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Nutrition Information*
per serving
Calories: 739.2
Total Sugars: 9.1g
Carb.: 111.5g
Fiber: 19.7g
Total Fats: 16.8g
Cholesterol: 29.4mg
Protein: 38.1g
Sodium: 1625.1mg
*Data provided by USDA
24 tortillas
54 ounces taco sauce ; Taco sauce that contains seasoned chicken
3 cups colby-monterey jack cheese
45 ounces black beans
1 1/2 cups corn ; frozen corn kernals, thawed
1 1/2 cups salsa
6 tomatoes ; roma tomatoes
Submitted by apronchick
Tiny tortilla cups with a mini-version of a mexican treat
Cal: 739 Fat: 17g Carbs: 112g Protein: 38g Fiber: 20g
Nutrition Information*
per serving
Based on a 2000 calorie diet
DV %
37
--
37.2
79
25.8
9.8
76.3
67.7
Calories: 739.2
Total Sugars: 9.1g
Carb.: 111.5g
Fiber: 19.7g
Total Fats: 16.8g
Cholesterol: 29.4mg
Protein: 38.1g
Sodium: 1625.1mg
*Data provided by USDA
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 12)
Directions
1.Preheat oven to 350 degrees. Coat a muffin tin with non-stick spray, set aside.
2. To create a tortilla cup, microwave for a few seconds then form the tortilla into a space in the muffin tin..
3. Bake cups for 5 mins. Remove from oven and sprinkle with 1 tablespoon of the cheese in each shell; set aside.
4. In a mixing bowl combine taco sauce, beans, corn and salsa, mix well.
5. Spoon mixture evenly among the shells.
6. Put back into oven, bake 10 more mins.
7. Remove from oven and top with remaining cheese and diced tomatoes.
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