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Baked Taco Cups Recipe
These mini baked taco cups are super easy to make and you can use leftover rotisserie chicken or anything that you have in your refrigerator.
Ingredients
- 4-5 large tortillas or won ton wrappers
- 2 cups leftover rotisserie chicken shredded
- 1 cup favorite salsa
- 1 tablespoon taco seasoning
- 1 cup refried beans
- 1 cup Monterey Jack cheese shredded
Optional Toppings:
- sliced olives
- lettuce
- sour cream
- chopped tomatoes
Instructions
- Preheat oven to 425 degrees.
- Spray muffin tins with cooking spray.
- Using won Ton Wrappers: Press won ton wrappers into muffin tins using your fingers or tart press.
- Using tortillas: On work surface; cut tortillas in rounds using a 3-inch cookie cutter. Press rounds into muffin tins with your fingers.
- In a mixing bowl; combine chicken, salsa, seasoning and beans. Scoop a heaping tablespoonful of mixture into each shell.
- Top with cheese and olives as desired. Bake 12-15 minutes until cheese has melted.
- Allow to cool 1-2 minutes before removing from pan.
- Top with additional garnish as desired.
- Serves 4-6.
Nutrition
Calories: 317kcalCarbohydrates: 18gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 92mgSodium: 1082mgPotassium: 152mgFiber: 3gSugar: 4gVitamin A: 425IUVitamin B1: 0.1mgVitamin B5: 0.2mgVitamin C: 1mgCalcium: 195mgIron: 1mg
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