Mini Taco Cups
Source of Recipe
Family Circle Magazine
Recipe Introduction
48 Servings; 1 Point per serving
List of Ingredients
48 corn tortilla cup-shaped chips
3/4 cup reduced fat sour cream
8-12 pickled jalapeno pepper slices, chopped
1 1/2 tsps taco seasoning
1 can vegetarian chili
1/2 cup shredded taco cheese
Chopped parsely
Recipe
Place oven rack to highest position, heat oven to broil.
Select 48 unbroken chips and place in a single layer on one or two baking sheets.
In small bowl, stir together sour cream, jalapenos and taco seasoning mix.
Place about 1 tsp of chili into each tortilla cup. Top w/ 1/2 tsp of shredded cheese per cup.
Place on top rack inoven and broil for 1-2 minutes, until cheese is melted and chili is heated through (tortilla edges will just begin to brown)
Once cups are heated, remove from oven, top with a small dollop of the jalapeno sour cream mixture.
If desired, top w/ chopped parsley.
Per mini cup: 35 calories, 2 g fat (1 g sat), 1 g protein, 3 g carbs, 0 g fiber, 78 mg sodium, 5 mg cholesterol
WWP: 1 pt/mini cup
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