Mini Taco Cups

Almost like small nachos, these are a great appetizer. (family circle)

• Ready In: 15 mins
• Yields: 48 mini-cups

Ingredients

• 48  corn tortilla chips (scoop shape)
• 3⁄4 cup sour cream
• 8 -12  pickled jalapeno peppers, slices chopped
• 1 1⁄2 teaspoons  taco seasoning
• 1 (15 ounce) can vegetarian chili
• 1⁄2 cup  shredded cheddar cheese (or Mexican blend)
•  chopped fresh parsley

Directions

1. Place rack in uppermost position of oven. Heat to broil.
2. Select 48 unbroken chips and place in single layer on one or two baking sheets.
3. In small bowl, stir together the sour cream, jalapenos and taco seasoning.
4. Place about 1 teaspoon chili into each tortilla cup.
5. Top with about 1/2 teaspoon shredded cheese per cup.
6. Place on top rack and broil 1-2 minutes, until cheese is melted and chili is heated through.
7. Once cups are heated, top with a small dollop of the jalapeno sour cream.
8. Garnish with parsley and serve with extra sour cream on the side.