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.
Course Appetizer
Cuisine Mexican & Southwestern
Keyword tacos
Prep Time 20minutes
Cook Time 5minutes
Total Time 25minutes
Servings 10
Calories 201kcal
Author Elizabeth
Ingredients
10ounceBag Scoop Shape Tortilla Chips
16ounceCan Refried Beans
¼cupShredded Cheddar Jack Cheesefinely shredded if available
¼cupSour Creamuse the squeeze tube for added convenience
2Tomatoesseeds and flesh removed, diced small
¼cupBlack Olivessliced or chopped
3-4tablespoonsGreen Onionsthinly 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.