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My kids love to eat “snack” lunches which means finger foods seems to make them especially happy at meal times. I was looking through the refrigerator to figure out what to make them for lunch and found a bit of leftover steak, some refried beans that needed to be used up along with some leftover olives. I decided to make little mini taco cups for them. These were super simple to make, a great way to use leftovers, and my children were thrilled! They gobbled up every last one and told me that it was the BEST snack lunch ever! You can’t beat that. I will be serving these tasty taco cups for appetizers at our next get together and I plan to make these for the kids often. A must try recipe if you like Mexican food!
Preheat the oven to 425 degrees. Coat a mini muffin tin with cooking spray.
Using a biscuit cutter, cut circles out of the tortillas while they are cold. Once you have all of the circles cut out, wrap them in a paper towel and microwave them for 30 seconds until they are pliable. Press each tortilla circle into the mini muffin tray cups. Spoon a little refried beans into each cup followed by the diced steak, shredded cheese, and olive slices.
Place into the oven and bake for 20 minutes. Remove from the oven and top each taco cup with a dollop of sour cream and green onions. Serve immediately. Enjoy.