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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.


Posted By: Deirdre K Todd
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Prep Time: 10 | Cook Time: 12-15 | Ready In: 22-25
Ingredients: Print   Add to cart
US Metric
  • 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.


Cooking Process:

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.

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Reviewed on: May 16, 2014 By
These came out much better than I imagined it would. Thanks for the awesome recipe.
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