Taco Tuesday will never be the same!! Move over tortilla shells, because there’s a NEW taco in town, and these Mini Taco Bierocks were simply one of the best, most fun to eat, “tacos” we’ve had in AGES! And NO-SPILL, too!!
I have lost count of how many bierocks I’ve created now, (5? 6??), but these babies are definitely a shooting star to the top of the list, that’s for sure!! These will be a welcome go-to addition to our regular rotation from here on out!
Not only were they delicious, but because almost everything is conveniently tucked inside, they’re a BREEZE to feed a hangry crowd, too!
The thing I hate about making tacos the most, is the time it takes to assemble each and every one of them. My hubby is notorious for taking 20 minutes to “decorate” his with all of the goodies he prefers, and by the time he’s done…they’re cold.
So let me show you how to make them a new way, that only takes SECONDS to finish once they’re all baked!
You simply start with (thawed) bread dough rolls, flatten them, and place most of your toppings inside starting with shredded lettuce, chopped tomato, and a little sprinkle of salt and pepper.
Next, place a small pile of shredded Mexican-Blend cheese on top…..
…followed by a small scoop of my homemade taco meat….
…then another nice little pile of cheese!!
Bring the edges up over the filling pinching together to seal…
…and place them onto a sprayed baking sheet. Two if making a full batch. (I made only just a half of a batch for the two of us.)
Brush with a beaten egg wash, and sprinkle with a little fresh-cracked or coarse ground black pepper.
Then pop them into the oven and bake!
Remove them to a cooling rack to cool a little, then slice them open. There will be a little room at the top of each roll that puffed up during baking.
Fill each empty space with a tiny spoon each of sour cream and guacamole, and you’re done!!
VERY quick to assemble, they all stay hot, and there’s no wait!
You can even drizzle on a little hot sauce, or sprinkle with pre-crumbled queso blanco if you’d like.
If you prefer a hotter, spicier taco bierock, you can certainly add a pickled jalapeño slice, or a slice or two of some homemade Cowboy Candy if that makes you smile!
Top these any way you’d like! But best to just keep it simple.
And the other major bonus about these, is that, they reheat in the oven BEAUTIFULLY! Only 15 minutes at 350º and you’re ready to roll again!
And almost ALL of the work is already completely done!
Which makes these a FANTASTIC appetizer for a party! Or even a quick lunch or hearty supper, because these little guys are actually quite filling! And you can make them the day before the party, then just reheat and set out a few toppings just to finish them!
How’s that for easy, right?
And how do they taste as compared to tortillas or crispy corn shells?
Not kidding!! These are going to fast-become your new little best friend! And they’re SO much easier to eat, too! Everything stays right inside the little pocket, even after being halved and over-filled! And, there’s almost no mess at all compared to tortillas and shells! Except for licking a few fingers and maybe your chin! 😉
So no matter if you’re looking for a new supper idea to feed the fam, or a hearty appetizer for a party, these Mini Taco Bierocks are sure to please everyone! Delicious, easy to make, and so much fun to eat! Enjoy!!
- 24 frozen bread dough rolls, thawed (directions below)
- 2 lbs. ground beef
- 1-2 jalapeño peppers (to taste), seeds and membranes removed, finely chopped
- very finely shredded cabbage or shredded lettuce
- finely chopped tomatoes or very thinly sliced roma tomatoes
- shredded Mexican blend cheese
- 1 egg beaten well with 1 Tbl. cold water
- Taco Seasoning Ingredients:
- 2 Tbl. flour
- 2 Tbl. cornstarch
- 1 tsp. seasoning salt, I like Johnny's (can sub regular table salt)
- 1 tsp. regular table salt
- ½ tsp. cayenne
- ¼ tsp. chipotle powder, optional (for a bit of extra heat)
- 1 tsp. onion powder
- 2 tsp. each: chili powder, sweet smoked paprika, garlic powder and cumin
- 2 Tbl. dried minced onion, or a ¼ of a small onion very finely chopped and sautéed with the beef
- 2 tsp. Superior Touch Better Than Bouillon Beef Base dissolved in 1 cup hot water
- 1 cup beer, any kind is fine
- ¼ tsp. white sugar
- 1 - 2 Tbl. hot sauce, sriracha sauce, or hot taco sauce to taste, or even just (1 Tbl.) ketchup if that's what you have on hand
- Optional Condiments:
- sour cream
- hot sauce
- queso blanco or any crumbly Mexican cheese
- *Thaw rolls by placing into 2 sprayed 13 x 9 pans. (Keep rolls apart from each other.) Spray tops well, cover pans with plastic wrap, and place into the oven with the light on. Rolls should be fully thawed in 2 hours. Pop into fridge to keep from rising.
- For Taco Meat:
- In small bowl, mix dry taco seasoning mix ingredients (excluding bouillon/water, beer, sugar and hot sauce), until very well combined. Set aside.
- In large deep frying pan, sauté ground beef and peppers until meat is no longer pink breaking up WELL as you go. Drain all grease. Sprinkle taco seasoning mix over meat mixture and stir in.
- Heat water to boiling, stir in bouillon base until dissolved and add to frying pan. Stir in beer, sugar and hot sauce.
- Bring to a boil, reduce heat, and simmer until thick, stirring as needed. (Takes about 15 - 20 minutes.) Cover and set aside.
- On un-floured board, flatten one roll into a 4 - inch round circle. In center, top with a little shredded lettuce and chopped tomato, salt and pepper, small pile of shredded cheese, then about an ⅛ cup taco mixture, and another small pile of cheese. Bring up four "corners" of the dough pinching together, bring up rest and pinch all together, sealing, and tuck under a little. Place pinched and sealed side down onto a sprayed baking sheet. (Cup with your hand to re-form into a ball if you'd like.) Brush top and sides with egg wash, and sprinkle with coarse ground black pepper or fresh-cracked right over the tops. Continue with rest of rolls until all are filled.
- Bake in a preheated 350ºF oven for about 20 minutes until gorgeously golden. Remove rolls to a cooling rack and let rest for a few minutes.
- Slice open carefully, and fill open space (at top where roll puffed up) with sour cream and guacamole. Drizzle with hot sauce and sprinkle with crumbled Mexican cheese if desired. Serve warm!