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Muffin Tin Chicken Tacos

 13 Ratings
  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12
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Taco night, meet the muffin tin. This fun new twist on tradition will add some variety to the favorite dinner of everyone's week.

Jessica Walker Recipe by Jessica Walker
March 7, 2013


Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
cup shredded cooked chicken breast
cup Old El Paso™ Thick ‘n Chunky salsa
cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional Old El Paso™ Thick ‘n Chunky salsa, if desired


  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
  • 3 In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
  • 4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • 5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

Expert Tips

You can substitute cooked ground beef for the chicken.

Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F. oven until crisp.

Nutrition Information

No nutrition information available for this recipe.

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