Mini Taco Cups
(98)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
Special equipment needed: Mini muffin tins 4 corn tortillas3/4 cup fat-free refried beans1 1/2 teaspoons Chef Meg's Taco Seasoning2 tablespoons black beans, drained and rinsed2 tablespoons sharp cheddar, shredded2 tablespoons salsa
Directions
Preheat the oven to 375 degrees Fahrenheit.
Use a round cookie cutter to cut three circles from each tortilla. Place one circle in each cup of a mini muffin tin. After all the tortillas are in the cups, spray the top of the sheets with nonstick spray.

Combine the refried beans and taco seasoning. Fill each cup 3/4 of the way full with the seasoned beans. Top with a half teaspoon each of the black beans and cheese. Bake 12-15 minutes, until lightly browned. Remove from oven and top with 1/2 teaspoon salsa.

Makes 12 mini cups. Serve warm.
Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 40.4
  • Total Fat: 0.7 g
  • Cholesterol: 1.3 mg
  • Sodium: 91.4 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.8 g

Member Reviews
  • ROLLINGREEVES
     Baked Tostitos Scoops are also a good idea! - 12/26/10
  • ITSHOWYOULIVE
     Used wonton wrappers instead of phyllo and turned out well. Served these appetizers at New Year's Eve get together and they were quite popular...I will be making again for sure :)! - 1/2/11
  • KYRAT-M
     It appears that Chef Meg maybe changed the recipe. You can get the idea guys, quit picking everything apart. Phyllo dough, won ton wrappers, corn tortills, whatever. Sounds great to me either way. Lighten up! - 9/9/14
  • I_AM_EEVIE
     That picture does not look like it uses phyllo dough. It almost looks like a small corn tortilla fried. Where's the beans in the photo? Looks good though. I've made bigger versions using corn tortillas & baked them for a taco salad. Big hit in my house each week! - 10/30/12
  • LESSOFMOORE
     Once again, photo and recipe don't match. I remain disappointed:( - 11/11/12
  • SWEESIN
     so many ways to make from this basic recipe, can add leftover chicken, or beef or shrimp,etc. what and Idea for appetizers. - 12/26/11
  • NEWHORIZONSR4ME
     Hey Chef Meg, is the phyllo dough stacked (layered) and they cut into twelve pieces? I've never worked with phyllo. - 11/30/10
  • MOMMYNURSE
     I wonder if you could make a bigger version of this for a taco salad? We love taco salad but quit buying the shells when we realized there are TWO grams of TRANSFAT per salad shell! - 12/24/10
  • KARMAKITTY6
     Did this with taco beef for Christmas and they were a HUGE hit (also did little potato skins with finger potatoes). Trick for both was my Dad's genius idea of putting sour cream into a squeeze bottle (like the ones ketchup comes in at restaurants) for perfect little portions of sour cream! - 12/30/13
  • ALLABOUTLOVE
     You need the flavor of Masa (corn) to make these taste right. I am from Texas, and I should know. I like the idea of baked Tostitos scoops. That is more authentic. - 12/17/12
  • GREASE31
     I luv this, recipe, it sounds just perfect. - 12/17/12
  • CINDY-K
     Directions indicate stack of phyllo sheets (8 layers) which is typical when working with phyllo dough. One sheet would not work at all as it is paper thin and could not hold a filling. But photo is definately not phyllo dough at all. Not sure what it is but looks good. - 1/21/12
  • BIGT_56
     I just made some tonight using small wonton wrappers. They were yummy. I did use any beans (didn't think of them), but I did use some Wholely Guamole (100 cal. pack) and a little fat free sour cream and reduced fat cheese. - 1/21/12
  • ASTALANYA
     Super easy recipe. Bought premade phyllo shells for tiny 'bites' and Mission low-fat tortillas to make bigger cups. Used salt-free taco seasoning from Penzey's. Great to catch turkey chili or Meg's Chicken Provencal. - 12/27/11
  • TURTLERASKIN
     I used the tostitos scoops instead of the phyllo, and they came out pretty good. I don't think they actually needed the taco seasoning; I'd use less if I made them again. - 6/23/11
  • BUBBAJILL12
     So how many can one person eat for a full serving? is one mini cup 60 calories??? - 12/1/10
  • LEX1517
     Question? The picture shows lettuce and tomato in the cups but there is no mention of those items in the recipe. Are they to be included and how much? - 1/31/15
  • CD13824544
     My grandchildren will love this when I cook them. - 6/30/13
  • CD7753265
     My niece made these at Christmas time, but she used wonton wrappers instead. They were amazing. I'm thinking of making them for the super bowl. - 1/30/13
  • ANHELIC
     Excellent recipe, easy to make and I would certainly make it again. I could use wonton wrappers as well. - 12/29/12
  • NITAINMN
     I have never used phyllo dough for miniature cup appetizers, though, done with wonton wrappers. I have used this recipe last year and it came out fantastic, though, had to avoid the re-fried beans in my cups to further reduce sodium. I shall surely try once again with Phyllo without chickening out. - 6/30/12
  • CD12019534
     Yum - 6/24/12
  • ROSEBOMB
     These are fabulous and really FUN to make! My grocery store sells mini phyllo dough cups in the frozen food section, so check your store because they really save time. - 12/31/11
  • NIKALE
     Sounds yum - have any Aussies tried this with Mountain Bread? Might need a quick pre-toasting, but I bet it would be a quick alternative - 12/25/11
  • ELRIDDICK
     Thanks for sharing - 6/1/21



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