Ingredients

Scale

2 cups leftover Spanish rice
1 cup cowboy caviar (recipe here … or substitute 1/2 cup corn plus 1/2 cup black beans)
1 cup chopped zucchini
1/2 cup cooked taco meat
1/2 – 3/4 cup shredded Mexican cheese
2 eggs, beaten
For the top: extra shredded cheese

Instructions

Preheat the oven to 350 F. Spray a muffin tin with cooking spray.
In a medium mixing bowl, stir together the Spanish rice, cowboy caviar, zucchini, taco meat, shredded cheese and eggs.
Divide the mixture amongst the muffin spots, pressing down gently with a spoon to compact each cup (pressing down will help it all stick together better).
Sprinkle each rice cup with a bit more shredded cheese. Bake at 350 F. for about 25 minutes or until the cheese on top is nicely melted and the rice on top starts to get a little crunchy.
Let sit for a few minutes to cool slightly, then use a butter knife to gently lift the cups from the muffin tin. Enjoy them while they are warm.

Notes

Refrigerate leftovers in an airtight container and reheat briefly (30 sec – 1 minute for a single cup) in the microwave.

For a gluten-free recipe, ensure your taco seasoning and Spanish rice is gluten-free.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.