0 from 9 votes
Mini Corn Dip Taco Cups
This Mini Corn Dip Taco Cups recipe is my favorite delicious party food, especially for holiday party recipes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 24
Calories: 126 kcal
Course:
Appetizer , Condiments
Cuisine:
American
Ingredients
- 24 corn tortillas
- 2 (11-ounce) can corn, drained
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1 teaspoon low sodium taco seasoning
- 2 teaspoons TABASCO®
- 2 cups 8 ounces shredded cheddar cheese
- 1 can diced tomatoes and chilies drained
- 1 (4-ounce) can chopped green chilies
- 1/4 cup chopped green onions
Instructions
- In a medium bowl, combine corn, mayonnaise, sour cream, taco seasoning and TABASCO® Sauce; stir in cheese, tomatoes and chilies, green chilies, and green onions. Refrigerate at least 1 hour (preferably overnight) before serving to allow the flavors to blend together.
- About 30 minutes before serving, heat oven to 400 degrees F.
- Place each corn tortilla in each muffin tin. Bake for about 10 minutes. Spoon corn dip into each tortilla cup. Bake for about 10 minutes. Serve hot.
Cup of Yum
Nutrition Information
Calories
126kcal
(6%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
15mg
(5%)
Sodium
138mg
(6%)
Potassium
73mg
(2%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
154IU
(3%)
Vitamin C
1mg
(1%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 126
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 15mg | 5% |
| Sodium | 138mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.