Reviewed: Apr. 19, 2006

This is an amazing recipe! I had a "mexican night" dinner party and they were gone in a flash...I took advise of others and went really light on the salsa. I also added corn to make it more colorful. These would also make great veggie burritos. I put salsa and sour cream on the side. YUM!

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TORONTODENISE

Cooking Level: Intermediate

Home Town: Bolton, Connecticut, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Feb. 1, 2006

I made these for a football party...they were a huge hit. Thanks for a great appetizer recipe! And it was easy too!

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LisaRL

Cooking Level: Intermediate

Home Town: Johnstown, Pennsylvania, USA

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Reviewed: Dec. 30, 2005

These were very good. However, they get cold fast so I don't think I'd serve them again as an addition to other appetizers. Maybe on their own though.

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Dec. 24, 2005

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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KADYKEL

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2005

These were delicious. I made them for a Christmas Party and they were a huge hit. I omitted the salsa. Just mixed together veggies, topped with cheese and baked. Just before serving I topped each one with Amy's Cilantro Cream Sauce (found in appetizer section - a must try). Easy and very impressive. Try them at your next party. This is guaranteed not to be a repeat (everyone always shows up at parties with meatballs, spinach dip and little smokies).

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AFSNODGRASS

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Reviewed: Nov. 30, 2005

We like it. I think it needs a cap of some sort though.

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Crawdadr

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Reviewed: Nov. 23, 2005

Really easy and tasty. Could substitute many different items.

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HUNGRY-MAN

Cooking Level: Intermediate

Home Town: Westport, Connecticut, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 25, 2005

Very good recipe. I followed the suggestions of others and heated the tortillas first. I then used a glass that was slightly larger than the muffin tin and used is at a guide to cut the tortillas to size. I layered my cheese then refried beans, seasoned beef, red pepper, tomato and olive. By making the tortillas slightly larger, they formed cups that held the fillings in.

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lara

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2005

This is one of the best recipes I've found on this site. I've made it for a small gathering as well as Thanksgiving appies and they were a hit. A nice little addition is to put a small dollop of your favorite tomato sauce or paste in first then your ingredients on top, as it keeps it nice and moist inside and adds a bit of a kick. Can't wait to make them again this weekend. Thanks for the recipe Sara!

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Bobbie

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Reviewed: Oct. 18, 2005

these were fantastic and extremely easy to make!

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EAE82978

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Sep. 20, 2005

These were popular at the party I took them to but they were complicated to make. I made them in mini muffin pans because I thought they would be too big if made in regular muffin pans. After I cut the tortillas into the appropriate sized circles, I microwaved them to soften them. Then I brushed them with a little oil and used my Pampered Chef Mini Tart Shaper to stuff them into the pans. Without that tool it seems like it would be difficult to get them to stay in the pans. After reading other reviews I decided to omit the tomatoes and salsa altogether (so they wouldn't be watery) and added some taco sauce instead. I mixed all the ingredients together in a bowl first. That seemed easier than putting each ingredient into the shells one at a time. If I make these again I would like to experiment with adding other ingredients.

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Debi S.

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Reviewed: Sep. 13, 2005

This was a great appetizer - easy, festive and delicious! I also added jalapenos and a few chopped black olives to the mix.

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JGOONAN

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Reviewed: Aug. 15, 2005

Extremely easy to make and adaptable. I used zuccinni instead of onion and added jalepeno pepper and cilantro to mine. Thanks for sharing.

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MICTART

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Reviewed: Jul. 13, 2005

I changed the ingredients a bit. I didn't put the salsa or chili pepper(too hot) But I have made them now 3 times and they were all the rage! People have been calling asking how to make them. Very yummy!

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BABYCHICKON

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Reviewed: Jun. 17, 2005

I served these last night for my bunco group. I followed the advice of others, and omitted the salsa, serving it on the side. I used the BIG muffin tins and microwaved the tortillas for 10 seconds first. Everyone loved them, though I could tell they wondered whether to use a fork to cut it up, or use their fingers. Regardless, they were easy & delicious.

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SoonerKelley

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Reviewed: Jun. 14, 2005

This recipe was delicious and very easy and quick to make!! We have made it for a normal weekday dinner and a get together with family. We kept the recipe with just a few changes. Instead of black beans, we used black soy beans (more protein), and no chopped tomato. Instead, we served them with salsa and sour cream so the shells stayed crispy. I would only make them in the big muffin cups from now on. The 1st time I made them I used the mini cups and the tortillas had a hard time shaping up and it was very time consuming to do. The big muffin cups turn out better looking and are easier to make. Compliments from all around!

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Daniel den Hoed

Cooking Level: Intermediate

Home Town: Spijkenisse, Zuid-Holland, Netherlands

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Reviewed: May 18, 2005

These were excellent. Better than I thought they would be. I cut all my veggies the day before and assembled them the next day only a few minutes before serving. I left out the salsa and served it on the side. I added olives on the top for some added color. Make sure to microwave the shells before putting them in the muffin tin or they can crack.

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PUDGYCAT

Cooking Level: Expert

Home Town: Menomonie, Wisconsin, USA

Living In: New Auburn, Wisconsin, USA

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Reviewed: May 5, 2005

I made this recipe for a Mexican themed party I threw last year. I personally didn't care for it but there wasn't any left when the party was over.

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TURTLEDIVING

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Reviewed: Apr. 17, 2005

This recipe was a big hit at last year's Cinco de Mayo party. You can put any of your favorite combinations in the cups and as long as you have something to bind them together a bit you are in good shape. I am purchasing four (4) more muffin trays before next month's party so I can make more at one time!

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TIMBO

Cooking Level: Expert

Home Town: Chatsworth, New Jersey, USA

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Reviewed: Apr. 7, 2005

I made these but instead of using tortillas I used wonton wrappers. I baked the wonton wrappers for 8-10 minutes at 350 degrees before putting the filling in to brown them a little. I then put a spoon full or two of the tomato, pepper, onion, bean, chili powder mixture in each shell and sprinkled them with cheese and salsa. Then I put them back in the oven for another 8-10 minutes. Because the wanton wrappers get crispy when they cook they create a little cup to hold everything.

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NEWDAWNFADES

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