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!



1 Bag Tortilla Chips, scoop shaped

16 oz. Can Refried Beans

¼ cup Shredded Cheddar Jack Cheese, finely shredded

¼ cup Sour Cream, in a squeeze tube or container

2 Large Tomatoes, seeds and flesh removed, diced small

¼ cup Black Olives, sliced or chopped

3-4 tbsp. Green Onions, sliced thin



Preheat the oven to 300°F


Arrange the tortilla scoop chips on a baking sheet. Using a small scoop or spoon add about ½ tsp. of refried beans in each tortilla chip. Top the refried beans with a pinch of cheese. Bake the tortilla chips for about 5 minutes, or until the cheese is melted.


Top each chip with a dollop of sour cream, chopped tomatoes, 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 and serve.


Makes about 50 mini taco bites


Cook’s Notes:

Pour the refried beans in a bowl and give them a good stir so they loosen. It will be easier to fill the cups.


Use the vegetarian variety of refried beans if you have veggie loving friends coming over.


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.


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