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,

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Bean and Cheese Taco Bites

  • Author: Maegan - The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 7 mins
  • Total Time: 12 mins
  • Yield: 30 taco bites 1x
  • Category: Appetizer

Description

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!


Ingredients

Scale
  • 30 unbroken multigrain tortilla chips (I use Food Should Taste Good brand)
  • 11/4 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.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Thanks for such a delicious and easy recipe! I made these to take to a barbecue and they were a big hit. I switched it up and used Mexican cheese and the “scoop” type of chips (they were on sale!) We started with a big tray full and there were only a few left. Can’t wait to try them with round chips next time!

    1. That’s so great to hear, Deb! I made them for a get-together tonight too and they are always such a huge hit. Thanks for sharing! 🙂

    1. It might be that your chips needed better bean coverage down the center or meltier cheese. You could try covering the top of the pan tightly with foil for a few minutes after they’ve baked to trap in some of the steam which would make them easier to bend. Hope this helps. Enjoy!

      1. My chips wouldn’t bend either, and I tried putting the beans on early and just letting them sit there for a while before I put them in the oven hoping that would make them a little softer in the middle and then I even tried putting the foil over them the whole time they cooked and did it low and slow and that still didn’t work

      2. Hi Amanda! I’m sorry to hear they’re not bending for you. Maybe try raising the pan up to a higher rack in your oven because it sounds like the chips might be crisping up too much when baked. Or you could try microwaving them to hopefully soften the chips better.

      3. we ate them flat and i have to say the flavor combo is great and those chip are my go to now – my husband and son loved them -as did my book club – i will try the foil trick next time.

  2. I’m assuming people realize that the chips don’t HAVE to bend in order to eat these. I’ve been making them for more than 30 years, having taught my then-11 year old son how to make them so he could have an after school snack if I wasn’t home from work yet. We didn’t care if the chips bent, or not, and it’s actually much easier to load them with the guac and other good things if they’re open. Jayson was killed 11 years ago, but I still make these for myself, and I enjoy them either open or folded, just as he and I did back in the 1980’s.

    1. Thanks so much for sharing, Joyce! Could call them tostado bites when left flat…love it! What a wonderful and delicious memory you have with your son that hopefully brings you comfort each time you enjoy them. 🙂

    1. Hi April! I haven’t because the moisture of the beans is what’s needed for the chips too soften enough to fold into the taco shape. I don’t think using just taco beef will work. You could serve them tostado style instead with just taco beef and cheese. Hope this helps. Enjoy!

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