TINY BEEF AND CHEESE TACOS
4-6
45
minutesThis fast food favorite took us from “this is silly” to “this is genius” with one crispy, crunchy bite. These little stuffed tortilla rounds can be piled up and topped like a platter of nachos or lined up alongside a topping buffet. Be sure to hop on the accoutrement early in the day. We tucked our Restaurant Style Salsa, Creamy Cilantro Sauce and Quick Pickled Red Onions in the fridge to serve with these teeny wonders. Big fun and so delicous!
Ingredients
1 can black beans, undrained
10 burrito-sized flour tortillas
1/2 onion, finely diced
2 cloves garlic, minced
1/2 lb ground beef
1 tsp salt
1 Tbsp Cuban Spice Blend
2 Tbsp tomato paste
Shredded cheddar jack cheese
Restaurant Style Salsa for serving
Creamy Cilantro Sauce for serving
Quick Pickled Onions for serving
lettuce, avocado and sliced green onions for serving
Instructions
- Puree the black beans and its liquid in a blender until smooth. Set aside.
- Cut each of the tortillas into rounds using a 2-inch biscuit cutter or a drinking glass. You should get 3 rounds from each tortilla, a total of 30 rounds. Set aside. Don’t discard the scraps!
- Heat a large skillet over medium heat and drizzle in Habanero Extra Virgin Olive Oil to coat the bottom. Add in the onions and saute until softened and golden brown. Add in the garlic and saute for 1 minute.
- Add in the ground beef, salt and Cuban Spice Blend. Stir to mix and break up with a wooden spoon. Break up the beef until it is very small – you’ll need to fit it in a tiny taco! Cook until browned, about 8 minutes.
- Add in the tomato paste and pureed black beans. Stir to mix. Continue cooking for about 10 minutes or until the liquid is evaporated and the mixture has thickened. Set aside to cool.
- Place about a tablespoon of the taco meat mixture on a tortilla round and add some cheese. Fold to form a taco and place on a parchment-lined sheet pan. Repeat with the remaining tortilla rounds.
- Brush both sides of each tiny taco with Habanero Extra Virgin Olive Oil. Bake for 10 minutes. Turn the tiny tacos and continue baking until golden brown – about an additional 10 minutes.
- Serve the tiny tacos with Restaurant Style Salsa, Creamy Cilantro Sauce and Quick Pickled Red Onions.
- For those leftover tortilla pieces, stack them up and cut into strips. Spread on a sheet pan. Drizzle with Jalapeno Garlic Extra Virgin Olive Oil and salt. Bake until crispy. These make an excellent garnish for salads or tortilla soup.
