Ingredients
24
24 servings
- •6 (12 inch) whole wheat tortillas
- •1 pound ground beef
- •1 (1 ounce) packet taco seasoning mix
- •1 cup canned kidney beans, drained
- •1 cup tomato sauce
- •1 cup diced tomatoes
- •½ cup shredded Monterey Jack cheese
- •¼ cup sour cream, or to taste
- •1 tablespoon sliced green onions, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a 3-inch round cookie cutter to cut 4 rounds out of each tortilla. Carefully press the rounds into each cup of a 24-cup mini muffin tin.
- Bake the tortilla rounds in the preheated oven until light golden and crisp, 12 to 15 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in taco seasoning.
- Transfer beef to a bowl and stir in beans, tomato sauce, and diced tomatoes. Spoon mixture into tortilla cups and top each cup with 1 teaspoon Monterey Jack cheese.
- Place muffin pan on a baking sheet and return to the oven; bake until cheese is melted and bubbly and filling is heated through, 8 to 10 minutes.
- Top with sour cream and green onion to serve.
Nutritional Facts
Per 24 servings
- Calories: 132
- Carbohydrate: 20g
- Fat: 5g
- Fiber: 3g
- Protein: 7g
- Sugar: 1g
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