TWO-BITE NACHO CUPS
Sure, there's something fun in a communal plate of nachos. But there's also no denying the joy of having an adorable two-bite nacho cup all to yourself.
Provided by My Food and Family
Categories Home
Time 10m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Microwave milk in small microwaveable bowl on HIGH 1 min.; stir in chopped Singles. Microwave 1 min. or until Singles are completely melted and sauce is well blended, stirring after 30 sec.
- Stand 5 chips in each of 24 paper-lined muffin cups, overlapping as necessary to fit inside cups.
- Spoon 1 Tbsp. cheese sauce into each prepared cup; top with 1 tsp. each pico de gallo and guacamole.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
FULLY-LOADED NACHO CUPS
Steps:
- Preheat the oven to 375 degrees F.
- Place a baking sheet in the oven to preheat for 10 minutes.
- Fit a wonton wrapper into each cup of a 12-cup nonstick muffin tin, pushing the wrapper down to the bottom of the cup, and crimping as necessary so that it forms a cup.
- Heat the oil in a medium skillet over medium-high heat. Add the scallions and cook, stirring until softened, about 1 minute.
- Add the beef and 1/4 teaspoon salt and cook, stirring until brown, about 4 minutes. Add the taco seasoning and stir to combine.
- Remove the skillet from the heat. Use a slotted spoon to transfer and transfer the taco meat to a bowl and drain off the fat.
- Add the cheese, pickled jalapenos and beans to the taco meat and toss to combine. Season with salt.
- Fill the wonton-lined muffin cups with the beef mixture, place the muffin tin on the preheated baking sheet and bake until the wrappers are crisp and golden brown, about 17 minutes.
- Remove the nacho cups from the muffin tin and arrange on a platter.
- Top with the diced avocado, pico de gallo and sour cream, and serve immediately.
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