3-4 tortilla shells
2 (15oz) cans chili (drained)
1 C shredded cheese
small can of black olives (sliced)
3-4 green onions (finely sliced)
1/2 c sour cream
Use a cookie cutter, cut circles out of the tortilla’s.
Put tortilla’s in microwave for 10 seconds so they become pliable. Press them into mini muffin pan.
Spoon a little chili into each tortilla cup and press down with back of spoon.
Sprinkle cheese, olive slices and onion on top of chile.
Bake at 425 degrees oven for 10-12 minutes, until shells are crisp and cheese is melted.
