mini tacos

Continuing with our muffin tray kick, we decided to make mini taco salads today.

We used:
Pam spray
4 inch circle cookie cutter

12 La Banderita Flour Tortilla - Ricas Flour Tortillas - Small Size
Kraft - Shredded Fat-Free Cheddar Cheese,  42g
Old El Paso - Spicy Fat Free - Refried Beans,  181.56g

& our Individual toppings- lettuce, salsa, sour cream, avacado, ortega sauce



Now What?

First, we used the 4 inch cookie cutter to cut out the taco bowl from the tortilla.

(*Side Note* We then put the extra tortilla on a cookie tray with foil and a little salt and baked it at 350 until crispy to make chips which we keep in a big zip-lock bag and add to as we make them)

(*Extra side note, my camera died so I don't have pictures of the next few steps.)
Then we sprayed each muffin tin cup with Pam spray and put a tortilla circle in each one. Then we put 15.13g of refried beans and 3.5g of shredded cheese into each shell.
Next, we baked them at 350 for 20 minutes (until the tortillas are crispy)

When they came out of the oven, I popped them onto the plates and added whatever topping we wanted. For myself and Pudge, it was lettuce,sour cream, and salsa!