Baked Mini Shredded Beef & Cheese Tacos
Servings 10 mini tacos
Equipment
- Baking Sheet
- Wire Cooling Rack
Ingredients
- 10 mini corn tortillas
- ½ cup extra sharp cheddar shredded
- 1 cup Leftover shredded beef (click the link up above for recipe)
- Guacamole (click the link up above for recipe)
- Smokey chipotle salsa (click the link up above for recipe)
Instructions
- Prepare the shredded beef. Click the link up above to see the recipe.
- Make guacamole. Click the link up above to see the recipe.
- Make smoky chipotle salsa. Click the link up above to see the recipe.
- Preheat the oven to 425 degrees. Line a baking sheet with foil, then place a wire cooling rack on it. Coat the wire rack with olive oil cooking spray.
- Heat the leftover shredded meat in the microwave for 30 seconds, if needed. Drain the excess liquid.
- Wrap the mini corn tortillas in damp paper towels.
- Heat in the microwave for 30 seconds, or until they are pliable.
- Place some shredded extra-sharp cheddar down the center of a mini corn tortilla, then top with some of the drained shredded beef.
- Fold in half and seal with a toothpick. Place on the wire cooling rack.
- Repeat with the remaining tortillas, cheese, and shredded beef.
- Spray the mini tacos with a bit of cooking spray.
- Place into the oven and bake for 10 minutes.
- Flip over and continue to bake for 5-7 minutes, or until golden brown and crisp.
- Remove from the oven and top with fresh cilantro.
- Serve with fresh guacamole and smoky chipotle salsa. Enjoy.