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.
- 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
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.
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.
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