Chili Beef and Cheese Mini Tacos
For the Chili Beef Tacos
- 2 lbs (908 g) ground beef (90/10)
- 1 tbsp (8 g) cumin
- 1 tbsp (8 g) chili powder
- 2 tsp (6 g) paprika
- 2 tsp (6 g) onion powder
- 2 tsp (6 g) garlic powder
- 6 oz (170 g) tomato paste
- 1 cup (240 g) water
- ¼ cup (32 g) flour I use oat
- 1 cup (112 g) shredded cheese
- 47 3 inch (690 g) corn tortillas
- salt and pepper to taste
For the Chili Beef
- Heat a large pot over medium high heat and add in the ground beef. Break it up immediately as it hits the pot and continue chopping away at it to form smaller pieces. You won't need any oil as we are going to be cooking this in water.
- Add the cumin, chili powder, paprika, onion powder, and garlic powder to the beef and mix it in.
- Then you can add the tomato paste and water and keep stirring and breaking up the beef so that you get fine, soft pieces of meat. As you keep stirring you should see the pieces become smaller and smaller.
- Once about half of the water has cooked off and the mixture is starting to become thicker, add in the flour and mix. This will thicken it even further.
- Continue cooking until the mixture is no longer watery and it is thick enough to be placed into a tortilla without leaking out. Taste test and adjust with salt and pepper as needed.
Constructing the Tacos
- Measure out the cheese and place it into a bowl to add to your assembly line.
- Heat a large griddle or skillet over medium heat. Lay down the corn tortillas in the pan and allow them to warm. Once they start to steam you can flip them to the other side and start filling them with the meat mixture.
- I use a 1oz (28g) cookie scoop to standardize my portions. Each tortilla gets one scoop of meat which gets spread out onto half of the tortilla with a spoon. Top each with a light, 2 finger pinch of cheese and fold the filled side over the empty side to weigh it down. If any beef slides out, just push it back in with a spoon.
- Cook the tacos for a minute or two on each side to brown the tortilla then place them on a sheet pan to cool and prepare to be frozen.
- Continue working through this process until all of your meat has been used up. I ended up getting 47 mini tacos out of this recipe but if you use bigger tortillas, you will obviously have less.
- When all of the tacos are formed and ready on the sheet pan, you can move it to your freezer to flash freeze, uncovered until they are frozen solid.
- Then you can move the frozen tacos into a bag, remove all of the air, and they will stay good in the freezer for months.
- To reheat the tacos I use the air fryer at 400℉ for 5-6 minutes or until they are hot in the center.
- NOTE: Nutritional estimates are per taco.
NUTRITIONAL INFO FOR THE Chili Beef and Cheese Mini Tacos
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.