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Recipe Card
ingredients
- 12 ounces ground pork or beef chorizo
- 1/2 pound ground beef
- 1/2 small white onion, diced
- 1 green bell pepper, seeded and diced
- 1 (10 ounce) can Red Gold Tomato Love Chili Starter Seasoned Diced + Crushed Tomatoes
- 1 (15 ounce) can Red Gold Tomato Sauce
- 1 (15.5 ounce) can dark red kidney beans
- 24 mini flour tortillas
- 1 cup shredded cheddar cheese, for topping
- 1 cup shredded chihuahua cheese, for topping
- Chopped green onions, for topping
- Sour cream, for topping
- Cilantro, for garnish
Method
Step 1
In a pan on medium heat, cook chorizo until slightly brown, then add the ground beef and cook for 8-10 minutes. Stir in diced onion and green bell pepper.
Step 2
Mix in Red Gold Tomato Love Chili Starter Seasoned Diced + Crushed Tomatoes and Red Gold Tomato Sauce into the pot, along with can of dark red kidney beans. Simmer on medium low heat for 15 minutes.
Step 3
Preheat oven to 350°F.
Step 4
Grease two cupcake pans (24 total). Warm flour tortillas in the microwave for 1 minute to prevent tearing when placed into the cupcake pan. Place one tortilla in each cupcake slot.
Step 5
Lightly grease the top of each tortilla with a neutral oil (this helps the tortilla crisp in the oven and hold its shape). Bake for 12 minutes.
Step 6
Remove the pans from the oven. Gently remove each tortilla cup and place on a cooling rack.
Step 7
Fill each tortilla cup with the chorizo chili mixture. Top with cheddar cheese, green onions, sour cream, garnish with cilantro before serving.