Linda's Taco Scoop Appetizers

5.0
( 2 reviews )
Review
Cooking Mode
9
Ingredients
20m
Prep Time
15m
Cook Time
35m
Ready In

Recipe: #3254

November 30, 2011

Categories: Ground Beef, Cheese, Mexican, more

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"I made these for a 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. "

Original is 90-100 servings
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Ingredients

Nutritional

  • Serving Size: 1 (20.6 g)
  • Calories 49.8
  • Total Fat - 2.9 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 8.8 mg
  • Sodium - 61.2 mg
  • Total Carbohydrate - 3.3 g
  • Dietary Fiber - 0.5 g
  • Sugars - 1.1 g
  • Protein - 3 g
  • Calcium - 44.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg


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Step by Step Method

Step 1

In a large skillet over medium-high heat fry hamburger until almost done, chopping to break up the meat into small pieces. When meat is done, drain grease.

Step 2

Add half the pack of taco seasoning and water. Continue cooking until water is evaporated.

Step 3

Add salsa, and mix well.

Step 4

Add half the bag of Mexican blend cheese. Mix well until cheese melts. Set aside.

Step 5

When ready to make scoops, fill each one with a little meat mixture.

Step 6

Preheat oven to 350.

Step 7

Mix together the sour cream and the rest of the pack of taco seasoning. Set aside.

Step 8

Top scoops with additional cheese.

Step 9

Put on a large baking sheet, and bake in the oven for about 5 minutes, or until cheese is melted.

Step 10

Put on serving platter, and dollop with a little sour cream mix.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

  • When selecting the ground beef, make sure to get a lean cut to reduce the amount of fat in the dish.
  • For the salsa, try to find a brand that has a good flavor and consistency. I recommend Pace brand.

Ingredient substitutions

  • Substitute ground turkey for the ground beef for a leaner option. This substitution will help to reduce the amount of fat and calories in the dish, making it a healthier option.
  • Substitute a vegan cheese for the Mexican blend cheese for a dairy-free option. This substitution will make the dish vegan-friendly and suitable for those with dairy allergies or sensitivities.

Variations

Vegetarian Taco Scoop Appetizers Replace the ground beef with 1 (15 ounce) can black beans, drained and rinsed. Follow the same directions as above, omitting the ground beef.


Veggie-Cheese Taco Scoop Appetizers Follow the same directions as above, omitting the ground beef and adding 1/2 cup of shredded cheese to the taco seasoning and beans. Top each scoop with a sprinkle of shredded cheese before baking.


Serve with

Mexican Street Corn Salad: This Mexican-inspired side dish is a great accompaniment to Linda's Taco Scoop Appetizers. It is a flavorful blend of corn, peppers, and cotija cheese, and it brings a nice contrast in flavor and texture to the tacos. Plus, it's easy to make and can be served warm or cold.


Mexican Rice: This flavorful side dish is the perfect accompaniment to Linda's Taco Scoop Appetizers. It is made with long-grain rice, tomatoes, onions, garlic, and cilantro, and it adds a delicious depth of flavor to the tacos. Plus, it's easy to make and can be served warm or cold.




FAQ

Q: How long do I bake the scoops for?

A: Bake the scoops for about 5 minutes, or until the cheese is melted.



Q: What type of cheese should I use?

A: Use a melting cheese such as cheddar, mozzarella, or Monterey Jack. You can also experiment with different types of cheese.

2 Reviews

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amafor3

I made this for a quick Saturday night supper and topped tortilla chips with the mixture. On mine I added some sliced black olives along with the sour cream and extra salsa. Very easy to make and we loved it! Made and reviewed for the Ground Beef Monthly Tag Game in the Game Forum.

5.0

review by:
(8 Mar 2012)
Gerry

We loved them! These Taco Scoops made for a great addition to the appetizer tray on the weekend. I added bits of green and red pepper to half the mixture for variation, both equally good. Made the filling early in the day, all that was required was heating the mixture, filling the scoops and five minutes later ready for the platter. Offered both the Taco flavoured sour cream as well as unseasoned sour cream for topping these awesome little appetizers, I favoured the sour cream others loved the Taco seaoned. They were a big hit at our house! Love when easy looks and tastes this good. Thank you Linda for sharing, your recipe has been added to my Appetizer Cookbook.

5.0

review by:
(10 Jan 2012)
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Fun facts:

The taco seasoning used for this recipe is a popular ingredient used in Mexican cuisine. It was created in the 1940s by an American entrepreneur named Glen Bell, who founded the fast-food chain Taco Bell.

Frito Scoops, the bite-sized chips used in this recipe, were first introduced in the United States in the early 1980s. They quickly became a popular snack, and have been featured in several movies and television shows.