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?
Even BETTER.
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!!
You can make your own homemade taco meat if preferred. We enjoy my own homemade seasoning, but you can certainly use your favorite store-bought packets.
Mini Taco Bierocks
Ingredients
Taco Seasoning Ingredients:
Optional Condiments:
Instructions
Notes