Bean and Cheese Taco Bites

Just 3 ingredients and 15 minutes is all it takes to make these tasty bean and cheese taco bites. The crowd will go crazy over them at your next get together!

The big game is just a few weeks away and I just have to share one of our current favorite finger foods that I’ve been making and serving throughout football season and at almost every get together we’ve had here lately. And honestly, we’ve been eating them for dinner at least once a week. The boys have actually been the ones making them because, seriously, they’re so easy! And so quick to make!

Just 3 ingredients (chips, refried beans and cheese) and about 15 minutes is all it takes. My kind of recipe!

I recommend using the multigrain tortilla chips from Food Should Taste Good because they’re the perfect shape and texture to turn the chip into a mini taco shell. They’re the only chips I’ve tested the recipe with because they’re a family favorite and the taco bites turn out so great using them. (This post is not sponsored by Food Should Taste Good. We just love their chips!)

All you do is spray a large baking sheet with non-stick cooking spray and line it with unbroken chips. I recommend buying a large bag of chips that doesn’t look like the bag has been smashed at all so you can find plenty of unbroken chips to use. We usually buy these chips at Costco which as you know, comes in a jumbo sized bag!

You’ll then spread about 2 teaspoons of refried beans down the middle of each chip being sure to spread all the way to the edges of the chip. The beans will help soften the middle of the chip as they bake so it’s easy to fold into a taco.

Next comes the cheese! Sprinkle about a tablespoon of shredded Monterey Jack and cheddar cheese over the beans on each chip.

The chips will bake at 350°F for 5-7 minutes or until the cheese is melted. Once they come out of the oven, you’ll fold each chip into a taco shape and place them on a serving platter to serve.

It’s just that easy and they’re so tasty!

The last time I made these for a crowd, they disappeared so fast, I had to make another batch ASAP. Boy was I thankful for how quick they are to make because the crowd was cheering for more more more!

I usually serve them with salsa, sour cream and guacamole for dipping. Mmmm…mmmm!

These taco bites are sure to win over the crowd at your next get together or just your family on a busy weeknight! Easy, cheesy and no utensils needed…WINNER!!

Enjoy!

xoxo,

Maegan

Bean and Cheese Taco Bites
 
Prep time
Cook time
Total time
 
Just 3 ingredients and about 15 minutes is all it takes to make these tasty bean and cheese taco bites. The crowd will go crazy over them at your next get together!
Author:
Recipe type: Appetizer
Serves: 30 taco bites
Ingredients
  • 30 unbroken multigrain tortilla chips (I use Food Should Taste Good brand)
  • 1-1/4 cups refried beans
  • 2 cups shredded Monterey Jack and cheddar cheese
Instructions
  1. Preheat oven to 350°F. Spray a large baking sheet with non-stick cooking spray.
  2. Space the chips out on the baking sheet. Spread about 2 teaspoons of refried beans down the middle of each chip being sure to spread all the way to the edges of the chip. (The beans will help soften the middle of the chip as they bake so it's easy to fold into a taco without the chip breaking.)
  3. Sprinkle about a tablespoon of shredded Monterey Jack and cheddar cheese over the beans on each chip.
  4. Bake the chips for 5-7 minutes or until the cheese is melted. Remove from oven and fold each chip into a taco shape before transferring to a serving plate.
  5. Serve with salsa, sour cream and/or guacamole for dipping.
 

I’ve teamed up with my fellow football-loving blogger friends in one final collaboration to bring you some brilliant Big Game recipe ideas. We’ve made appetizers, entrees, desserts and even drinks. Prepare to be inspired, and be sure to check out their links below!


