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    Home » Recipes » Appetizers & Party Food

    Mini Taco Bites

    Published: May 23, 2018 · Modified: Mar 16, 2021 by Elizabeth · Leave a Comment

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    Mini Taco Bites served on a black tray.

    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.

    Mini taco bites arranged on a black serving tray.

    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.

    Mini taco bites ingredients

    • 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

    You may also like:

    • 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.
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    Hi, I’m Elizabeth! welcome to Cook2eatwell. Food is my favorite subject; I like to cook food, talk about food, write about food, and most importantly, eat food. Lucky for me, my husband Eddie feels the same way. 

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