Big Game Mini Tacos

Last Super Bowl, my friend Sarah showed up with three dozen of these tiny tacos and honestly, nobody touched the wings. There's something about food you can eat in one bite that makes people gravitate toward it, especially when there's a game on and nobody wants to miss a play.

I've learned to prep everything beforehand because once people smell the spices hitting the beef, they start hovering. The salsa actually tastes better if you make it first, giving the lime time to work its magic on the tomatoes while you get the beef going.

Ingredients

• 24 mini corn tortillas: If you can't find mini ones, just use a round cutter or a glass to cut regular tortillas into 3-inch rounds
• 1 lb (450 g) ground beef: You can swap this for ground turkey if you want something lighter, but beef gives you that classic taco truck flavor
• 1 tbsp olive oil: Helps the onions soften without burning and keeps everything from sticking
• 1 small onion, finely chopped: The smaller you dice this, the better it incorporates into the beef
• 2 cloves garlic, minced: Add this after the onions so it doesn't get bitter and brown too fast
• 1 tsp chili powder: This is your backbone flavor, not the heat source, so don't be shy with it
• 1 tsp ground cumin: The smoky earthy note that makes it taste like real Tex-Mex
• ½ tsp smoked paprika: Regular paprika works too, but smoked adds that depth people can't quite place
• ½ cup (60 g) shredded cheddar cheese: Shred it yourself if you can, the pre-shredded stuff has anti-caking agents that keep it from melting smoothly
• ½ cup (60 g) shredded lettuce: Iceberg gives you that classic crunch, but green lettuce works too
• 2 medium ripe tomatoes, diced: The riper they are, the less salsa you'll need
• ¼ cup (30 g) red onion, finely chopped: Soak these in cold water for 10 minutes if you want to mellow the bite
• 1 small jalapeño, seeded and minced: Keep some seeds if your crowd likes heat, remove them all if they don't
• ¼ cup (5 g) fresh cilantro, chopped: The stems have flavor too, don't toss them
• Juice of 1 lime: Room temperature limes give you more juice than cold ones

Instructions

Mix the salsa first:

Combine tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl, then walk away and let it hang out for at least 15 minutes.

Get your aromatics going:

Heat that olive oil in a big skillet over medium heat, toss in your onions, and let them soften for about 3 minutes until they're translucent and smelling sweet.

Wake up the garlic:

Stir in the minced garlic and count to 30, just enough to release its fragrance without letting it turn brown and bitter.

Brown the beef:

Add the ground beef and break it apart with your spatula, letting it cook undisturbed for a minute at a time so it actually develops some color and fond in the pan.

Drain the fat:

Tilt the pan and spoon off the excess grease, but don't go crazy about it, you need a little fat to carry the spices.

Add the spice blend:

Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, then stir everything together so the beef gets evenly coated and smells incredible.

Warm your tortillas:

Throw them in a dry pan for 15 seconds per side or wrap them in damp paper towels and microwave for 20 seconds, whatever keeps you from tearing them when you fold.

Assembly line style:

Spoon some beef onto each tortilla, add a pinch of cheese, a little lettuce, and don't be shy with that salsa you made earlier.

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The first time I made these for a group, I didn't make enough and ended up pressing fresh tortillas halfway through the game. Now I always figure at least four per person, minimum, and nobody's gone hungry yet.

Making Ahead

You can cook the beef up to two days ahead and keep it in the fridge, just warm it slowly with a splash of water so it doesn't dry out. The salsa actually gets better after a day, but the cilantro will start looking tired, so add fresh right before serving if you're making it ahead.

Serving Strategy

Set up a toppings bar with sour cream, guacamole, and extra salsa so people can customize. I put the beef in a slow cooker on warm to keep it at the perfect temperature, and keep a fresh batch of tortillas warming in a covered dish.

Scaling For Crowds

The beef scales perfectly, but the tacos get fiddly when you're making hundreds of them. If you're feeding more than 20 people, consider doing a full-size taco bar alongside the minis so people can grab whichever they prefer.

• Use two sheet pans to warm all your tortillas at once in a 350°F oven for about 3 minutes
• Set up three assembly stations if you have helpers, it goes three times faster
• Keep warm tortillas covered with a clean kitchen towel so they stay pliable

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These have become my go-to for anything involving a screen and snacks. There's something perfect about popping an entire taco into your mouth without looking away from the game.

Recipe Questions & Answers

→ Can I use other meats instead of ground beef?

Yes, ground turkey or chicken work well as lighter alternatives and absorb the spices nicely.

→ How can I make the dish gluten-free?

Use certified gluten-free corn tortillas to ensure the tacos remain gluten-free.

→ What is the best way to warm the mini tortillas?

Warm the mini tortillas in a dry skillet over medium heat or microwave them briefly until soft and pliable.

→ How spicy is the fresh salsa?

The salsa has a mild to medium heat level from jalapeño; adjust spiciness by adding more jalapeño or hot sauce as desired.

→ What toppings complement these mini tacos?

Shredded cheese, lettuce, sour cream, and avocado slices add flavor and texture, enhancing each bite.