s MINI TACO CUPS ***
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s MINI TACO CUPS ***
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Ingredients
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Instructions *** 1-8-05 good, of course i dropped about half on the floor *** Source: Family Circle http://www.familycircle.com Prep: 10 minutes Broil: 1 minute Ingredients 48 corn tortilla cup-shaped chips (such as Tostitos Scoops) 3/4 cup reduced-fat sour cream 8 to 12 pickled jalapeno pepper slices, chopped 1-1/2 teaspoons taco seasoning (from a 1.25-ounce package) 1 can (15 ounces) vegetarian chili 1/2 cup shredded taco cheese Chopped fresh parsley 1. Place rack in uppermost position. Heat oven to broil. 2. Select 48 unbroken chips and place in single layer on one or two baking sheets. 3. In a small bowl, stir together the sour cream, jalapenos and taco seasoning mix. 4. Place about 1 teaspoon chili into each tortilla cup. Top with about 1/2 teaspoon shredded cheese per cup. Place on top rack and broil for 1 to 2 minutes, until cheese is melted and chili is heated through (tortilla edges will just begin to brown). 5. Once cups are heated, top with a small dollop of the jalapeno sour cream. Garnish with parsley; serve with additional sour cream on the side. Makes 12 servings (4 mini taco cups per serving). Nutrition facts per serving: calories: 35 total fat: 2g saturated fat: 1g cholesterol: 5mg sodium: 78mg carbohydrate: 3g fiber: 0g protein: 1g Exported from Home Cookin 5.4 (www.mountain-software.com) This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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