You can easily adjust the batch size and ingredients used. Here's what we used this time because we had leftovers from taco night...
1 cup taco meat
1/2 cup shredded taco cheese
2 cups salad
30 Baked Tostitos Scoops!
Plain Greek Yogurt (or sour cream)
Have you tried using plain Greek yogurt in place of sour cream yet? I use Greek yogurt all the time. It's high protein, thick and creamy, and low calorie. Perfect for dips. My favorite brand is Fage but it was out of stock at our grocery store. The Yoplait version was fine.
Set the oven's broiler to low. Don't like to use your broiler? Then, preheat to 400 degrees.
I like to cover my cookie sheet with non-stick wrap because these can be sloppy to make.
Lay out all your scoops.
Fill each cup with some taco meat.
Dot each cup with taco sauce (or salsa). The squeeze bottle taco sauce makes this so easy.
Cover with shredded taco cheese then put them under the broiler for 1-3 minutes (I use the middle oven rack).
Here they are fresh from the broiler... Crunchy, gooey, and delicious! I take them out when the cheese is melted and the tortillas edges are starting to lightly brown.
For a taco salad, I put 12-15 cups on my plate, dolloped each cup with Greek yogurt, covered them with salad, and drizzled on a bit more taco sauce. YUM! This is one of my favorite dinners for leftovers night.
Go whip up a batch and enjoy!