Taco Tortilla Cups

Taco Cup
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  • Ingredients
    6 large EGGS
    4 small flour tortillas (6-inch)
    1 cup shredded Monterey Jack cheese
    1 cup shredded cheddar cheese
    1 4 oz. can diced green chilies

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of Recipe

    Calories: 449

    Total fat: 28 g
    Saturated fat: 14 g
    Polyunsaturated fat: 3 g
    Monounsaturated fat: 6 g

    Cholesterol: 329 mg
    Sodium: 799 mg
    Carbohydrates: 22 g
    Fiber: 1 g
    Sugar: 0 g
    Protein: 27 g
    Vitamin A: 178 mcg
    Vitamin D: 2 mcg
    Folate: 80 mcg
    Choline: 225 mg
    Calcium: 543 mg
    Iron: 3 mg
    Potassium: 158 mg

    This recipe is an excellent source of choline and protein, and a good source of vitamin A and folate.


  1. HEAT oven to 400°F. COAT 4 ramekins or muffin cups with cooking spray. Gently PRESS 1 flour tortilla into each ramekin, allowing ends to extend above edges of cup.

  2. BEAT eggs in medium bowl until blended. ADD cheeses, chilies and taco seasoning; MIX. SPOON filling into each tortilla-lined ramekin.

  3. BAKE in 400°F oven until filling is set, 20 to 25 minutes.