Baked Mini Shredded Beef & Cheese Tacos
Oh, how I love these little mini shredded beef and cheese tacos! We had friends over for dinner this weekend, and I made shredded beef soft tacos. Since we had leftover meat and cheese, and some mini corn tortillas in the fridge, I made these baked mini shredded beef & cheese tacos. This easy mini crispy taco recipe was simple to make, took only 15 minutes to bake, and made my whole family happy. We sat around the kitchen counter, eating these crispy mini beef tacos with leftover guacamole and smoky chipotle salsa.
Baked Mini Shredded Beef & Cheese Tacos
Ingredients:
- 10Â mini corn tortillas
- ½ cup extra sharp cheddar, shredded
- 1 cup leftover shredded beef
- Guacamole
- Smoky chipotle salsa.
How to Make Baked Mini Shredded Beef & Cheese Tacos
Prepare the shredded beef. Click here to see the recipe.
Make guacamole. Click here to see the recipe.
Make smoky chipotle salsa. Click here to see the recipe.
Preheat the oven to 425 degrees. Line a baking sheet with foil, then place a wire cooling rack on it. Coat the wire rack with olive oil cooking spray.
Heat the leftover shredded meat in the microwave for 30 seconds, Â if needed. Drain the excess liquid.
Wrap the mini corn tortillas in damp paper towels.
Heat in the microwave for 30 seconds, or until they are pliable.
Place some shredded extra-sharp cheddar down the center of a mini corn tortilla, then top with some of the drained shredded beef. Fold in half and seal with a toothpick.
Place on the wire cooling rack. Repeat with the remaining tortillas, cheese, and shredded beef. Spray the mini tacos with a bit of cooking spray.
Place in the oven and bake for 10 minutes. Flip over and continue to bake for 5-7 minutes, or until golden brown and crisp.
Remove from the oven and top with fresh cilantro.
Serve with fresh guacamole and smoky chipotle salsa. Enjoy.
Equipment
Ingredients
- 10 mini corn tortillas
- ½ cup extra sharp cheddar shredded
- 1 cup Leftover shredded beef (click the link up above for recipe)
- Guacamole (click the link up above for recipe)
- Smokey chipotle salsa (click the link up above for recipe)
Instructions
- Prepare the shredded beef. Click the link up above to see the recipe.
- Make guacamole. Click the link up above to see the recipe.
- Make smoky chipotle salsa. Click the link up above to see the recipe.
- Preheat the oven to 425 degrees. Line a baking sheet with foil, then place a wire cooling rack on it. Coat the wire rack with olive oil cooking spray.
- Heat the leftover shredded meat in the microwave for 30 seconds, if needed. Drain the excess liquid.
- Wrap the mini corn tortillas in damp paper towels.
- Heat in the microwave for 30 seconds, or until they are pliable.
- Place some shredded extra-sharp cheddar down the center of a mini corn tortilla, then top with some of the drained shredded beef.
- Fold in half and seal with a toothpick. Place on the wire cooling rack.
- Repeat with the remaining tortillas, cheese, and shredded beef.
- Spray the mini tacos with a bit of cooking spray.
- Place into the oven and bake for 10 minutes.
- Flip over and continue to bake for 5-7 minutes, or until golden brown and crisp.
- Remove from the oven and top with fresh cilantro.
- Serve with fresh guacamole and smoky chipotle salsa. Enjoy.
What a great idea! The shredded beef looks literally melt in mouth, Pam.
This looks fantastic Pam. Definitely going to make this. Great that they are baked and not fried.
Wow…what a great way to use leftovers. These would be great finger food for a cocktail party.
I think these would go great with margaritas. Just sayin’.