Tiny Tacos

A fun appetizer with all the elements of a great taco in a bite-sized bundle. We’ve actually had a platter of these for dinner before……we didn’t mean to, we just couldn’t stop eating them!

It’s nice that Tostito’s has made a corn tortilla cup (called Scoops) in just the right size for these  tid-bits:  crispy white-corn shells that hold up to the hearty filling and don’t get soggy sitting there. Neater than a regular taco, tastier than nachos, and really quite a perfect party food. 

Taco Meat Seasoning Recipe: (makes dozens of these!)

• 3/4 pound lean ground beef
• 1/2 yellow onion, minced
• 2 large cloves garlic
• 1/4 cup  + water
• 1/4 cup enchilada or tomato sauce (add 1 tablespoon chili powder if using the tomato sauce)
• 1 teaspoon oregano
• 1/2 teaspoon ground cumin
• Cayenne pepper, to taste
• Salt and pepper

Preheat oven to 400 degrees.

• To a heavy skillet, add the onion, garlic and water.
• Saute on medium until the onions are well softened – adding more water as needed to avoid the pan going dry.
• Add the ground beef, seasonings and either the enchilada sauce or seasoned tomato sauce.
• Scramble the beef, breaking it up into very small pieces. Allow to simmer on low until thickened and very little liquid is left. 

• Taste for seasoning (make as hot as you’d like!), drain away any excess fat and fill the little corn shells.
• On top of the meat, put a little compressed pile of shredded cheddar cheese. I use a cheddar that I get from the  Creamery at Washington State University   Cougar Gold .  This is an amazing aged cheese that arrives in a can (!) and I use it for very special things. Any full-flavored cheddar will do though.
• Into the hot oven until the cheese is partially melted, then take out for a little topping of salsa.

• I make my own salsa with a collection of whatever I have on hand in the way of tomatoes, onions, garlic, cilantro,  peppers and chili peppers…….just use your favorite homemade or prepared.  Miranda at  For The Love of Kids and Food  has one that looks good:  Homemade Salsa .  Avoid getting too much of the thin salsa liquid on the little tacos!
• Put back into the oven for about five minutes, until the salsa is heated and the cheese is melted further.

That’s it, except for the garnishes of your choice. If serving at a party, why not put out an array and  let guests garnish to their heart’s delight?  Like a tiny taco bar!   Some ideas for these are:

• Sour cream
• Minced cilantro
• Fresh lime juice (my personal favorite)
• Guacamole
• Finely shredded lettuce
• Hot sauce
• Chopped black olives
• More cheese!