Mini Taco Cups
These tiny cups pack big taco flavor but are ready in minutes!
Equipment
- 1 Sheet pan
Ingredients
- 1 large bag Tostitos Scoops (about 50) pick the best ones out
- 1 15oz. can chili, with or without beans or use your own
- 1 15oz. can refried beans
- 1 4oz. can chopped, green chiles
- 1 cup sour cream
- 1 1/2 tbsp. taco seasoning
- 8-12 pickled jalapeno slices, chopped add more or less to taste
- 1 cup finely shredded taco blend cheese
- 4 green onions, chopped
- 1 4oz. can black olives, sliced optional for garnish
Instructions
- Set oven to broil. Arrange the best shaped scoops in a single layer on your baking sheet.
- In a small bowl mix sour cream, taco seasoning and jalapenos together until well combined. Place into a sandwich baggie for piping later. Set aside.
- In another small bowl, microwave refried beans for 2-3 minutes or until warm, add green chilis and place into and sandwich baggie. Snip one corner so you can pipe it into the cups better.
- In each cup pipe about 1/2-1 tsp of refried beans into the bottom of each cup. Then spoon the same amount of the chili over that into each cup. Top each cup with a sprinkle of shredded cheese.
- Broil for approximately 2-3 minutes or until the cheese melts and the edges of the cups begin to brown slightly.
- Once cheese is melted and chili is heated through, pipe the sour cream mixture on the cups, sprinkle with green onion and top each cup with one sliced olive.
- Serve immediately and with additional sour cream and salsa!
Notes
- Use this as a base to customize your own taco cup creations!
- Vary the heat by making subtle swaps or adding different peppers.