spread
- Bake for 6-8 minutes, or until lightly golden
- In a large skillet over medium heat, place a tiny bit of olive oil in the skillet and cook the ground beef, breaking it up into small pieces; drain excess fat if needed
- Once the beef is almost cooked through, add in the taco seasoning and the bell pepper; add a small splash of room temperature water to the skillet to help create a sauce
- Stir and cook until the pepper has softened a bit and the meat is cooked; add more water if needed
- Stir in the black beans, and cook until heated through
- Fill each wonton cup with the meat mixture, and top with desired toppings; serve immediately
- If you want to heat the tacos after they have been made, you can simply place them in the oven under the broiler; this also helps to melt the cheese nicely