What a great idea, Tiny Tacos. These are delicious, easy, and would make a great appetizer or even dinner. I couldn’t stop eating them! Thanks to Susan at the Timeless Gourmet for letting me reprint her recipe. I can’t wait to try more of her recipes because this was so good!
You start with Tostitos Scoops, add meat or beans if you are a vegg, and then add your favorite toppings. I topped mine with cheese and fresh salsa. Pop them in the oven for 5 minutes, serve hot, and enjoy!
3/4 pound lean ground beef
1/2 yellow onion, minced
2 large cloves garlic
1/4 cup + water
1/4 cup enchilada sauce or tomato sauce (if using tomato sauce, add 1 Tablspoon chili powder)
1 teaspoon oregano
1/2 teaspoon ground cumin
cayenne pepper, to taste
salt and pepper
Toppings of choice:
Fresh lime juice
Chopped black olives
Preheat oven to 400 degrees.
To a heavy skillet, add the onion, garlic and water. Saute on medium until the onions are well softened – adding more water to avoid the pan going dry.
Add the ground beef, seasonings, and either the enchilada sauce or the seasoned tomato sauce.
Scramble the beef, breaking it up into very small pieces. Allow to simmer on low until thickened and very little liquid is left.
Taste for seasoning. (make them as hot as you like!) Drain away any excess fat and fill the Tostitos scoops with meat.
Top the meat with cheddar cheese and put in the oven for 5 minutes. Take out and top with salsa or any of your favorite toppings.