Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Taco Shells
Vegetables
Cheese & Sauces
Spices
Method
Prep the Protein
- 1
Cook the Meat
In a skillet over medium heat, cook the ground beef or shredded chicken until fully cooked. If using beef, break it apart with a spatula as it cooks.
- 2
Season the Meat
Once the meat is cooked, drain any excess fat (if using beef). Add taco seasoning to the meat, along with salt and pepper to taste. Mix well and let it simmer for about 5 minutes.
Prepare the Tacos
- 3
Warm the Taco Shells
In a separate oven or microwave, warm the mini taco shells according to package instructions. This typically involves heating them for 5-10 minutes until they are warm and slightly crispy.
- 4
Assemble the Tacos
Take each mini taco shell and fill it with a spoonful of the cooked meat. Top with shredded lettuce, diced tomatoes, chopped onions, and sliced jalapeños as desired.
- 5
Add Cheese and Sauces
Sprinkle shredded cheddar cheese over the filled tacos and add a dollop of sour cream and salsa on top of each taco.
Serve
- 6
Plate and Serve
Arrange the mini tacos on a serving platter and enjoy them immediately while warm!