tir gently to combine.
MINI PHYLLO CUPS: Preheat oven to 350
Preheat oven to 350\u00b0F. Coat a 24 cup mini muffin pan with cooking spray. Line with wonton wrappers then coat wrappers with cooking spray.
Brown ground beef. Add refried beans, taco mix, 2/3 cup water and 4 tbsp cilantro. Simmer for 5 mins. Distribute 2 tbsp mixture between each wonton cup and sprinkle with 1 tbsp cheese. Coat with cooking spray and bake for 10-12 mins. Let cool for 10 mins. Serve garnished with sour cream, onion, pepper and cilantro.
Mix together the tomato sauce and seasoning mix. Cook and drain ground beef, then add taco mix.
Cut into quarters 1 package dinner rolls.
Press pieces into mini muffin pans (greased). Form a cup and fill with meat mixture. Top with shredded cheese.
Bake at 375\u00b0 for 5 minutes or until cheese melts.
Use a teaspoon to get out of pan.
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.
he sour cream, jalapenos and taco seasoning.
Place about 1
ntil browned.
Stir in taco mix, corn, beans, and kale
Sprinkle chicken with taco seasoning. In a large skillet
Cook hamburger until browned.
Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
Simmer for 3-5 minutes.
Press wonton wrappers into mini muffin cups.
Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
Bake in preheated 425\u00b0F oven for 8 minutes, or until the wontons are nicely browned.
Serve with extra salsa, sour cream, olives and guacamole if desired.
ENJOY!
o 375\u00b0F Spray 30 mini muffin cups with Crisco(R) Original
Preheat oven to 350\u00b0F Grease 12 muffin pan cups. Set aside.
Cook beef and onions in large nonstick skillet until meat is browned; drain. Remove from heat. Stir in olives, tomato sauce, 1/4 cup water, taco seasoning, hot sauce and egg; mix well.
Using a 4-inch round cookie cutter, cut each flour tortilla into 3 rounds. Fit tortilla rounds into prepared muffin cups. Fill each tortilla cup wih 1/4 cup meat mixture. Top each with sour ceam and cheese. Bake 25 minutes or until heated through.
o 350\u00b0F Line 48 mini muffin cups with paper liners.
eat and then add to taco shell or butter lettuce leaf
br>Grease 12 muffin cups, or 24 mini muffin cups.
Combine dry
1/4 inch diameter mini baking cups. (You can buy them
ans by inserting the mini baking paper cups.
Chocolate Cake Batter
Brown hamburger, shred cheese, shred lettuce, cut tomatoes and heat taco shells in microwave until warm.
Put all the stuff in the shell and you eat it!
egrees F. Coat 48 mini muffin cups with baking spray with flour
Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit
Using a electric blender, beat the cream cheese and taco seasoning mix together. Slowly add enough sour cream until you achieve the desired consistency (like a very soft buttercream frosting). I added almost 1 cup.
Fill a pastry bag (using a frosting tip) with the cheese mixture and pipe the cheese onto individual tortilla chips.
Top each bit with a small dollop of taco sauce and serve!
Preheat the oven to 400\u00b0F. Line 36 mini muffin cups with paper liners
Mix flour and brown sugar in a large bowl. Mix egg, buttermilk, banana and oil in a medium bowl. Add to dry ingredients; stir until well blended. Spoon into prepared muffin cups. Top each with a raspberry.
Bake 15 mins or until a toothpick inserted into center comes out clean. Cool in pan 2 mins. Remove from pan; cool completely on a wire rack.