Reviewed: Nov. 24, 2009

The taste was there on this recipe but the tortillas were soggy. I think the next time I try this I would cook the tortillas first then add in the other ingredients.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Oct. 6, 2009

Everybody loved them! They're great for finger food!

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theresa clare

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Reviewed: Sep. 26, 2009

Simple and delicious.

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Josh

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Reviewed: Aug. 8, 2009

I made these a long time ago and forgot to review them. The idea is good; but it wasn't extremely memorable. The tortillas are hard to do right (read: crispy rather than soft).

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 28, 2009

Awesome...easy and yummy. Definately one you can adjust to suit your tastes. I have made it with hamburger and taco seasoning with onion, tomatoes, jalapenos, bell peppers, and banana peppers all added to the meat mixture. Top with cheese and fresh tomatoes. YUM

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MANDY19J

Cooking Level: Intermediate

Home Town: Sidney, Ohio, USA

Living In: De Graff, Ohio, USA

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Reviewed: Jul. 21, 2009

super easy to make and very tastey! As other reviews i take and cut a soft taco shell into four and use in the muffin pan. I just throw whatever have into them they always come out wonderfully. Great use of left over taco meat, and i love corn and diced jalopeanos. top with guac.

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: May 1, 2009

These are a great appetizer and so easy to make. I have made them a few times and this is in my "keeper" box. Thanks for sharing.

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AmandaT

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Mar. 8, 2009

This recipe was so easy! I had the kids make their own and it all turned out great. Thanks for the good idea.

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Teresa

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

These were really cute. I love small things like this. I used wonton wrappers instead of tortillas though. I liked them, but I will try tortillas next time. I think they will be stronger :)

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Raelee's recipes

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 3, 2009

These little suckers are so easy to make and taste great. I got many rave reviews and my friends still ask me how to make.

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gbmonkey

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Reviewed: Dec. 8, 2008

These were just ok. Did not hold long enough to use as party food. Could be better if the tortillas were fried using a couple of graduated strainers as molds.

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SHELLYVANKIRK

Cooking Level: Professional

Home Town: Logan, West Virginia, USA

Living In: Bellbrook, Ohio, USA

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Reviewed: Nov. 26, 2008

I loved this recipe, my husband thought it was ok. However I made a few changes, but it seems it was the browning of the tortillas and the lack of a lot of cheese that was the problem. I used The Monterey jack,as my first layer, then added refried beans,taco meat,onions,some chopped olives and a little more cheddar cheese on top. For my husbands it was the same excepted there were no olives,but jalapeños instead and some Tabasco sauce. Also on top once cooked I added some sour cream and fresh avocados. I would also suggest to cut the tortillas in triangles as they make perfect cups. I would have these again, maybe try a little more cheese or even Mexican cheese for extra taste.

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JENNJI

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Reviewed: Oct. 21, 2008

Great recipe! To cut the tortillas, I used the inside of a canning lid. There are so many great variations to this recipe. I made some with a colby and monterey mix,tomatoes, black beans, Ortega taco sauce,a little chili powder on the 1st layer of cheese and topped it with chopped olives. Tasted like mini mexican pizzas. Thanks!

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Jade C.

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Reviewed: Sep. 26, 2008

Very cute and easy to make!

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Bianca

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Misawa, Aomori, Japan

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Reviewed: Aug. 25, 2008

This recipe was great! Everybody loved it. I also just cut the tortillas in traingles and it madse for a nicer presentation IMO. I like spicer food, so I also added a fresh jalepeno and some cayenne. This recipe rocked!

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AKOURINOS

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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Reviewed: Aug. 1, 2008

Very good, could be easily adapted to everyone tastes. It is also easily prepared. I will definitely make again.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 7, 2008

I used many of the other reviewers suggestions and just cut my tortillas into quarters - added a little pam to the bottom of the muffin cups and then added my filling (used drained black beans and a can of petite diced tomatoes with chili, then added some green onion). Put some cheese on top and stuck them in the over at 350 for 15-20 minutes. The extra edges of the tortillas made them easy to take out and made a good presentation. I just served them with a cilantro dip - everyone loved them. I think I will try making these next time with 6 in. tortillas cut in fourths and placed in my mini muffin pan to feed a larger crowd. A great recipe to use up whatever you have left in the kitchen!

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Stamp-n-chef

Cooking Level: Expert

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Reviewed: Jun. 18, 2008

quick, easy and tasty if eaten while hot - do nt serve cold!

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IAMMALAK

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Reviewed: Jun. 9, 2008

These were just so adorable! They taste yummy, are soo easy to make, and don't take much time at all. I took the advice of other reviewers and simply cut the tortilla in fourths, they still looked just as appealing as the round tortilla bases because they all really look the same from being scrunched into a round cupcake holder, and it was a lot faster and less wasteful that way. They were a hit at a friends party I went to. I wasn't sure what to call them, so I kept telling everyone that they were spanish cupcakes. My boyfriend ate several of these which I took as a sure sign of approval. I served them with sourcream, but I'm sure salsa would also be good.

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Amanda

Cooking Level: Beginning

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Reviewed: Apr. 23, 2008

The only change I made was to use multigrain tortillas instead of flour. I don't know if this was not a good choice, but I did not enjoy these. Maybe I will try again sometime with flour tortillas and see if I liked them better.

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JODIMASTICS

Cooking Level: Intermediate

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