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Nacho Cups
Total:
20 min
Active:
10 min
Yield:
24 nacho cups
Total:
20 min
Active:
10 min
Yield:
24 nacho cups

Ingredients

Directions

Preheat oven to 400°.

Apply cooking spray to muffin pan. Using a 2 ½-inch circular biscuit cutter, cut a circle out of each tortilla. In a small saucepan, heat the oil. Quickly drop each circle into the oil, allowing it to cook for 2 seconds. Remove from oil and press into the inside of a muffin pan. Bake for 8 minutes. Remove from oven and let cool on a paper towel.

In a skillet, brown the ground beef, add taco mix and water. Simmer until slightly thickened, reserve.

In separate containers, microwave the refried beans and cheese dip in 45-second intervals until hot.

To assemble the nachos: Layer each cup with 1 tablespoon each of refried beans, ground beef and cheese dip. Top with shredded lettuce, ½ tablespoon each of sour cream, tomato and minced onion. Garnish with cilantro.

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