Classic Potato Salad by Celebrating Family
Chili Cheese Burritos by Love Bakes Good Cakes
Fruit Spring Rolls with Key Lime Cheesecake Dip by Body Rebooted
Slow Cooker Buffalo Chicken Sliders by Dash of Herbs
Mediterranean Seven Layer Dip by The Culinary Compass
Chicks in a Blanket with Apricot Sauce by Mom’s Messy Miracles
Jalapeno Pale Ale Chili by Beer Girl Cooks
Jalapeno Popper Pull Apart Bread by The Life Jolie
Sausage Pepperoni Pizza Dip by Feast + West
Baked Southwestern Egg Rolls by Family Food on the Table
Mini Bacon Ranch Cheese Balls by Honey & Birch
Cookie Dough Cheese Ball by Bread Booze Bacon
Hawaiian Pizza Jalapeno Poppers by Love & Flour
Meatloaf Sliders by Foodtastic Mom
Wonton Taco Cups by A Mind Full Mom
Pancetta and Smoked Mozzarella Arancini by The Secret Ingredient Is
Bean and Cheese Taco Bites by The BakerMama
Monte Cristo Poppers by See Aimee Cook
Chile Beer Sangria by Cake ‘n Knife
Low Carb Stuffed Crust Pizza by Sustaining the Powers
Puff Pastry Pizza Bites by The Mexitalian
No Churn Pistachio Baklava Ice Cream by Club Narwhal
Roasted Jalapeno Poppers by Off the Eaten Path
Buffalo Cauliflower Mac and Cheese by Hello Little Home
Jalapeno Popper Chicken Wings by Around My Family Table
Gluten Free Bread Sticks by What A Girl Eats
Cheesy Beef Dip by Polka Dotted Blue Jay
Buffalo Chicken Deviled Eggs by The Crumby Cupcake
Greek Meatballs by Two Places at Once
Baked Taco Empanadas by Simplify, Live, Love
Cheese Sticks by Coffee Love Travel
Bacon Wrapped Blue Cheese Meatballs by West via Midwest
Puff Pastry Bacon Pizza Twists by 2 Cookin Mamas
Skillet Chicken Queso Dip by foodbyjonister
Spicy Sausage Rolls by Peanut Blossom
Protein Dark Chocolate Truffles by The Creative Bite
Chickpea Pepper Cheese Poppers by Bucket List Tummy
Maple Cranberry Apple Sangria by Order in the Kitchen
Meyer Lemon Shandies by The Speckled Palate
Game Day Fried Deviled Eggs with Chow Chow Relish by For the Love of Food
Buffalo Chicken Eggrolls by Simple and Savory
Pastrami Nachos by A Little Gathering
Shrimp Ceviche Dip by Glisten and Grace
Football Bourbon Balls + Boozy Lemonade by Culinary Adventures with Camilla
Apple Cider Mimosas With A Sparkly Sugar Rim by And She Cooks
Pulled Pork Stuffed Corn Dogs by Nik Snacks
Easy Pepperoni Rolls by Me and My Pink Mixer
Real Boneless Chicken Wings by Macheesmo
Califlower Tater Tots by Living Well Kitchen
Cheeseburger Naan Pizza by Shaws Simple Swaps
Red Velvet Ginger Rum Balls by Cafe Terra
Crab Rangoon by Brunch-n-Bites
Sweet n’ Spicy BBQ Popcorn by Life’s Ambrosia
Buffalo Chicken Rolls by Loves Food, Loves to Eat
Crowd Pleasing Steak Fajita Dip by Lizzy is Dizzy
Sriracha Hummus Pinwheel Sandwiches by Casa de Crews
Simlple Meatball Sub Sliders by Loaves & Dishes
Maple-Mustard Bacon Chicken Bites by An Oregon Cottage
Soft Pretzels with Beer Cheese & Honey Mustard Dipping Sauces by A Simpler Grace
Ricotta Stuffed Sausage Meatballs by A Joyfully Mad Kitchen

Note: This post is in no way sponsored, endorsed or administered by the National Football League (NFL) or any of its teams. All opinions and views expressed on our blogs are our own, not that of the NFL and/or any of its 32 teams. Any team names, logos or other symbols referenced are properties of their respective organizations. We are just big fans — and we want to share our love for our teams, the game and the food that brings us all together on game day.

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