Today I’m sharing with you my new, healthy favorite recipe: Taco Salad Mini Bites!
These tasted just like the larger taco salads at your favorite restaurant but healthier.
– corn tortillas – lean ground beef – taco seasoning – water – El Yucateco Black Label Reserve hot sauce – cilantro leaves – Mexican cheese – diced tomatoes
Total Prep Time: 25mins.
No. of Servings: 24 mini bites
NOTE: If you’re looking for a vegetarian option, substitute the meat for re-fried beans.
Using a 3-inch round cookie cutter, cut 3 rounds out of each tortilla for a total of 24 rounds. Discard scraps.
Place a tortilla round into the well of a mini muffin pan. Bake for 10 minutes, or until the tortilla shells are light golden brown on the edges.
In a large skillet over medium-high heat, brown the ground beef and drain.
Add the taco seasoning, water, and El Yucateco hot sauce. Bring the mixture up to a boil and then reduce to a simmer.
Fill the tortilla shells with the ground beef mixture & top with lettuce, cilantro leaves, shredded cheese, tomatoes, avocados, black olives, and sour cream.