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Mini Taco Bites
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5 from 2 votes

Mini Taco Bites

Bite-sized taco treats filled with refried beans, seasoned ground beef, lettuce, tomato, sour cream, and avocado.
Course Appetizer


  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon chili powder
  • 1 package flour tortillas, 10-inch
  • 1 pound lean ground beef
  • 1/4 cup diced onion
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1 (8-ounce) tomato sauce
  • salt and pepper
  • 1/3 cup refried beans
  • 1/4 cup shredded Mexican cheese
  • 1/2 cup finely shredded lettuce
  • 1 plum tomato, finely diced
  • 1 tablespoon finely diced red onion
  • 1/2 avocado, finely diced
  • cilantro for garnish


  • Preheat oven to 325 degrees.
  • Mix together melted butter, garlic salt, and 1/4 teaspoon chili powder.
  • Cut tortillas with a 3-inch biscuit cutter or cookie cutter. You should get 3-4 circles per tortilla. Stack tortillas, wrap in a moist paper towel, and microwave for 20 seconds to soften.
  • Brush both sides of tortilla circles with butter mixture and press into cups of a mini muffin pan so that they take the shape of the muffin cup.
  • Bake for 15-18 minutes. Cool in pan 5 minutes and then remove to wire rack to cool completely.
  • In a large nonstick skillet over medium-high heat, cook ground beef, breaking it up with a wooden spoon. When most of the pink is gone add onion. Cook 2 more minutes.
  • Add chili powder, cumin, and cayenne pepper. Stir for 30 seconds and then add tomato sauce. Simmer until thickens and then season to taste with salt and pepper.
  • Place refried beans and cheese in a small microwave safe bowl. Heat 30 seconds and stir. If cheese is not fully melted, heat in 20 second increments until cheese melts.
  • Place a small amount of bean mixture on bottom of each taco shell. Top with small spoonful of meat mixture.
  • Sprinkle with lettuce, tomato, red onion, avocado, and cilantro. Add small dollop of sour cream.