Name: Mini Crispy Baked Ground Beef Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-American
Ingredients: 1 lb ground beef; 1 tbsp tomato paste; 10 small corn tortillas (or regular size, cut in half); 1 1/2 cups Mexican blend cheese; 1 tbsp avocado oil; Taco Seasoning:; 1 tsp paprika; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp oregano; 1/2 tsp tomato powder (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp cayenne (optional); Toppings & Sides:; Nacho cheese (for dipping); Sour cream; Guacamole; Salsa or pico de gallo; Shredded lettuce; Diced tomatoes; Pickled jalapeños

There’s just something about tacos that makes everyone’s face light up—and when they’re mini, crispy, and baked until golden brown? Game over. These little hand-held beauties are perfect for parties, weeknight dinners, or even game day spreads. They’re loaded with seasoned ground beef, plenty of melty cheese, and baked in the oven for that irresistible crunch without the mess of frying.

Plus, they’re totally customizable—pile on your favorite toppings, serve with nacho cheese for dipping, and watch them disappear in no time.

Recipe Origin

This recipe is inspired by the classic crunchy taco, but with a twist—baking instead of frying. It gives you the same crave-worthy crispiness with way less oil and hassle. Mini tacos also make them perfect for appetizers, party trays, or feeding a crowd when you want something fun and easy to grab. Think of them as the happy middle ground between traditional tacos and taquitos.

Kitchen Tools You’ll Need

Skillet (for cooking the beef)
Baking sheet
Parchment paper or foil
Mixing bowl
Small spatula or spoon (to fill the tacos)
Pastry brush (to brush oil on tortillas)

Why You’ll Love Mini Baked Tacos

Crispy & Cheesy

The tortillas bake up golden and crunchy, while the cheese melts into gooey perfection.

Perfect for Sharing

Make a whole tray and set it out for parties or family dinners.

Oven-Baked Goodness

All the crunch of fried tacos, none of the grease.

Fun to Customize

Load them up with your favorite toppings or dips.

Freezer-Friendly

Make a batch ahead of time and freeze for easy snacks later.

Chef’s Pro Tips

Warm the tortillas first: This makes them more pliable and easier to fold without tearing.
Don’t overfill: A spoonful of beef and cheese is just right—too much and they’ll burst open.
Flip halfway through: For even crispiness on both sides.
Cheese first and last: A sprinkle of cheese under and over the beef helps seal the tacos as they bake.
Serve right away: These are at their crispiest fresh out of the oven.

Ingredients in Mini Baked Tacos

(Note: see the recipe card below for exact measurements.)

Ground Beef

The hearty base of the filling, flavored with spices and tomato paste for depth.

Taco Seasoning

A homemade blend of paprika, cumin, garlic, onion, oregano, and just a touch of cayenne for kick.

Tomato Paste

Adds richness and helps bind the filling.

Corn Tortillas

The key to that classic crunch—small size is perfect for minis.

Mexican Blend Cheese

Melty, stretchy, and flavorful. You can also use cheddar, Monterey Jack, or pepper jack.

Avocado Oil

Helps crisp up the tortillas in the oven.

Toppings & Sides

Nacho cheese, sour cream, salsa, guacamole, shredded lettuce, and more—go wild with your favorites!

Instructions

Step 1: Make the Filling

In a skillet over medium heat, cook the ground beef until browned. Stir in tomato paste and taco seasoning, mixing well until the beef is coated and fragrant.

Step 2: Prep the Tortillas

Warm tortillas in the microwave or skillet until pliable. Brush lightly with avocado oil on both sides.

Step 3: Assemble the Tacos

Place a spoonful of cheese on half of each tortilla, then add a spoonful of beef, and finish with another sprinkle of cheese. Fold in half and press gently.

Step 4: Bake

Arrange tacos on a parchment-lined baking sheet. Bake at 425°F (220°C) for 8–10 minutes, flipping halfway, until golden and crispy.

Step 5: Serve

Serve hot with your choice of toppings and dipping sauces.

Nutrition Facts

Servings: 10 mini tacos
Calories per taco: ~180–200
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

How to Serve Mini Baked Tacos

Party Appetizer: Serve on a platter with nacho cheese, guac, and salsa.
Weeknight Dinner: Pair with a simple salad or Mexican rice.
Game Day Snack: Perfect finger food for cheering with friends.
Kid-Friendly Meal: Fun, hand-held, and customizable with toppings.

Make-Ahead & Storage

Make Ahead: Assemble tacos and refrigerate unbaked up to 1 day.
Fridge Storage: Keep leftovers in an airtight container for 2–3 days. Reheat in the oven for best crispiness.
Freezer Storage: Freeze assembled, unbaked tacos on a tray, then transfer to a bag. Bake from frozen, adding a few extra minutes.

Variations to Try

Chicken or Turkey: Swap ground beef for ground chicken or turkey.
Vegetarian: Use black beans, refried beans, or lentils instead of beef.
Spicy: Add jalapeños or chipotle peppers to the filling.
Cheesy Upgrade: Add cream cheese to the beef mixture for a creamy twist.
Street Taco Style: Garnish with onions, cilantro, and lime after baking.

FAQ

Q1: Can I use flour tortillas?
A1: Yes, but they’ll be softer and less crispy than corn.

Q2: How do I keep the tacos closed while baking?
A2: A sprinkle of cheese inside helps “glue” the tortillas shut. You can also press gently with a spatula.

Q3: Can I air fry these?
A3: Absolutely! Air fry at 375°F for about 6–8 minutes until crispy.

Q4: Are these gluten-free?
A4: Yes, as long as you use certified gluten-free corn tortillas.

Q5: What dips work best?
A5: Nacho cheese, guacamole, sour cream, or salsa are all winners.

Conclusion

These Mini Crispy Baked Ground Beef Tacos are the ultimate bite-sized party food—crispy, cheesy, and packed with flavor. Whether you’re serving them for game night, family dinner, or just because, they’ll bring all the fun of taco night in the most snackable way possible.

Make a batch, set out the toppings, and watch everyone go back for seconds (and thirds!).