Tiny Tacos

Tiny Tacos

from southernliving.com

Tiny tacos are the perfect appetizer for game day, sleepovers, or just a weekend movie marathon. Filled with seasoned ground beef and topped with an herby sour cream sauce, these bite-sized tacos will fly off the plate.

Ingredients

  • 1 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 1 tsp. grated lime zest plus 1 tsp. fresh juice (from 1 lime)
  • 1/4 cup, plus 1 1/2 Tbsp. tap water, divided
  • 2 tsp. ground cumin, divided
  • 1 1/2 tsp. kosher salt, divided
  • 1 Tbsp. canola oil
  • 1 lb. ground round
  • 1 small (6 oz.) yellow onion, finely chopped (about 1 cup)
  • 4 medium garlic cloves, finely chopped (1 1/2 Tbsp.)
  • 1 Tbsp. chili powder
  • 1/2 tsp. ground coriander
  • 1 (4-oz.) can diced hot green chiles
  • 1 (16-oz.) pkg. (8-in.) flour tortillas
  • 9 oz. sharp Cheddar cheese, shredded (about 2 1/4 cups)

Directions

  1. 1

    Make dipping sauce: Stir together sour cream, cilantro, lime zest and juice, 1 1/2 tablespoons of the water, and 1/2 teaspoon each of the cumin and salt in a small bowl until blended. Store in refrigerator until ready to use.

  2. 2

    Cook beef: Heat oil in a large skillet nonstick over medium-high, swirling to coat. Add ground round, and break into medium-sized clumps. Cook, undisturbed, until bottom sides are deeply browned, 6 to 8 minutes. Cook over medium-high, stirring and breaking up ground round into smaller pieces with a wooden spoon, until cooked through, about 2 minutes.

  3. 3

    Add onion and garlic: Add onion and garlic, and cook over medium-high, stirring often, until softened, about 4 minutes.

  4. 4

    Add spices: Add chili powder, coriander, remaining 1 1/2 teaspoons cumin, and remaining 1 teaspoon salt. Cook, stirring constantly, until spices are fragrant and toasted, about 2 minutes.

  5. 5

    Finish ground beef filling: Add chiles and remaining 1/4 cup water; cook, stirring constantly, until mixture is saucy, about 1 minute. Remove from heat, and transfer to a medium bowl. Wipe skillet clean.

  6. 6

    Cut tortilla circles: Make 2 stacks of tortillas (5 tortillas per stack). Using a (2 1/4-inch) round pastry cutter, cut 7 circles from each stack, making 35 circles per stack. Set aside 65 circles for tacos, and discard or reserve remaining 5 circles for another use.

  7. 7

    Melt Cheddar piles: With skillet on medium and working in batches, mound (1-teaspoon) piles of Cheddar (6 to 8 each) in skillet.

  8. 8

    Top with tortilla circles and ground beef mixture: Place skillet over medium heat, and cook, gently pressing a tortilla circle onto each pile of Cheddar with a spatula to spread Cheddar. Top each tortilla circle with 1 1/2 teaspoons of the ground round mixture and about 1/2 teaspoon of the Cheddar. Cook until cheese on bottom side of tortillas is sizzling and looks mostly dry and lacy, 2 minutes to 2 minutes, 30 seconds. (The first batch may take a little longer.) Remove from heat.

  9. 9

    Fold cooked tacos: Working with 1 taco at a time, transfer to a paper-towel lined plate, and carefully fold each tortilla circle in half, being careful not to press out filling. Keep gently pressing on tortilla until shell is set, 10 to 20 seconds. Repeat process with remaining tortilla circles, ground round mixture, and Cheddar. Transfer to a plate, and serve immediately.