Mini Oven-Baked Crispy Beef & Bean Tacos
These Mini Oven-Baked Crispy Beef & Bean Tacos are the ultimate fusion of convenience and crunch, making them a winning appetizer.
Servings: 24
Calories: 256kcal
Equipment
- 3 half sheet pans
- Parchment paper
- Large Skillet
- Silicone Spatula
- colander
- Paper Towels
- Microwave Proof Plate
- Basting Brush
- teaspoon
- 1 ½ Tablespoon Ice Cream Scoop
- Small Bowl
- whisk
Ingredients
For the Tacos
- ¼ c Olive Oil, divided
- 1 lb Ground Beef
- 1 TBS Taco Seasoning
- ½ c Taco Sauce
- 16 oz Refried Beans
- 24 Street Taco Size Tortillas (4-inch)
- 4 oz Pepper Jack Cheese, finely shredded finely shredded
- 4 oz Extra-Sharp Cheddar Cheese, finely shredded finely shredded
For the Creamy Spicy Taco Dipping Sauce
- 1 c Sour Cream
- ½ c Mayonnaise
- 2 TBS Taco Seasoning
- 1 ½ TBS Lime Juice (the juice of one lime)
Instructions
Steps to Make the Tacos
- Preheat the oven to 400°F and line three half-sheet pans with parchment paper. Set the pans aside until ready to use.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5-7 minutes. Make sure to break the meat up into small pieces as it cooks. Drain the meat in a colander set in your kitchen sink, then rinse it with hot water to remove the fat. Wipe the skillet out with paper towels and return the meat.
- Then, stir in taco seasoning and taco sauce. Cook for about 3-5 minutes, until the meat has absorbed the sauce. Add the refried beans and stir them into the meat mixture. Cook for about five minutes, until the mixture is heated through. Reduce the heat to low and keep warm until ready to fill the tacos.
- To warm the tortillas, wrap four at a time in a damp paper towel, and place on a microwave-proof plate. Then microwave for 20-30 seconds.
- Place eight warmed tortillas on one of the prepared sheet pans, and brush one side with olive oil. Then, flip the tortillas over, so that the oil side is down.
- Mix together the pepper jack and cheddar cheeses, then sprinkle two teaspoons worth over one-half of the tortillas. Next, scoop one and a half tablespoons of the meat mixture on top of the cheese. Use a knife to carefully spread the meat mixture onto one side of the tortillas. Sprinkle one more teaspoon of the blended cheese over the meat mixture.
- Bake in a 400°F oven for two minutes. Remove the pan from the oven and fold the tortillas in half. Return the pan to the oven and bake for 16 minutes, flipping halfway through. Remove the pan from the oven and let the tacos cool for about five minutes on the pan.
- Repeat steps 4-7 two more times to make the remaining mini tacos.
- Serve warm with Creamy Spicy Taco Dipping Sauce on the side.
- Yield 24 Mini Beef & Bean Tacos
Steps to Make Creamy Spicy Taco Dipping Sauce
- Place mayonnaise, sour cream, taco seasoning, and the juice of one lime in a medium-sized bowl. Use a small whisk to combine. Cover the bowl and refrigerate for at least an hour before serving to allow the flavors to meld together.
- Yield 1 ½ cups.
Nutrition
Calories: 256kcal | Carbohydrates: 18g | Protein: 9g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 500mg | Potassium: 132mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 2mg
