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Taco Salad Bites

These bite-size appetizers have all the flavors of your favorite taco salad -- zesty ground beef, smooth sour cream and, of course, a crunchy tortilla shell. Taco seasoning varies greatly depending on the brand, so make sure to taste yours before you add it to the meat and adjust the salt in the recipe accordingly.
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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: about 16 servings
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Nonstick cooking spray, for spraying the wire rack

1 pound ground beef (90/10)

2 tablespoons taco seasoning 

Kosher salt

16 miniature cup-shaped corn tortilla chips

4 ounces pepper jack cheese, cut into 16 cubes 

3 tablespoons sour cream

1 cup thinly sliced romaine lettuce

1 small plum tomato, diced

Hot sauce, for serving


  1. Position an oven rack in the top third of the oven and preheat to 425 degrees F. Set a wire rack over a baking sheet and spray generously with cooking spray.
  2. Use your hands to mix the ground beef, taco seasoning and 1/2 teaspoon salt in a medium bowl until just combined. Drop heaping tablespoons of the meat mixture onto the rack (about 16 total), then use your hands to roll the portioned meat into balls. Press a tortilla chip into the top of each meatball, making sure that the meat goes mostly up the sides of the chip (be careful not to break the chips). Put 1 cheese cube in the middle of each chip.
  3. Bake, rotating the baking sheet once halfway, until the meat is just cooked through and the cheese is melted, about 8 minutes. Transfer the bites to a large platter, top with a dollop of sour cream and sprinkle with the lettuce and tomato. Serve with hot sauce.
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