Recipes · Cooking tips · Techniques

Mini Taco Bites

Mini Taco Bites

These mini taco bites are absolutely delicious and they couldn’t be easier to make. They’re super cute and affordable too, making them a great appetizer for your next party.

 

In this recipe, tortilla chips are filled with refried beans and cheese, and baked until the cheese is melted. Then they’re topped with sour cream, tomatoes, black olives and green onions, perfect!

 

This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

 

To make these mini taco bites you will need

1 (10 ounce) Bag Scoop Shape Tortilla Chips

1 (16 ounce) Can Refried Beans

¼ cup Shredded Cheddar Jack Cheese, finely shredded if available

¼ cup Sour Cream, use the squeeze tube for added convenience

2 Large Tomatoes, seeds and flesh removed, diced small

¼ cup Black Olives, sliced or chopped

3-4 tablespoons Green Onions, thinly sliced

 

Prep Work

Prepare the tomatoes by cutting them into quarters. Then, remove all the seeds with a spoon. Cut the tomato into strips and dice them.

A tomato on a wood cutting board that has been seeded, cut into strips and diced.

 

Pour the refried beans in a bowl and give them a good stir so they loosen. If they are still stiff, add a teaspoon of water and heat them a little bit. This should do the trick. It will be easier to fill the cups if the refried beans are loose.

 

Shred the cheese, if you’re not using pre-shredded. If possible, use finely shredded cheese. Since the scoop chips are small, the finely shredded cheese will fit better.

 

For easy dispensing, purchase the sour cream in a squeezable container. If you can’t find that, use a plastic squeeze bottle, or add the sour cream to a zip top bag and cut off a small piece of the corner.

 

Preheat the oven to 300°F

 

Build the mini taco bites

Arrange the tortilla scoop chips on a large baking sheet. Using a small scoop or spoon add about 1- ½ teaspoon of refried beans in each tortilla chip. Leave enough room for the toppings.

 

Top the refried beans with a pinch of cheese. Bake the tortilla chips for about 5 minutes, or until the cheese is melted.

 

Finally, top each chip with a dollop of sour cream, a few tomato pieces, black olives and green onions.

 

It’s best to do this assembly line style, maybe recruit an extra set of hands. Dot each chip with the sour cream, then the tomatoes, and so on. Arrange the mini taco bites on a serving tray, serve and enjoy!

A top picture of mini taco bites arranged on a round, black serving tray.

 

Makes about 50 mini taco bites

 

If you need more quick and easy appetizer recipes try one of these:

Hot Artichoke Dip

Salmon Dip

Fresh Dill Dip

Taco Dip

Hot Spinach Dip

Turkey Club Roll-Ups

 

A top picture of mini taco bites arranged on a round, black serving tray.
Print Recipe
5 from 1 vote

Mini Taco Bites

These mini taco bites are absolutely delicious and they couldn’t be easier to make. They’re super cute and affordable too, making them a great appetizer for your next party.
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Appetizer
Cuisine: Mexican & Southwestern
Keyword: tacos
Servings: 10
Calories: 201kcal
Author: Elizabeth

Ingredients

  • 10 ounce Bag Scoop Shape Tortilla Chips
  • 16 ounce Can Refried Beans
  • ¼ cup Shredded Cheddar Jack Cheese finely shredded if available
  • ¼ cup Sour Cream use the squeeze tube for added convenience
  • 2 Tomatoes seeds and flesh removed, diced small
  • ¼ cup Black Olives sliced or chopped
  • 3-4 tablespoons Green Onions thinly sliced

Instructions

  • Preheat the oven to 300°F
  • Arrange the tortilla scoop chips on a large baking sheet. Using a small scoop or spoon add about ½ - 1 teaspoon of refried beans in each tortilla chip. Leave enough room for the toppings.
  • Top the refried beans with a pinch of cheese.
  • Bake the tortilla chips for about 5 minutes, or until the cheese is melted.
  • Finally, top each chip with a dollop of sour cream, a few tomato pieces, black olives and green onions.
  • It’s best to do this assembly line style, dot each chip with the sour cream, then the tomatoes, and so on.
  • Arrange the mini taco bites on a serving tray.

Notes

Pour the refried beans in a bowl and give them a good stir so they loosen. If they are still stiff, add a teaspoon of water and heat them a little bit. This should do the trick. It will be easier to fill the cups if the refried beans are loose.
For easy dispensing, purchase the sour cream in a squeezable container. If you can’t find that, use a plastic squeeze bottle, or add the sour cream to a zip top bag and cut off a small piece of the corner.

Nutrition

Calories: 201kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 456mg | Potassium: 132mg | Fiber: 4g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 1mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Related Posts

Baked Beef Empanadas

Baked Beef Empanadas

These beef empanadas are baked not fried and feature an easy-to-make ground beef filing. In this recipe we use premade empanada disks so they come together really quick. And with step by step instructions, you’ll be an expert in no-time. Empanadas make great appetizers, and they’re perfect for breakfast, brunch or as a mid-day snack.

Southwestern Pasta

Southwestern Pasta

If you’re looking for a quick, satisfying meal that will feed a crowd, try this southwestern pasta. Rigatoni pasta is combined with ground turkey that’s been seasoned with southwestern-inspired spices and simmered with tomatoes, black beans and corn. Then it’s all topped with cheese and baked until perfectly melted.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.