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These Mini Taco Bites are so are some bite-sized goodness. All the flavors of a beef taco piled into a mini pastry cup. Not only are these taco bites tasty but they are mighty cute, making them an amazing party appetizer or treat on Taco Tuesday! There’s just something so fun and whimsical about mini foods.
My son loves Taco Tuesday, and I try to work them into our weekly meal plan weekly but I wanted to change our normal low carb tacos up a bit with the pastry dough I had made early. He loves those crunchy corn shells but since we try to eat a lower carb and THM lifestyle I don’t buy those shells. I pick up low carb tortillas from time to time, but since paying almost $5 for 8 tortilla is not always something I am willing to fork over!
He’s only eight, so once in a while, I do let him have some of those crunchy corn shells but it is usually when we are eating with friends out or visiting my mom, his MoMo. She may just spoil him while we are there, okay she does. He comes home just a little more rotten each time, lol. But it is We’re from the south you guys, feeding you your favorite foods is just what MoMo or grandmothers do.
Making the Taco Bites
Since we weren’t doing shells I thought of the extra pastry dough I had in the fridge and decided to make these Mini Taco Bites to hopefully distract from the fact that there would be not soft or crunchy shells this time. So to make the mini cups, I just pulled off little pinches of the pastry dough, about the size of a small cookie scoop. Then I rolled it into a ball before dropped each one into my favorite mini muffin tin that I had sprayed with coconut oil spray.
Next, I used my little wooden tart press, also sprayed to prevent sticking, to press down on the center of the balls in each muffin cup. Pressing down evening until the dough formed a little cup in the tin. You will need to spray your tart press for each ball. If not, you could have a mess on your hands and who wants another mess to clean up? Not you or I, that’s for sure.
Once you’re done filling your muffin tin with your mini cups bake them at 350 degrees for about 12-15. The shells will be golden brown and will come out of your tin easily. As your cups cool you can prepare your taco fixings. I usually do the basics like ground beef, salsa, sour cream, cheese and lettuce, and tomato.
I start by browning one pound of ground beef or venison and add my taco seasoning mix.Then I mix in some salsa and cheese with the meat before using it to fill each little cup. My dough and filling are enough to make about 18-24 mini Taco Bites but this may vary a little depending on how large you make your cups as you are pressing them into the pan.
Then I mix in some salsa and cheese with the meat before using it to fill each little cup. My dough and filling are enough to make about 18-24 mini Taco Bites but this may vary a little depending on how large you make your cups as you are pressing them into the pan. You may have some filling left over but you can freeze it or eat it as a taco salad for lunch the next day.
Each mini bite gets topped with a garnish of sour cream, a juicy piece of tomato, and a little sprinkle of cheese. If you wanted to skip the step of making the mini cups you could just make a large pie crust in a pie pan and fill it to serve family style. I like to serve these with a Spanish style cauliflower rice or a garden salad.
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