Mini Mexican Snacks

Hungry for a way to spice up your life? Say adios to the same old tiresome recipes. When you're looking for a satisfying snack or appetizer, make a run for the border with these mini taco cups.

Ingredients
12 6-7 inch flour tortillas
4 tbsp. oil, divided
1 large onion, finely chopped
1 clove garlic, peeled and finely chopped
1 1/2 lb. ground beef
2 tbsp. chili powder, or to taste
2/3 cup fresh cilantro, finely chopped, divided
2 cans (15 oz.) black beans, drained
1 pkg. (16 oz.) frozen corn, thawed
1 can (15 oz.) tomato sauce
1 tsp. salt, or to taste
1/2 tsp. freshly ground black pepper, or to taste
fat-free sour cream
low-fat Mexican cheese, shredded

Methods/steps

1. Preheat oven to 400 degrees.
2. Grease 24 miniature muffin cups with a little of the oil.
3. Using a round 2 1/2-inch to 3-inch round cookie cutter and cut two rounds out of each tortilla. Lay 1 tortilla round on a smooth, flat surface.
4. Brush, lightly, with a little more of the oil.
5. Fit one tortilla round, oiled side up, into each of the prepared muffin cups.
6. Bake until tortillas are lightly browned and crispy, about 6-8 minutes.
7. Remove from oven and cool in pan for 10 minutes.
8. Remove tortilla cups, transfer to a rack and cool completely.
9. Heat 2 tbsp. of oil in a large frying pan set over medium-high heat.
10. Add onion and garlic; sauté until vegetables are very tender, about 6-8 minutes.
11. Add beef, breaking up with the back of a fork, and cook until beef is brown and cooked through, about 4-6 minutes.
12. Add chili powder and 2 tbsp. cilantro, stirring to blend.
13. Add beans, corn and tomato sauce.
14. Cover and cook, stirring occasionally, until mixture is heated through, about 6-8 minutes.
15. Stir in remaining cilantro, salt and pepper.
16. Fill each tortilla cup with some of the beef mixture.
17. Set bowls of sour cream and cheese in the center of a large serving platter.
18. Arrange tortilla cups around bowls.
19. Serve immediately.