These Muffin Tin Mini Tacos almost made there way to the Taste of Home Magazine. I got an email from one of the editors saying they were publishing it along with my Muffin Tin Pizzas. Pretty soon after that email, I received another saying there wasn’t enough room for both. So, I guess it’s up to me to share these yummy bites with you!   

 Oh my gosh! These are the perfect appetizer for holidays, game day, or family night dinner! Just look at that sour cream and pastry!

These muffin tin tacos are as easy as they are delicious! Perfect for game day or holiday appetizers…these little tacos are goo-ood to the last bite!


Muffin Tin Tacos
Delicious and easy mini tacos!
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  1. 1 lb. of ground round
  2. 1 package of taco seasoning
  3. 3/4 cup of water
  4. 1/2 cup of sour cream
  5. 8 oz. package of shredded Colby & Monterey Jack Cheese Mix
  6. Various taco toppings - shredded lettuce, chopped onions, chopped tomatoes, sliced olives, etc...
  1. Preheat the oven to 350 degrees
  2. Grease the muffin tins
  3. In a large skillet over medium/high heat brown the meat
  4. Drain the fat
  5. Add the taco seasoning, and water to the browned meat
  6. Reduce heat, simmer uncovered for about 3 to 4 minutes
  7. Remove from heat
  8. Open the crescent dough packages
  9. Separate the triangles of dough, and place each triangle in a separate muffin tin, pressing the dough together where needed
  10. Use a fork to poke some holes in the dough
  11. Pre-Bake the dough in the muffin tins for about 3-5 minutes - just until dough is firm, and puffing up
  12. Use the back of a spoon or a small ladle, to push the puffed up dough down, in the center, so you have room for the filling
  13. To each crescent dough muffin, add in this order: 2 T of browned taco meat, 1/2 T of sour cream, and about 1 T of shredded cheese
  14. Bake for an additional 15 minutes or until the cheese is melted, and the dough is a golden color
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