Go Back
–+ servings
Baked-Taco-Cups

Rate This Recipe:

5 from 2 votes

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.
Posted By: Deirdre K Todd
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine Mexican
Servings 6 Servings
Calories 317 kcal

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
Keyword baked taco cups, taco cups recipe, leftover rotisserie chicken, chicken, won ton wrappers, mexican
Tried this recipe?Let us know how it was!