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!
An Easy Favorite
These Bean and Cheese Taco Bites have been one of our favorite finger foods for game day gatherings. They also make an easy (and kid approved!) midweek dinner when mom is out of time! Just 3 ingredients and about 15 minutes is all it takes. My kind of recipe!
Watch Me Make Bean and Cheese Taco Bites
Join me in the kitchen as I make a batch of these fan favorite bean and cheese taco bites!
Taco Bites Perfect for Game Night
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!
We’ve served these Bean and Cheese Taco Bites 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!
These taco bites are so easy to make. And 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!
What to Serve with Bean and Cheese Taco Bites
- The Perfect Guacamole: Creamy, chunky fresh avocado with finely minced fixings make the Perfect Guacamole for snacking, dipping and entertaining. It’s perfectly scoopable!
- Easy Homemade Salsa: Super fresh and simple Homemade Salsa made in your blender in a matter of minutes. Pass the chips!
- Grilled Corn Salsa: Grilled corn and roasted tomatoes come together is this fresh and flavorful salsa that makes for such a great summer dip or side dish!
- Roasted Tomato Salsa: Give taco night a glow-up with my Roasted Tomato Salsa. It’s your favorite smokey restaurant-style salsa made right at home!
- 7-Layer Dip: Whip up a party favorite in no time with my super easy and delicious 7-Layer Dip. Your guests won’t be able to get enough of this fresh and filling appetizer!
It’s All About the Chip
I recommend using thick round corn tortilla chips or 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. 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.
The Best Homemade Chips and Dips
When I dip, you dip, we dip! Who doesn’t love chips and dips?! They’re such a great snack or appetizer to any meal. With so many different ways to dive in, I’ve rounded up some of our favorite homemade chip and dip recipes for you to enjoy!
A Game Day Winner
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!!
What Do I Need to Make Bean and Cheese Taco Bites?
- Thick round tortilla chips (corn or multigrain)
- Refried beans
- Shredded Monterey Jack and cheddar cheese
- Baking sheet
How to Make Bean and Cheese Taco Bites
- Preheat oven to 350°F. Spray a large baking sheet with non-stick cooking spray.
- 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.)
- Sprinkle about a tablespoon of shredded Monterey Jack and cheddar cheese over the beans on each chip.
- 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.
- Serve with salsa, sour cream and/or guacamole for dipping.
If you make these Bean and Cheese Taco Bites, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share.
Enjoy!
xoxo,
Bean and Cheese Taco Bites
- 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
- 30 unbroken thick round tortilla chips (corn or multigrain)
- 1 and 1/4 cups refried beans
- 2 cups shredded Monterey Jack and cheddar cheese
Instructions
- Preheat oven to 350°F. Spray a large baking sheet with non-stick cooking spray.
- 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.)
- Sprinkle about a tablespoon of shredded Monterey Jack and cheddar cheese over the beans on each chip.
- 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.
- Serve with salsa, sour cream and/or guacamole for dipping.
I just saw your recipe for these a couple days ago and saved it. tonight I have the perfect occasion to make them and take to a little party. My good friend just took the US citizenship test to become a dual citizen and they are having a little party. She is from the UK. I also made a three layer cake of red, white, and blue.
★★★★★
Hi, Suzie! How exciting! Congratulations to your friend and I can’t wait to hear how the taco bites turn out!
I’m 90 years old and still cook, we do not eat out very often, I still make lots of new recipes, I’ve made many of yours . Have loved I’ve made. Keep up the great work. Thinking about your new cook book . Thanks Margaret Higgs
Hi, Margaret! I am so happy you enjoy my recipes! Thanks for following along. I hope you enjoy the new book when it comes out!
have you ever tried it with ground taco beef instead of beans?
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!
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.
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. 🙂
my chips would not bend – any suggestions?
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!
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
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.
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.
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!
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! 🙂
Perfect appetizer for a party!