March 28, 2013

Easy Muffin Tin Tacos

How to make Easy Muffin Tin Tacos

        When it's time to throw a party, I usually go crazy searching for recipes that suit our guest's palates. Since I couldn't find a veggie version; I had come up with my own filling for these crunchy starters that went like hot cakes in the party. These were made for a Mexican themed B'Day party & it makes a great appetizer for everyone. The crispy/crunchy baked shell & the gooey cheese along with the corn & beans is an excellent combo, you will love. These went like hot cakes at the party.

Veggie Muffin Tin Tacos


6 flour tortillas
1/2 cup canned Black beans
1/2 cup frozen or canned Corn
1 Tbsp Lime Juice
Black Pepper to taste
1 Tbsp Finely chopped Cilantro
1/2 cup Thick ‘n Chunky salsa or Pico De Gallo

1 cup shredded Cheddar cheese
Shredded lettuce, if desired
Sour cream, if desired
Additional Thick ‘n Chunky salsa, if desired

  • •  Heat oven to 350°F. Take a 12 cup regular-size muffin tray & set aside. Drain & rinse the Black beans & Corn. Mix in the salt, Lime juice, cilantro & pepper to taste & set aside.
  • •  Using 4-inch round cookie cutter, cut as many rounds from each tortilla as you can. Place rounds in a paper towel, wrap & place them on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
  • •  In medium bowl, toss the bean/corn mixture with 1/2 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon Bean/Corn mixture to each. Top each with another teaspoon of cheese. 

  • •  Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • •  To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

• Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F oven until crisp.

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