Mini Taco Scoops

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Mini Taco Scoops

Course Appetizer, Main Course
Cuisine American, Mexican
Author Catherine’s Plates

Equipment

  • skillet & spatula
  • medium pot with spatula
  • 9 x 13 baking dish
  • cutting board w/sharp knife

Ingredients

  • 1 (10oz) bag Tostitos Scoops (tortilla chips)

Beef Taco Meat

  • 1 lb ground beef
  • 1/2 medium yellow onion, diced small
  • 1 packet or 3 TBS homemade Taco Seasoning for my homemade blend "search for Big Batch Taco Seasoning" here on my blog
  • 1/4 cup water
  • 1/3 cup shredded mexican blend or cheddar cheese

Refried Beans (flavored)

  • 1/2 can refried beans
  • 1 TBS taco seasoning
  • 3 TBS sour cream

Extra Ingredients for a taco bar (optional)

  • diced tomato, sliced olives, shredded iceberg lettuce, jalapenos, extra shredded cheese, chives, green onions, sour cream, etc.

Instructions

  • Lay out Tostitos Scoops in a 9 x 13 baking dish. (Generally 5-7 make a serving. Base how many to make off of that measurement.)
  • In a skillet over medium high heat, brown up ground beef and soften onion together. Drain off excess grease. Stir in 1 packet or 3 TBS homemade taco seasoning along with 1/4 cup of water. Simmer for 1 minute and turn off heat.
  • Optional Step if you want refried beans in your scoops. In a medium pot, heat together refried beans, 3 TBS sour cream, and 1 TBS taco seasoning or 1/3 packet of store bought taco seasoning. Turn off heat.
  • If you are adding beans to your scoops, please 1 tsp in the scoops that you want to have beans in them.
  • Place 1 TBS of taco meat into scoop to fill up to the edge of scoops. Top the taco meat with a little of the shredded cheese.
  • Place in 375 degrees preheated oven for about 10 minutes or just until cheese has melted. Remove from oven.
  • Let everyone top with their favorite topping bar ingredients: diced tomato, sliced olives, shredded iceberg lettuce, jalapenos, extra shredded cheese, chives, green onions, sour cream, etc.
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