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    Mini Taco Nachos

    Average Rating:

     2 Total Reviews

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    • on March 31, 2011

      I have been making these for as long as I can remember. I also put the meat on, then refried beans, one slice of olive, placing a small peice of jalapeno inside the olive, on top of that I place a small peice of tomato. After all that I top them of with a drizzle of velveta sauce, then finishing them with some grated chedder cheese. Pop these bad boys in the oven at 400 degrees for 5 minuets. I always make about 50-60 of these. It takes awile but so worth it. As for them getting soggy, they do. I keep the ones I don't eat in the fridge, and pop them in the oven, they crisp up nicely.

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    • on September 24, 2010

      I made these a few nights ago for my DS (5 years old) who is very picky and he loved them! I also loved them--they were good straight out of the oven, and they were also good while I was cleaning up the kitchen a few hours later. I did use taco seasoning because I was out of cumin and coriander. I took leftovers for lunch the next day, and while the flavor was still good, the chips had gone soft (I should have known they would, but it was worth a try!) I ate these with sour cream and salsa, and my DS loved them with just the meat and cheese. Thanks for such a cute idea!!

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    Nutritional Facts for Mini Taco Nachos

    Serving Size: 1 (80 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 100.8
     
    Calories from Fat 53
    52%
    Total Fat 5.9 g
    9%
    Saturated Fat 2.2 g
    11%
    Cholesterol 25.7 mg
    8%
    Sodium 44.3 mg
    1%
    Total Carbohydrate 3.6 g
    1%
    Dietary Fiber 1.1 g
    4%
    Sugars 1.0 g
    4%
    Protein 7.7 g
    15%

    The following items or measurements are not included:

    shredded cheddar cheese

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    Detailed Nutrition Values About Nutrition Info
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