**An Explosion of Flavors: Mini Taco Quiches - A Culinary Symphony of Mexican and French Cuisine**
Prepare to embark on a culinary journey that masterfully blends the vibrant flavors of Mexican cuisine with the elegance of French pastry in these Mini Taco Quiches. These bite-sized delights are a symphony of textures and tastes, featuring a flaky, buttery crust that cradles a savory filling of seasoned ground beef, a medley of Mexican spices, a hint of tangy salsa, and a gooey, melted cheese center. Each quiche is a perfect balance of spicy, cheesy, and herbaceous notes that will tantalize your taste buds and leave you craving more. This recipe article provides two enticing variations: the classic Mini Taco Quiches and the Mini Taco Quiches with Sweet Potato Crust, catering to different dietary preferences and offering a unique twist on this delectable dish.
MINI TACO QUICHES
These tasty mini taco quiches are a party favorite. The crust is a flour tortilla and the quiches are comprised of ground beef, taco seasoning, Cheddar cheese, black olives, and sour cream.
Provided by James B
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
- Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
- Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
- Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
- Bake in the preheated oven until heated through, about 25 minutes.
Nutrition Facts : Calories 210.6 calories, Carbohydrate 16.4 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 1.2 g, Protein 11 g, SaturatedFat 4.5 g, Sodium 616.8 mg, Sugar 2 g
MINI TACO QUICHES
Another recipe from the Simple 1-2-3 Easy Appetizers cookbook. These tasty taco quiches are a party favorite. The "crust" is a flour tortilla and the quiches are comprised of ground beef, taco seasoning, cheddar cheese, black olives, and sour cream.
Provided by Crafty Lady 13
Categories < 60 Mins
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease 12 muffin pan cups. Set aside.
- Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in olives, tomato sauce, 1/4 cup water, taco seasoning, hot sauce and egg; mix well.
- Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups. Fill each tortilla cup wih 1/4 cup meat mixture. Top each with sour ceam and cheese. Bake 25 minutes or until heated through.
Nutrition Facts : Calories 151.4, Fat 8.2, SaturatedFat 3.6, Cholesterol 48.3, Sodium 556.7, Carbohydrate 8.8, Fiber 1.4, Sugar 2, Protein 10.6
Tips:
- Use a mini muffin tin to make individual quiches that are perfect for parties or grab-and-go breakfasts.
- Corn tortillas can be used instead of wonton wrappers for a gluten-free option.
- Feel free to get creative with your fillings. Some other popular options include scrambled eggs, cooked bacon, diced bell peppers, and shredded cheese.
- For a vegetarian quiche, omit the meat and add more vegetables, such as spinach, mushrooms, or zucchini.
- Serve the quiches warm or at room temperature. They can also be refrigerated for up to 3 days or frozen for up to 2 months.
Conclusion:
Mini taco quiches are a delicious and easy-to-make appetizer or breakfast item. They are perfect for parties or potlucks, and they can also be made ahead of time and reheated. With so many different variations possible, there is sure to be a mini taco quiche that everyone will enjoy.
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