Prep 20 mins
Cook 15 mins
I made these yesterday for my Holiday Appetizer Party with my cooking and recipes group and they were really good! The amount is approximate, depending on how much you fill the scoops. I had some scoops left over when I got done making mine.
- 1 1⁄2 lbs lean ground beef
- 1 (1 1/4 ounce) package taco seasoning, divided
- 1⁄2 cup water
- 8 ounces Mexican blend cheese
- 8 ounces chunky salsa
- 1 (12 ounce) bag Frito Scoops, bite-size
- 1 (8 ounce) container sour cream
- In a lg. skillet over med-high heat fry hamburger until almost done, chopping to break up the meat into small pieces.
- When meat is done, drain grease.
- Add half the pack of taco seasoning and water. Continue cooking until water is evaporated.
- Add salsa, and mix well.
- Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside.
- When ready to make scoops, fill each one with a little meat mixture.
- Preheat oven to 350.
- Mix sour cream and the rest of the pack of taco seasoning. Set aside.
- Top scoops with additional cheese.
- Put on a lg. baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted.
- Put on serving platter, and dollop with a little sour cream mix.
Made these for a going away party, and i couldn't put them in the oven fast enough! I skipped the salsa and i just used a block of colby jack, which i shredded my self. I also made the meat the night before and refrigerated it to save some prep time AND so that the bottoms of the taco shells wouldn't get soggy from the grease BEFORE i even baked them.
Thank you so much for this recipe! This is such a brilliant appetizer! Yummy, mini tacos, without the mess! I altered the recipe just slightly as I only use 1 lb. of ground beef. To see additional photos and tips, you can check out my review of this recipe on my cooking blog: http://redlab27.alissahebert.com/2012/02/taco-scoops.html
I have been making these for as long as I can remember. I also put the meat on, then refried beans, one slice of olive, placing a small peice of jalapeno inside the olive, on top of that I place a small peice of tomato. After all that I top them of with a drizzle of velveta sauce, then finishing them with some grated chedder cheese. Pop these bad boys in the oven at 400 degrees for 5 minuets. I always make about 100 of these. It takes awile but so worth it. As for them getting soggy, they do. I keep the ones I don't heat in the oven in the fridge, and pop them in the oven, they crisp up nicely. This version has all the textures and flavors of mini hard tacos!