- Prep time
- 15 minutes PT15M
- Cook time
- 10 minutes PT10M
- 24 mini nacho cups
You may want to make an extra batch of these fun and tasty mini-nacho appetizers—they disappear fast!
- 6 flour or corn tortillas
- 3 tablespoons olive oil
- ½ pound carnitas, rough chopped
- 1 cup salsa
- 1 cup refried black beans
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ⅓ cup Cotija cheese, crumbled
- ½ cup sour cream
- ½ cup guacamole
- Cilantro for garnish
Preheat oven to 425°F.
Cut tortillas into 2½-inch circles with a pastry cutter. Place a few drops of olive oil in the bottom of each mini muffin tin mold. Use four fingers to press each tortilla circle into the muffin tin. Bake for 5-7 minutes or until golden brown.
Heat remaining oil in a large skillet over medium-high heat. Add the carnitas and cook until it begins to crisp.
Mix the salsa with the refried beans, garlic powder and cumin.
To assemble, scoop 1 teaspoon of beans into each cup, then layer with 1 tablespoon of carnitas and top with cheese (dividing evenly between each cup). Bake until the cheese is melted, about 10 minutes.
Remove from oven and top each nacho with guacamole and sour cream. Garnish with chopped cilantro and serve.