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–+ servings
Tiny Tacos on a parchment-lined wooden board.
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Tiny Tacos

The cutest appetizer around! These tasty little tacos are filled with taco meat, refried beans, and cheese, then served with sour cream for dipping.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 6 Servings
Calories: 152kcal

Ingredients

  • 24 round tortilla chips
  • ¾ cup Refried beans
  • ½ cup colby jack cheese
  • ¾ cup taco meat

For garnish and dipping (optional)

  • chopped cilantro
  • sour cream

Instructions

  • Preheat oven to 375˚F.
  • Lay tortilla chip rounds flat on a large baking sheet.
  • Spread a heaping teaspoon of refried beans down the middle of each chip. Then top with an equal amount of taco meat. Sprinkle with cheese.
  • Bake for 6-8 minutes or until the cheese is melted and the toppings are heated through.
  • As soon as you remove the chips from the oven, carefully fold them in half to make a taco. Repeat with all chips until you have 24 tacos. Sprinkle with cilantro and serve with sour cream for dipping.

Notes

These are best served warm, but can be reheated if needed. 
Other dip and topping options:
  • Taco sauce
  • Guacamole
  • Salsa
  • Pico de gallo
Substitutions: 
  • Monterey Jack: Pepper Jack, Mexican cheese blend, cheddar cheese or another favorite cheese can be substituted.
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. 

Nutrition

Serving: 4tacos | Calories: 152kcal | Carbohydrates: 12g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 293mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 142IU | Calcium: 99mg | Iron: 1mg