Mini Taco Cups Appetizers
"Found this in a magazine, tried it and liked it! I also liked the fact the magazine had nutritional counts so I wasn't afraid to try the recipe"
photo by shellibaby0912
- Ready In:
- 7mins
- Ingredients:
- 5
- Serves:
-
48
ingredients
- 48 corn tortilla chips, shaped
- 177.44 ml fat free sour cream
- 7.39 ml taco seasoning
- 396.89 g can no-bean chili
- 118.29 ml cheddar cheese, shredded
directions
- Heat toaster oven to broil.
- In small bowl, combine sour cream and taco seasoning.
- Place 1 tsp chili in each taco cup (I used tostitos scoops).
- Top with 1/2 tsp cheese.
- Place in toaster oven and broil 1-2 minutes.
- Top with sour cream.
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Reviews
-
These were indeed a big hit. Takes a bit of time to scoop into all of those little chips, but worth it! Served best warm/right out of the oven (I cooked mine in the regular oven and did a big cookie sheet filled with the scoops). -
These were very good. Easy to make. Big hit with all the folks at my party -
YUMMY!! I made this for daughter's graduation party & they were a huge hit!! So quick & easy to make, Thank You!! -
These were awesome!! I made them for a party and they were gone!! I used Tostito Scoops and followed recipe exactly. REally good appetizer! -
Talk about flying off the plate! These were a BIG hit at a surprise party for my daddy's 60th birthday! SO easy, SO good! You have to try these!
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RECIPE SUBMITTED BY
Carla S.
Chillicothe, MO
<p>I live in the Home of Sliced Bread. My little town in Missouri is where the first loaf of bread was sliced by machine, many years ago. <br /><br /><br />My favorite cookbook is recipezaar. I used to collect cookbooks, but I've given away all but my most cherished ones which belonged to my Grandma. I shop at an Amish community for my dry goods as much as possible. Right now, I'm in a canning phase and I probably will be until I'm too old to cut the mustard.</p>
