Mini Taco Appetizers – Perfect for Any Party

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When you’re looking for party food, be sure to add these Mini Taco Appetizers to the menu. They are everything you love about tacos in bite-sized form.

I’ve been making these mini taco bites for years at parties. They’re always the first thing to disappear and everyone remarks on how cute they are. Set these out along with these taco egg rolls and be ready for the compliments to pour in.

Mini Taco Appetizer

For me, the best part of these little bites is that they’re so simple to put together, but they make a big impression at your party. When I served these for the first time at one of my parties a few years ago, no one could believe I went to so much trouble to make them. (Shh, don’t tell anyone how easy they actually are to make!).

Another bonus: guests can eat them while standing up at a party, even if they have a glass of wine in one hand.

What Shells to Use

The shell is an important part of these mini taco appetizers, so you want to choose the right wrapper. I’ve made these with both wonton wrappers and spring roll wrappers. They’re both very good, but with slight differences.

I prefer to use flour spring roll wrappers personally, but this decision is really up to you and and what you can find in the store. This is the spring roll wrapper I use. These come in large sheets that I cut into 4 squares. Each square is the right size for one.

Wonton Wrappers

You can also use wonton wrappers. These come in small squares. The difference between the two is that wonton wrappers are slightly thicker, so they turn out more crunchy.

Ingredients You Need

Mini Taco Bites contain all the yummy ingredients you’d normally put into a taco. We use the following:

  • Ground beef seasoned with taco seasoning
  • Tomato
  • Cheddar Cheese
  • Avocado
  • Cilantro
  • Sour Cream

You don’t need a large quantity of these ingredients to make a dozen appetizers. So this recipe is built for 12 mini appetizers. You can double it to make 2 dozen, etc., as needed.

If you have left over toppings, here’s a great way to use them up: taco pizza!

The other thing you’ll need is a mini muffin pan. I use a 12-cup muffin pan, but these come in trays up to 48. If you’re catering for a large party, you might want to try this large one.

I usually just make two to three batches of mini cups and keep them on a tray or carefully placed in a large bowl, until I need them. It’s quick to fill up 12 more appetizers on the fly, if you already have the cups made.

Prepared Cupcake Tin

Tips for Making Mini Taco Cups

When you make the mini cups, you’ll need to make sure the cups are held open properly so there’s room inside for the filling. You can do this in two ways. Spray the wrappers with cooking spray to make them pliable and sticky. Then you will have more control to push the edges down.

Mini Taco Appetizer

If you’re having trouble keeping the center open, you can make little squares of tin foil to put in side the cup to keep it open while it bakes. I find this works the best to make sure there’s plenty of space inside the cup for filling.

Mini Taco Appetizer

Once you’ve baked the cups, you can keep them aside until just before you’re planning to serve them. As long as the filling has cooled, the cups will stay in tact for at least 30 minutes, without becoming soggy. But you want them to be as crispy as possible when they are served.

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Mini Taco Appetizer

Mini Taco Appetizers

These mini taco appetizers are filled with meat, cheese, and all your favorite taco toppings.
4.5 from 4 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: appetizer, snack, tacos
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 Servings
Calories: 301kcal
Author: Laura


  • 12 spring roll or wonton wrappers
  • 1/2 lb ground beef or chicken
  • 1/2 onion diced
  • 1 tbsp taco seasoning

For Garnish

  • 1 small tomato finely diced
  • 1/4 cup cheddar cheese shredded
  • 1/2 avocado finely diced
  • 2 tbsp cilantro finely diced
  • 2 tbsp sour cream


  • Preheat the oven to 350 degrees F.
  • To make the pastry cups, press one wrapper into each of the wells of a mini muffin tin. If using spring roll wrappers, cut the wrapper into 3-4 inch squares and use one square per well. Bake for 3-5 minutes, or until the wrappers are golden brown and crispy. Carefully remove the mini cups from the muffin tin.
  • Combine the ground beef and onion in a skillet and cook over medium heat until browned, around 8 minutes. Remove from heat and cool.
  • Just before serving, fill each pastry cup with meat, tomato, cheese, avocado and cilantro. Top with a dollop of sour cream.


  • If using spring roll wrappers, these are usually around an 8×8″ square that can be cut into 4 pieces, so you will only need 3 spring roll wrappers to make 12 cups.
  • You can push a square of tin foil into the well to hold the wrapper open.


Calories: 301kcal | Carbohydrates: 18g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 367mg | Fiber: 3g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 2mg

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Mini Taco Appetizer

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