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Tacos have long been a beloved staple in many households, celebrated for their versatility and fun appeal. Among the numerous taco variations, mini tacos stand out as a delightful option, perfectly sized for appetizers, snacks, or even a casual meal. With their compact design, mini tacos allow for an array of flavors and fillings, making them an ideal choice for gatherings, parties, or weeknight dinners. In this article, we will explore the creation of Mini Hatch Chili Tacos, a dish that effortlessly combines hearty chili filling with vibrant fresh toppings to create a culinary experience that is both satisfying and visually appealing.

Mini Hatch Chili Tacos

Experience a burst of flavor with Mini Hatch Chili Tacos, perfect for any occasion. These bite-sized delights combine hearty chili made from ground beef or turkey, black beans, and zesty hatch green chilies, all nestled in warm mini tortillas. Fresh toppings like avocado and cilantro add a vibrant touch. Ideal for gatherings or a cozy family dinner, this recipe celebrates delicious customization and offers a satisfying blend of taste and nutrition. Dive into flavor with every bite!
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Ingredients
  

For the Chili Filling:

1 lb ground beef or turkey

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) diced tomatoes with green chilies

1 cup fresh hatch green chilies, roasted, peeled, and chopped

1 tablespoon chili powder

1 teaspoon cumin

Salt and pepper to taste

1 tablespoon lime juice

For the Mini Tacos:

12 mini corn tortillas

1 cup shredded cheddar cheese

1 cup romaine lettuce, shredded

1 ripe avocado, diced

Fresh cilantro leaves, for garnish

Sour cream or Greek yogurt, for serving

Instructions
 

Prepare the Chili Filling:

    - In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until the onion is translucent. Stir in the minced garlic and continue to cook for an additional minute, or until fragrant.

      Cook the Meat:

        - Add the ground beef or turkey to the skillet. Use a spoon to break it up as it cooks, browning for about 5-7 minutes or until fully cooked. If there’s excess fat, drain it off carefully.

          Combine Ingredients:

            - To the skillet, stir in the drained black beans, diced tomatoes with green chilies, roasted hatch green chilies, chili powder, cumin, salt, pepper, and lime juice. Cook on low heat for about 5-10 minutes, allowing all the flavors to blend harmoniously. Remove from the heat and set aside.

              Warm the Tortillas:

                - In a separate skillet, warm the mini corn tortillas over medium heat for about 30 seconds on each side, or until they become pliable and warm.

                  Assemble the Tacos:

                    - On each warm tortilla, place a small spoonful of the chili filling. Top with a generous sprinkle of shredded cheddar cheese, followed by the shredded romaine lettuce, diced avocado, and a garnish of fresh cilantro.

                      Serve:

                        - Serve the mini tacos with a dollop of sour cream or Greek yogurt on the side. Enjoy these delightful bites while they are warm!

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 servings