Baked Taco Bites Recipe

Ben Carraoli

I must confess—I absolutely fell in love with making this recipe for Baked Taco Bites Recipe. After baking them fresh and popping the first little bite into my mouth, I knew I had found a snack that is perfect for parties, movie nights, or simply an afternoon when I want something fun and flavorful.

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Prep Time 10

Cook Time 7

Ingredients Method Notes

Ingredients

1 lb approximately 16 oz lean ground beef – Using a lean cut helps avoid excess grease, so your bites don’t get soggy.
3 Tbsp taco seasoning – This gives that punchy taco flavour; if you use store-bought seasoning pick one with good depth of flavour.
1 10 oz can diced tomatoes with green chilies (undrained) – The tomatoes add moisture and mild heat, which keeps the beef filling juicy.
½ cup water – Thins the tomato mixture so it coats the beef properly and blends all ingredients.
1 cup 4 oz cubed Velveeta cheese – Melts smoothly into the beef mixture, giving a creamy texture and helping the filling hold together.
2 Tbsp cornmeal optional – Used to thicken the beef mixture slightly so it doesn’t ooze out of the bite shells.
24 Tostitos Scoops tortilla chips – These scoop-shaped chips are perfect for holding the filling; their cup shape makes assembly easy.
½ cup 2 oz shredded cheddar cheese – Freshly shredded cheddar melts beautifully and gives a sharp cheese flavour; avoid pre-shredded if possible.
2 Tbsp 1 oz sour cream – Adds a cool contrast and creamy finish on top.
1 Tbsp shredded lettuce – Provides a fresh crunch and colour contrast.
1 Tbsp diced tomatoes – A juicy bright topping to finish each bite.

Method

First, brown the ground beef in your skillet over medium heat, breaking it up as it cooks until no pink remains. Drain any excess grease, then return the beef to the pan. Add the taco seasoning, undrained can of diced tomatoes with chilies, and the water. Stir everything together and simmer until the liquid is mostly absorbed.
Once the beef mixture is nicely simmered, stir in the cubed Velveeta cheese, cover the skillet and let the cheese melt into the meat for about 5 minutes. If you prefer a slightly thicker filling that holds its shape better, sprinkle in the cornmeal and mix thoroughly.
Preheat your oven to 350°F (about 175°C). Line your rimmed baking sheet with nonstick foil. Arrange the scoop chips cup-side up on the sheet. Spoon approximately ½ teaspoon of the beef mixture into each chip cup, then top with about ½ teaspoon of shredded cheddar cheese. Bake in the oven for 6-7 minutes or until the cheddar has fully melted.
Remove the baked bites from the oven. Immediately top each with a small dollop of sour cream, a sprinkle of shredded lettuce, and some diced tomatoes. Serve warm for best taste and texture.

Notes

I always choose freshly grated cheddar cheese—pre-shredded often has additives that hinder melting and texture.
I like to use lean ground beef (92% or higher) so I don’t have to worry about excessive grease messing up the crisp cup.
When filling the chips, I make sure not to overfill—leaving a little space helps the toppings sit nicely and keeps each bite neat.
I arrange the chips on the tray before adding the filling, so they are ready when the beef is done and I can assemble quickly while the oven is hot.
I let the beef mixture rest for a minute before scooping into the chips—this gives it just enough time to settle (but is still warm).