These are AWESOME and extraordinarily versatile. Here's and assortment of tips. TORTILLAS: Sprayed muffin tins with pam. Like another reviewer, I didn't bother taking the time to cut out circles and instead cut the tortillas into 4 triangles to avoid having scrap leftovers. This works perfectly because you can pull them out easily by the hangover corners when they're done, which are left golden and crispy, and it adds texture. If you have trouble getting them to sit right in the tin without popping out, hold them over steaming water for a minute or two allows them to get stretchy and they'll sit fine. (They dry back out in the oven anyway). With one of the batches, I baked the tortillas for 5 minutes, added filling, and then baked again, but I only it found it wasted more time to bake-fill-bake rather than fill-and-bake. There wasn't much difference, both ways were delicious! As for the FILLING: do anything! I've made vegetarian types with refried or whole black beans. I've also used ground taco-flavored beef, using a heaping teaspoon per serving. Topped it with salsa or simply veggies. Olives, onions, tomatoes, bell peppers, celery, jalapenos, corn, salsa: any combination that's available is great. anything that needs to be used I have left over in the fridge- works for me! Often heap some sour cream in there to be baked with it if the filling is very spicy. Use shredded CHEESE sparingly! The more shredded cheese you use on top, the soggier they get. Otherwise Excellent!!
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These are AWESOME and extraordinarily versatile. Here's and assortment of tips. TORTILLAS:...