TV Tacos

Crisp, mini corn tacos stuffed with ground beef and cheddar cheese make a great hot appetizer.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 1 lb ground beef
• 1/2 can refried beans
• 1 Tbsp olive oil
• 1/2 cup diced yellow onion
• 1 cup shredded cheddar cheese
• 1/4 cup water
• 1/4 cup chili powder
• 2 Tbsp cumin
• 2 Tbsp garlic powder
• 2 Tbsp paprika
• 1 tsp kosher salt
• 1 tsp ground black pepper
• 12 super size corn tortillas

Method

In a medium skillet, saute onions in olive oil until translucent. Add ground beef and cook until the beef is finely crumbled and cooked through. Add the refried beans and stir to mix well. Add water, chili powder, cumin, paprika, and garlic powder. Lower heat and cook until almost all of the liquid is evaporated. Season with salt and pepper to taste and set aside. Using a water glass as a stencil (about 3 1/4" in diameter) cut two round circles per tortilla, or less if tortilla is smaller. Using the same cleaned skillet, heat approx two inches of oil on high heat. Oil is hot enough when you sprinkle a couple of drops of water into it and the water sizzles. Fry the tortilla rounds for 2-3 seconds, they only need to be warmed so they are flexible and don't tear when you fold them in half. Remove from heat and drain on a paper towel. Keep the oil heated. Take 1 tsp of the meat mixture and place on one side of the tortilla. Sprinkle some cheese on top and fold the tortilla in half. Return the finished tacos to the skillet and fry on high heat until crispy. Remove and drain on paper towels.

Notes: Stack the tacos on a serving plater and serve with your favorite salsa or guacamole dip. Yes, you can buy these frozen at the market but they are not nearly as tasty as these. You can freeze them and just reheat in the oil before serving. We love to eat these instead of popcorn when watching a movie.

Number of servings: 24

Submitted By: Lynn Caruso
View all recipes by this user