Taco Salad Mini Bites

Step 1

Preheat the oven to 375 degrees F.

Step 2

Using a 3-inch round cookie cutter, cut 3 rounds out of each tortilla for a total of 24 rounds. Discard scraps. Place a tortilla round into the well of a mini muffin pan. Bake for 10 minutes, or until the tortilla shells are light golden brown on the edges. Place pan on a wire rack and cool for 5 minutes.

Step 3

In a large skillet over medium-high heat, brown the ground beef and drain. Add the taco seasoning, water, and El Yucateco hot sauce. Bring the mixture up to a boil and then reduce to a simmer. Simmer for 5-8 minutes, or until the mixture thickens.

Step 4

Fill the tortilla shells with the ground beef mixture & top with lettuce, cilantro leaves, shredded cheese, tomatoes, avocados, black olives, and sour cream. Serve immediately.