How to Make Muffin-Tin Chicken Tacos
Change up taco night with these easy and delicious taco cups!
The wonderful thing about this recipe is you can customize the meat to suit your family’s tastes. For my first batch of muffin-tin tacos, I went with chicken, but ground beef, chorizo, refried beans or barbecued meat would also be delicious. For the chicken mixture, I used pre-cooked chicken breasts, which I shredded and mixed with the salsa I had on hand.
Then I got to work on cutting up the tortillas. Using a four-inch round cookie or biscuit cutter, I cut circles from the tortilla. (Don’t throw those scraps away! You can use the leftover tortilla pieces to make chips. Just arrange them on an ungreased cookie sheet and sprinkle with salt. Bake in a pre-heated 350 degree oven until crisp.) You could also get two circles if you used larger tortillas.
Once all your cups are filled, bake at 350 degrees for 18-20 minutes or until cheese is melted and the tortilla shells are a little bit crisp. While they bake, round up your taco toppings. I like my tacos with sour cream, green onion, cilantro, lettuce and, as weird as this sounds, western dressing. (Try it!)
Once they’re out of the oven, pop ‘em out of the muffin pan, put ‘em on a platter and serve ‘em up plain, letting everyone participate by handling their own toppings. I guarantee these two-bite taco cups will have your family and friends asking for seconds and thirds!