Ingredients20 m servings
- Heat oven to 425 degrees F. Using 3-inch round cookie cutter, cut circles from tortillas. Press tortilla circles into cups of mini muffin pan.
- Spoon chili into each cup. Sprinkle with cheese and olives.
- Bake 10 to 12 minutes or until the tortilla cups are crisp and cheese is melted.
- Serve on bed of shredded lettuce with sour cream and green onions.
ReviewsRead all reviews 6
This was so good! It's a super simple recipe that you can easily compromise with. We didn't had green onions and we didn't want sour cream or lettuce and they tasted delicious! Half of them we h...
Great little appetizer/snack. I made these for the kids as an after school snack, they loved them and they disappeared quick!
This easy recipe makes a delicious and attractive appetizer. I would add a little salsa next time to enhance the flavor but was still good as is. I made Chef John’s flour tortilla recipe, cutt...