Use a round cookie cutter (about 3 to 4 inches) to cut small rounds from the larger tortillas. You should be able to get 2 to 3 small rounds out of one large tortilla. This will vary based on the size of your tortillas. Aim to have about 24-30 mini tacos.
Spray the small tortillas with nonstick cooking spray and warm in the microwave for 10 seconds to make them flexible.
Flip a muffin pan upside down and spray with nonstick cooking spray. Place the small tortilla rounds between the muffin pan sections so they form a taco shape.
Bake at 375 degrees F. for about 5-8 minutes or until lightly golden. Allow to cool slightly in the pan so they hold their shape.
FOR THE GROUND BEEF TACO FILLING
Heat oil in a large pan over medium high heat.
Add the Ground Beef and onion to the pan and break apart with a spatula. Stir until Beef is browned (about 6-8 minutes).
Add the chili powder, garlic powder, cumin, oregano, paprika, salt and pepper. Stir well. Keep Beef simmered until ready to fill mini taco shells.
TO ASSEMBLE MINI BEEF TACOS
Fill each mini taco shell with a scoop of the Ground Beef taco filling.
Add on taco toppings like shredded cheese, tomato, lettuce, avocado, corn salsa, etc. to personal preference. Enjoy!