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Mini Steak and Bean Taco Cups

Mini Steak and Bean Taco Cups

Hi everyone!  I have been informed by some longtime readers that they had to re-signup for my feeds.  It looks like the old Blogger URL won’t work for the feeds any longer so you will need to sign up with the new URL https://www.fortheloveofcooking.net/.  Sorry for the inconvenience!   Pam

My kids love to eat “snack” lunches which means finger foods seem to make them especially happy at mealtimes.  I was looking through the refrigerator to figure out what to make them for lunch and found a bit of leftover steak, some refried beans that needed to be used up along with some leftover olives.  I decided to make little mini taco cups for them.  These were super simple to make, a great way to use leftovers, and my children were thrilled!  They gobbled up every last one and told me that it was the BEST snack lunch ever!  You can’t beat that.  I will be serving these tasty taco cups for appetizers at our next get-together and I plan to make these for the kids often.  A must-try recipe if you like Mexican food!

Mini Steak and Bean Taco Cups

How to Make Mini Steak and Bean Taco Cups

Preheat the oven to 425 degrees. Coat a mini muffin tin with cooking spray.

Using a biscuit cutter, cut circles out of the tortillas while they are cold.  Once you have all of the circles cut out, wrap them in a paper towel and microwave them for 30 seconds until they are pliable.  Press each tortilla circle into the mini muffin tray cups.  Spoon some refried beans into each cup followed by the diced steak, shredded cheese, and olive slices.

Mini Steak and Bean Taco Cups

Place into the oven and bake for 20 minutes.  Remove from the oven and top each taco cup with a dollop of sour cream and green onions.  Serve immediately.  Enjoy.

Mini Steak and Bean Taco Cups

 

Mini Steak and Bean Taco Cups

Mini Steak and Bean Taco Cups

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Appetizer, Main
Cuisine: Mexican
Servings: 12 mini cups
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 3-4 flour tortillas cut into small biscuit rounds
  • Refried beans
  • Leftover cooked steak diced
  • Cheddar cheese shredded
  • Sliced black olives
  • Sour cream
  • Green onions

Instructions

  • Preheat the oven to 425 degrees. Coat a mini muffin tin with cooking spray.
  • Using a biscuit cutter, cut circles out of the tortillas while they are cold. Once you have all of the circles cut out, wrap them in a paper towel and microwave them for 30 seconds until they are pliable.
  • Press each tortilla circle into the mini muffin tray cups. Spoon some refried beans into each cup followed by the diced steak, shredded cheese, and olive slices.
  • Place into the oven and bake for 20 minutes. Remove from the oven and top each taco cup with a dollop of sour cream and green onions. Serve immediately. Enjoy.
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22 Comments

  1. My children love mini foods, too. Oh, who am I kidding…so do I! 🙂 These look so delicious and fun, Pam. My family will love these!

  2. I have to agree with your kids on this one! Somehow eating a few little bites always seems more satisfying to me than one big item, even if it ends up being the same amount of food. How fun are these!

  3. Excellente! I pinned it and will do a version of this, I got a buttload of specialty tortillas from a company and need ideas like this.

  4. I tried these last night and they were amazing! Instead of cutting circles from the tortillas, I just cut them in half (the small size tortillas) and (flat side down) wrapped them in a circle and they fit in the pan well. I also sprayed with non-stick spray and I think that helped on clean up. I would defiantly make again!