Mini Taco Bowls

30 4 servings, 2 taco bowls (386 g) each
Recipe By
(39) 32 Reviews
Prep Time
Total Time

4 servings, 2 taco bowls (386 g) each

Your kids are sure to love these yummy fun-to-make tacos.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of 8 muffin cups sprayed with cooking spray to form bowl. Carefully fold edges of tortillas back to make opening for the filling. Bake 10 min.
  • Meanwhile, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
  • Spoon 1/4 cup meat mixture into each tortilla bowl; top with remaining ingredients.

Serving Suggestion

Spice up your meal time with these kid-pleasing tacos. Then, round out the meal with your favourite fresh fruit.


Substitute 2 cups shredded cooked chicken for the browned ground beef.


Substitute sour cream for the dressing.


  • 4 servings, 2 taco bowls (386 g) each

Nutritional Information

Serving Size 4 servings, 2 taco bowls (386 g) each
Calories 470
% Daily Value
Total fat 22g
Saturated fat 6g
Cholesterol 60mg
Sodium 910mg
Carbohydrate 44g
Dietary fibre 3g
Sugars 6g
Protein 29g
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sfanjoy |

    All my kids love tacos, however only half like the hard shell while the others prefer the soft tortilla. Mini Taco Bowls were a hit with both! This meal is being requested again :)

  • bedheadkarma |

    Easy and fun for kids! I would rather use chicken for the filling, but it's still delicious.

  • heatherveltman |

    I made these for a pot luck with lots of kids present and these were a huge hit and very easy to make. I made the taco cups the night ahead, using 9 large tortillas quartered. This way I was able to make 36 cups much more cheaply than using a small tortilla for each. 30 minutes before we left I cooked the beef, adding taco seasoning, chopped onion and frozen corn (2 lbs of beef was enough). My kids had fun filling the cups with salsa, sour cream, lettuce & shredded cheese. This was quick and easy. They didn't get soggy during transport and the shells held together very well and didn't crumble like a usual taco shell would.