HOW TO CHOP TOMATOES FOR TACOS RECIPES
TINY TACOS | ALLRECIPES
These tiny tacos were inspired by a fast food commercial I saw. I loved the idea and wanted to figure out how to do them better, and at home. Serve in a taco salad presentation (on top of shredded lettuce with avocado, onion, salsa, sour cream, cilantro, and lime wedges) or as appetizers.
Provided by Chef John
Categories Main Dishes Taco Recipes
Total Time 1 hours 40 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 60 tiny tacos
Number Of Ingredients 18
Steps:
- Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
- Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
- Preheat the oven to 350 degrees F (175 degrees C).
- Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
- Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
- Bake in the preheated oven until cheese melts, about 3 minutes.
- Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
- Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.
Nutrition Facts : Calories 299.9 calories, CarbohydrateContent 19.1 g, CholesterolContent 49.8 mg, FatContent 18.3 g, FiberContent 3 g, ProteinContent 15.6 g, SaturatedFatContent 7.9 g, SodiumContent 192.8 mg, SugarContent 0.9 g
GROUND BEEF TACOS RECIPE - PILLSBURY.COM
This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.
Provided by Pillsbury Kitchens
Total Time 30 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
- Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
- Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
- To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Nutrition Facts : Calories 390 , CarbohydrateContent 23 g, CholesterolContent 75 mg, FatContent 2 , FiberContent 3 g, ProteinContent 22 g, SaturatedFatContent 11 g, ServingSize 2 tacos, SodiumContent 890 mg, SugarContent 5 g, TransFatContent 1/2 g
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This has been a family favorite ever since our life got crazy chasing kids around. Quick and easy to make, kids love it, and there is no cleanup. The meat can be made up in advance, so when it's time to eat, just heat up the meat and you are ready to go. Easy enough to eat in the car on the way to soccer practice on a busy night!
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Calories 657.5 calories per serving
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