Mini Mexican Pizzas

Mini Mexican Pizzas

3 - 4 Tortilla Shells

2 (15oz) Cans of Chili (about 3 or 4 cups)

1 cup Shredded Cheddar Cheese

Small can of Black Olives (sliced)

3 or 4 green onions (finely sliced)

½ cup sour cream

1. Using a cookie cutter, cut circles out of the tortillas. 
 (Note: It’s easier to cut them when they’re cold).

2. Then pop the circles into the microwave for 10 seconds so that the tortillas become more          pliable. Press them snuggly into the bottom of your mini muffin pan. (sometimes I like to just lay the cut out circles on a parchment paper lined baking pan)

3. Pre-heat oven to 425 F. Then open and drain all the liquid from your chili (you don’t want it to make the tortilla cups soggy). Spoon a little chili into each tortilla cup and press down with the back of your spoon so it doesn’t spill over.

4. Top each chili filled cup with a little grated cheese, a few olive slices and a sprinkling of finely sliced green onion.

5. Pop the tray into the oven for just 10-12 minutes, until the tortilla shells are crisp and the cheese is melted.