Best 6 Taco Surprise Appetizer Recipes

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In the realm of culinary delights, few appetizers captivate the senses and tantalize the taste buds quite like the legendary "Taco Surprise Appetizer." A symphony of flavors and textures, this culinary masterpiece combines the zesty kick of traditional tacos with an element of unexpected delight. Its compact size makes it an ideal party snack, perfect for gatherings where finger foods are the stars of the show. Whether you're hosting a casual get-together or seeking an impressive dish to wow your guests, the "Taco Surprise Appetizer" is sure to leave a lasting impression. Let's embark on a delicious journey to discover the secrets behind crafting this exceptional appetizer.

Let's cook with our recipes!

TACO SURPRISE APPETIZER



Taco Surprise Appetizer image

This is a great appetizer and it always disappears whenever I serve it. Serve with a large bag of tortilla chips.

Provided by Eldeevee

Categories     Mexican

Time 15m

Yield 10-16 serving(s)

Number Of Ingredients 11

8 ounces cream cheese, softened
1/2 cup sour cream
1 avocado, mashed
2 teaspoons lemon juice
salt and pepper
1 -2 cup lettuce, shredded
1 -2 cup cheddar cheese, shredded
2 green onions, chopped
1/4-1/2 cup green pepper, chopped
3 tomatoes, chopped
1/4-1/2 cup sliced black olives

Steps:

  • Mix the first 5 ingredients together with a mixer.
  • Spread onto a large platter.
  • Then top with topping ingredients in order given.
  • Serve with tortilla chips.
  • Enjoy!

Nutrition Facts : Calories 194.5, Fat 17.5, SaturatedFat 9.4, Cholesterol 41.9, Sodium 177.6, Carbohydrate 5.2, Fiber 2.1, Sugar 1.4, Protein 5.8

MINI TACOS



Mini Tacos image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 8

1 pound lean ground beef
1 package (1.25 ounces) taco seasoning mix
2 tablespoons Pace® Picante Sauce
1/2 cup Pace® Chunky Salsa
4 ounces shredded Mexican cheese blend (about 1 cup)
Sour cream (optional)
Sliced pitted ripe olive (optional)
24 wonton wrappers

Steps:

  • Heat the oven to 425 degrees F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
  • Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat. Stir in the taco seasoning mix and picante sauce.
  • Spoon the beef mixture into the wonton cups. Top with the salsa and cheese.
  • Bake for 5 minutes or until the wontons are golden brown and the cheese is melted.
  • Garnish with sour cream and olives, if desired. Serve immediately with additional salsa.

CHEESY STUFFED TACO MEATBALLS



Cheesy Stuffed Taco Meatballs image

The secret ingredient in these apps is a link of fresh chorizo-the spicy Mexican pork sausage (not to be confused with the cured Spanish kind). It does double duty here, adding a zesty taco kick and keeping the meatballs extra moist.

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 10 servings (3 meatballs per person)

Number Of Ingredients 13

3/4 pound ground beef
1 link fresh chorizo (3 to 4 ounces), casing removed
1 large egg
1/4 cup fine yellow cornmeal
2 tablespoons tomato paste
1 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon granulated onion
Kosher salt and freshly ground black pepper
2 cups corn tortilla chips
2 ounces Cheddar, cut into 30 cubes just under 1/2 inch thick
Shredded iceberg lettuce, guacamole, pico de gallo and sour cream, for serving

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
  • Mix together the ground beef, chorizo, egg, cornmeal, tomato paste, chili powder, cumin, oregano, granulated onion, 1 teaspoon salt and a few grinds of pepper with your hands in a large bowl. Scoop the mixture into tablespoon-sized portions. For each, press 1 cube of cheese into the center, press the meat around it to seal, and roll into a smooth ball.
  • Put the chips in a plastic bag, seal and crush with a rolling pin. Drop 3 or 4 meatballs at a time into the bag, and roll them around to lightly coat with the crushed chips. Arrange the coated meatballs on the prepared baking sheet, and bake until the outsides are browned and the cheese is melted inside, 10 to 12 minutes.
  • Serve the meatballs on a platter over a bed of shredded lettuce with guacamole, pico de gallo and sour cream on the side.

TACO SURPRISE CASSEROLE



taco surprise casserole image

The kids gave it this title because I think they were surprised they like it so much. I use a fork, but have extra taco chips around for scooping.

Provided by majakete

Categories     Meat

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 6

2 1/2 lbs ground beef (or any ground meat)
3 (1 ounce) packages taco seasoning
taco chips
2 (14 ounce) cans refried beans
1 (16 ounce) jar salsa
2 -3 cups shredded cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cook beef and add taco seasoning.
  • Mix both cans of refried beans with the jar of salsa, set aside.
  • Layer the bottom of a 13" x 9" (lasagna) pan with taco chips.
  • Place the cooked ground beef on top of the taco chip layer.
  • Add any remaining liquid to the bean and salsa mixture, mix together.
  • Place this mixture over the ground beef.
  • Cover with aluminum foil and bake for 30-40 minutes in preheated oven.
  • Uncover, crumble taco chips and cheese over the top and bake for another 5-10 minutes.
  • Enjoy!

TACO APPETIZER PLATTER



Taco Appetizer Platter image

"A crowd usually gathers when I set out my barbecue-flavored taco dip," reports field editor Iola Egle of McCook, Nebraska. "It's gone before I know it!"

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 8-10 servings.

Number Of Ingredients 12

1-1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
1 can (4 ounces) chopped green chilies, drained
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
1 to 1-1/2 cups shredded cheddar cheese
Corn chips

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes. , In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture. Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips.

Nutrition Facts : Calories 263 calories, Fat 18g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 665mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

TACO DIP I



Taco Dip I image

This is a scrumptious taco dip. When I use all low-fat ingredients, such as low-fat sour cream and low-fat Cheddar, it still comes out so delicious! Serve with baked tortilla chips for dipping.

Provided by Rose Starkowicz

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 10m

Yield 25

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
1 (16 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
¼ head iceberg lettuce - rinsed, dried, and shredded
1 cup shredded Cheddar cheese
3 chopped tomatoes
1 green bell pepper, chopped
1 (2.25 ounce) can black olives, drained

Steps:

  • In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

Nutrition Facts : Calories 78.4 calories, Carbohydrate 5.2 g, Cholesterol 17.4 mg, Fat 4.9 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 203.9 mg, Sugar 2 g

Tips:

  • For the best results, use fresh, ripe avocados. Ripe avocados will be slightly soft to the touch and will yield to gentle pressure.
  • If you don't have any taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, and salt.
  • To make the guacamole ahead of time, simply mash the avocados and add the lime juice, salt, and pepper. Cover the guacamole tightly and refrigerate for up to 2 days.
  • To make the salsa ahead of time, simply combine all of the ingredients in a bowl and refrigerate for at least 30 minutes.
  • When assembling the taco cups, be sure to layer the ingredients in the order specified in the recipe. This will help to ensure that the flavors meld together perfectly.
  • If you're serving the taco cups as an appetizer, you can make them smaller by using wonton wrappers instead of taco shells.
  • To make the taco cups even more festive, you can garnish them with chopped cilantro, sour cream, or shredded cheese.

Conclusion:

Taco cups are a delicious and easy-to-make appetizer that is perfect for any party or gathering. They're also a great way to use up leftover taco meat. With just a few simple ingredients, you can create a tasty and satisfying snack that everyone will love. So next time you're looking for a quick and easy appetizer, give taco cups a try!

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