Ingredients
-
48
-
3/4
-
8 - 12
-
1 1/2
-
1
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Mini Taco Cups, Almost like small nachos, these are a great appetizer (family circle), I have been making these for as long as I can remember I also put the meat on, then refried beans, one slice of olive, placing a small peice of jalapeno inside the olive, on top of that I place a small peice of tomato After all that I top them of with a drizzle of velveta sauce, then finishing them with some grated chedder cheese Pop these bad boys in the oven at 400 degrees for 5 minuets I always make about 50-60 of these It takes awile but so worth it As for them getting soggy, they do I keep the ones I don’t eat in the fridge, and pop them in the oven at 425 degrees for 5 1/2 minutes, they crisp up nicely , I’ve made these twice in the past week Everyone loves them Great for one of my weird appetizer nights and great for late night snacking Versatile as well
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Rack in Uppermost Position of Oven. Heat to Broil. |
|
2
Done
|
Select 48 Unbroken Chips and Place in Single Layer on One or Two Baking Sheets. |
|
3
Done
|
in Small Bowl, Stir Together the Sour Cream, Jalapenos and Taco Seasoning. |
|
4
Done
|
Place About 1 Teaspoon Chili Into Each Tortilla Cup. |
|
5
Done
|
Top With About 1/2 Teaspoon Shredded Cheese Per Cup. |
|
6
Done
|
Place on Top Rack and Broil 1-2 Minutes, Until Cheese Is Melted and Chili Is Heated Through. |
|
7
Done
|
Once Cups Are Heated, Top With a Small Dollop of the Jalapeno Sour Cream. |
|
8
Done
|
Garnish With Parsley and Serve With Extra Sour Cream on the Side. |
