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.
- 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.
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.