What’s not to like about a taco? They’re quick to fix, they have the perfect combination of crunch and softness, and just enough spice to need a little sour cream to make them creamy and delicious! Alli found a recipe on Pinterest for Mexican Pizzas and made these for us when she was home this weekend. She adapted the recipe that she found on Dashing Dish. These are made in muffin tins, so they’re petite, but hearty enough for supper.
The great thing with a recipe like this is you can tweak it to your liking. You don’t like refried beans? Leave them out. You like it a little spicier, add some hot peppers. One thing is for sure…I’ll just bet this will become a “go-to” recipe for a fast supper! These would probably do well in the freezer, too, making them an easy fix for lunchtime! Super-yummy version of tacos!
6 small whole soft tortilla shells
1 pound ground turkey
1/2 package taco seasoning
1/2 Cup frozen corn
Refried beans
1/2 Cup salsa
1/2 Cup Cheddar cheese
Toppings:
Lettuce
Sour cream
Black olives
Tomatoes
1. Preheat oven to 425 degrees. Spray a 12 count muffin tin with non-stick cooking spray.
2. Start by softening the tortillas a little by warming them a little in the microwave. Cut the tortillas in half.
3. Press each tortilla half into muffin tin using your fingers. Push them around inside the tin to make them fit inside the tin.
4. Meanwhile, in a small bowl, mix together the ground meat, salsa, taco seasoning, corn and refried beans. Stir until well combined.
5. Scoop 1/8th cup of meat mixture into each wrap.
6. Top with cheese and bake 12-15 minutes, or until cheese is melted.
Thanks for stopping by today!
From my parsonage kitchen,
RefreshHer 