A tray of baked Mini Chicken Taco Cups
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Mini Chicken Taco Cups

These Mini Chicken Taco Cups make a tasty appetizer, snack or a light dinner. The crispy taco shell holds a delicious chicken filling, full of spicy refried beans, and melted Cotija cheese.
Course Appetizer, Main Course, Snack
Cuisine Mexican
Keyword bite-sized, taco
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 110kcal

Ingredients

Taco Cups

  • 11 oz. pkg flour tortillas
  • 3 tbls. olive oil
  • 6 oz shredded chicken, see recipe and notes below for preparing chicken
  • 1 cup Pace® Medium Picante Sauce

  • 1/2 tsp. cumin
  • 1 tsp. garlic powder
  • 1/3 cup Cotija Cheese
  • 1/3 cup sour cream
  • 1/3 cup guacamole
  • cilantro for garnish

Poaching Chicken for Shredding

  • 2 chicken breasts
  • 1 tsp. cumin
  • salt and pepper to taste

Instructions

Preparing the taco filling

  • Preheat oven to 425 °. Use a 12 cup standard muffin pan.
  • With a 5" round cutter, cut 3-4 rounds from the tortillas
  • Place a 1/4 tsp. of olive oil in the bottom of each muffin-pan cup. Press the tortilla into the cup. Bake the tortillas for 5-7 minutes until golden brown
  • Place the shredded chicken a bowl and mix with 2 tablespoons of Pace® Medium Picante Sauce.
  • Mix the refried beans, with 2 tablespoons of Pace® Medium Picante Sauce, cumin and garlic powder.

Assembling the Taco Cups

  • Place 1 heaping teaspoon of the refried bean filling in the bottom of each taco shell. Next place 1 tablespoon of shredded chicken and top with Cotija cheese crumbles.
  • Bake the taco cups for 10 minutes or until the cheese has melted.

Garnishing the Taco Cups

  • Top each taco cup with sour cream, Pace® Medium Picante Sauce, guacamole and cilantro.

Poaching Chicken for Shredding

  • In a large pot place the chicken in the bottom and season with cumin, salt and pepper.
  • Cover the chicken with 1" of water
  • Put the pot on the stove and bring to a gentle boil. Next, turn the heat down so the water comes to a simmer and cook for 8-12 minutes. The temperature should register 165°
  • When done remove the chicken to a plate to cool slightly. Shred the chicken by using two forks to pull the meat apart. If the shreds are too long for your recipe you can dice the chicken.

Notes

Leftover rotisserie chicken works well for the shredded chicken.
This recipe is easily adaptable to using shredded beef, carnitas or seasoned hamburger.
The toppings can be adjusted to your liking.

Nutrition

Serving: 1taco cup | Calories: 110kcal | Carbohydrates: 6.2g | Fat: 7g | Cholesterol: 18mg | Sodium: 145mg