I really liked the idea of these in the muffin tins, as I'm a huge fan of individual nachos vs. piles of chips. I used Chipotle Refried Beans, but wouldn't do that again. Just made up the rest: Mexican Blend Cheese, green onions, tomatoes, then garnish with sour cream, avacado, and salsa once out of oven. Putting the tortilla in the muffin tin can be a little tricky, especially if you are using very authentic corn tortillas (they are kind of springy and don't want to stay in the cup). I really liked the idea of crisping them a bit before loading them up, as one reviewer suggested, but I wasn't able to do that because I couldn't weight down the rounds into the tin. I also took another reviewers advice to use a coffee mug as a cutting guide. It worked really easily -- although next time I'll opt for a bigger mug. My tortillas went right up to the edge of the muffin cups, but would be nice to have a little overhang that would get really crisp. I baked up the scraps of tortillas with some cooking spray and sea salt -- about 10 minutes on 350 -- to have some additional chips on the side. Not pretty, but tasty and avoids waste. Pictures don't really do this justice. If you and your guests like Mexican food, these will make you drool just looking at them. Will try again soon with other combinations. Easy to scale the recipe up or down to fulfill a craving. Might also try some tostada-like antojitos in my muffin-topper pans. More of an entree, but might also be tasty.
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I really liked the idea of these in the muffin tins, as I'm a huge fan of individual nachos...