Mini Tacos

Name: Mini Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 400 g ground beef (low-fat); 1 tbsp margarine; 1.5 dl water; 1 package taco seasoning; 4 tbsp canned corn; 3 pcs wheat tortilla; 6 pcs cherry tomato; 2 dl grated cheese

40 min

2 portions

taco finger food party

Plan this

Perfect finger food for kids and adults alike — crispy little taco cups baked right in a muffin tin. Great for parties or a fun Friday night.

Instructions

1
Melt the margarine in a hot frying pan and wait until it stops foaming, then fry the ground beef in batches. Use a spatula to break the meat into smaller pieces as it cooks.
2
Add the water and taco seasoning, stir well, and let it simmer for 5 minutes.
3
Fold in the corn and take the pan off the heat.
4
Cut each tortilla into 4 pieces, then press one piece into each hole of a muffin tin so it forms a little cup.
5
Spoon the meat mixture into each cup — about 1 tablespoon per cup.
6
Quarter the cherry tomatoes and divide them among the cups.
7
Sprinkle the grated cheese over the top of each mini taco.
8
Bake at 180 °C for 10 minutes, until the cheese has melted.

Per average serving

698

Calories

kcal

43.3

Protein

61.2

Carbs

Fat

7.3g

Fiber

8.4g

Sugar

5479mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

698

Calories

kcal

43.3

Protein

61.2

Carbs

Fat

7.3g

Fiber

8.4g

Sugar

5479mg

Sodium

Tips from the kitchen

Let the meat mixture sit off the heat for a few minutes before filling the cups. If it's too wet, the tortilla cups go soggy before the cheese melts.
Press the tortilla pieces firmly into each muffin hole so they hold the cup shape. Push the corners down and the bottom flat, otherwise they spring back up while baking.
Fry the beef in batches like the recipe says. Crowd the pan and it steams instead of browning, and you lose that bit of crust on the meat.
One tablespoon per cup is plenty. Overfill them and the filling spills over the edge and burns onto the tin.
Quarter the cherry tomatoes small so they tuck under the cheese. Big chunks slide off when you lift the tacos out.

Ways to vary it

Swap the ground beef for ground chicken or turkey if you want something lighter. Same seasoning, same method.
A spoon of black beans or some diced bell pepper folded in with the corn works nicely if you want a bit more in each cup.
For a milder version for the kids, use half a package of taco seasoning and top with a little sour cream after baking.

Storage & leftovers

These keep in the fridge for up to 3 days in an airtight container. The tortilla cups soften once stored, so reheat them in the oven at 180 °C for 5 to 7 minutes to crisp them back up rather than the microwave. I wouldn't freeze them, the tomatoes and cups go mushy when thawed.

What to serve with it

A bowl of guacamole or salsa on the side is all you need for dipping. A simple green salad rounds it out if you're serving them as dinner rather than party snacks.

By Untrained ChefPublished 25 May 2026 · Updated 11 July 2026