Description

These Beef and Cheese Mini Tacos are a delightful appetizer perfect for parties or family gatherings. Featuring seasoned ground sirloin simmered with onions, salsa, and ranch beans, then baked in soft flour tortilla cups with melted Colby Jack cheese, they offer a tasty combination of flavors and textures. Topped with fresh diced cherry tomatoes, green onions, and served with lime slices and extra salsa, these mini tacos are sure to be crowd-pleasers.

Ingredients

Scale

Main Ingredients

1 pound ground sirloin
1 medium onion, chopped (divided)
2 tablespoons taco seasoning
1 teaspoon garlic salt
1 teaspoon sugar
2 cups salsa
1 (15 ounce) can ranch style beans, drained
1 cup shredded Colby Jack cheese
1 package soft flour tortillas

Toppings and Garnishes

1 carton cherry tomatoes, diced
1 bunch green onions, washed and chopped
2 limes, washed and sliced

Cook Mode Prevent your screen from going dark

Instructions

Cook the ground sirloin: Place the ground sirloin in a heavy bottom skillet and cook over medium heat until browned and no pink remains. Remove the cooked meat to a paper towel-lined plate to drain excess fat.
Sauté onions and combine: Add the chopped onion to the same skillet and sauté for about 2 minutes until slightly softened. Return the browned sirloin to the skillet and stir together with the onions.
Add seasonings and simmer: Stir in the taco seasoning, garlic salt, sugar, salsa, drained ranch style beans, and shredded Colby Jack cheese. Mix everything well and allow the mixture to simmer for about 20 minutes on low heat to let the flavors meld.
Prepare tortilla cups: While the meat simmers, preheat your oven to 350°F (175°C). Using a large biscuit cutter or a 4-inch round cookie cutter, cut circular pieces from the soft flour tortillas. Press these rounds gently into the back of a muffin tin between the cups to form small taco cups. Bake them in the oven for 10 minutes until they are set and slightly crisp.
Fill and bake: Remove the tortilla cups from the oven and let them cool slightly. Fill each cup generously with the simmered beef and cheese mixture. Return the filled cups to the oven and bake for an additional 4 minutes to warm through and melt the cheese further.
Add toppings and serve: Take the mini tacos out of the oven and top each with diced cherry tomatoes and chopped green onions. Serve immediately with additional salsa and lime slices on the side for squeezing. Enjoy your flavorful beef and cheese mini tacos!

Notes

Use a heavy bottom skillet to prevent sticking and ensure even cooking of the ground sirloin.
For best results, drain excess fat from the cooked meat to avoid greasy taco filling.
The soft flour tortillas should be fresh to easily cut and shape into cups without cracking.
If you prefer a spicier flavor, add a pinch of cayenne or some chopped jalapeños to the meat mixture.
Leftover mini tacos can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispness.