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SEVEN LAYER DIP TACO CUPS Servings: 12

6 flour tortillas (8-10 inch)
1 14-ounce can re-fried beans
2 cups grated Cheddar Jack cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
1 small bunch green onions, chopped
1 tomato, finely diced*

• Preheat oven to 350º.
• Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
• Generously coat a standard-size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Spoon a tablespoon of re-fried beans into each sheet.
• Sprinkle shredded cheese over each sheet.
  Place another sheet of tortillas on top of the bean/cheese mixture and press so it flatten.
• Cook for 15 minutes.
• Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
• Enjoy!

NOTE: I sometimes skip the fresh tomato if I don’t have one and use a can of Rotel original tomatoes, drained WELL!