The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA
Living In: Providence Forge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Mar. 9, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Feb. 23, 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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Cooking Level: Expert

Home Town: Farmington, Minnesota, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Professional

Home Town: Logan, West Virginia, USA
Living In: Bellbrook, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Sep. 26, 2008
Very cute and easy to make!
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Cooking Level: Expert

Home Town: El Paso, Texas, USA
Living In: Misawa, Aomori, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 18, 2008
quick, easy and tasty if eaten while hot - do nt serve cold!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 17, 2008
These were SO easy to make and delicious! I made them for a Mom's Group potluck lunch. The ladies all LOVED them. They thought I was a fabulous cook and said they looked so fancy! lol Thanks to some other reviews I also cut the tortillas into triangles.(hence the 'fancy' comments) I used leftover taco fixings: seasoned beef, red onions, red pepper, jalapino peppers, salsa, cheddar and mozza cheese on multi grain shells! I will be making these a lot!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 12, 2008
This was a very pretty presentation. I changed it according to what I had on hand and what I like. I used 1 cup of frozen corn, 1 can drained black beans, 1 drained can of rotel ( in place of tomatoes), green onion, cheeses, garlic, salsa. It was really good. I will definitely make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 10, 2008
Very versitle recipe that can be changed to suit your own tastes. I cut taco shells into quarters and sprayed them with PAM. Pressed them into a mini muffin tin and topped with chopped chicken, cheese, pico de gaillo, etc. Delicious!
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Downers Grove, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 6, 2008
These were so good, and the funny thing is everyone thought they were potato skins. Excellent appetizer and so great because you you fill them with whatever suits your preference. I definitely think you need to make a lot of them for a party, because they go fast!
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Home Town: Niles, Illinois, USA
Living In: Wauconda, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 6, 2008
WOW! I gave this recipe 5 stars for both flavor and versatility. I just made these for lunch today (trying to use up some leftover steak, red peppers, beans...) for myself and my 3 year old, and she said 'MmmMmmMmm' the whole time we were eating them (so did I, actually ;-). These would be perfect to make WITH your little one, and she will be happily helping me next time. I have metal measuring cups - used the 1c,turned upside down, pressed really hard on the warmed tortillas, and popped out the circles (I used 2 tortillas for the two of us). Next time, I will simply prep the ingredients ahead of time to make it easier and let her help me stuff them. After they were cooked, I let them sit for about 5 mins to cool, covered with sour cream, salsa - YUM! I did not precook the cups before filling them (some others suggested to do so), and they were not soggy at all. Really, really perfect for the little hands to pick up and eat. These would be great appetizers, and my family is sure to see them at get-togethers, but I will make them more often as a little meal for my daughter! I can't say 'Yum' enough - thanks for the great post and great idea!
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Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Apr. 5, 2008
These were great. Followed the tip about mixing everything together and then spooning into the cups. It was a snap. Also added some fresh sliced jalapeno to the tops for the adults
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Cooking Level: Expert

Home Town: Wallace, South Carolina, USA
Living In: Cheraw, South Carolina, USA

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