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If you're looking for a dish that combines convenience, flavor, and visual appeal, Mini Chicken Taco Cups are an excellent choice. These bite-sized creations pack all the deliciousness of traditional tacos into a fun, easy-to-eat format, making them perfect for gatherings, parties, or a casual family meal. With their vibrant colors and enticing aroma, they are sure to impress your guests and satisfy your taste buds.

Mini Chicken Taco Cups

Discover the delightful combination of flavor and convenience with Mini Chicken Taco Cups! These bite-sized treats pack the deliciousness of traditional tacos into easy-to-eat portions, making them perfect for parties or family dinners. Customize with your favorite toppings and enjoy a fresh explosion of flavors with every bite. Simple to prepare, they allow you to spend more time with loved ones while satisfying everyone’s taste buds. Explore this fun recipe today!
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Ingredients
  

1 lb ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 packet taco seasoning

1 cup corn (fresh or canned, drained)

1 cup black beans, rinsed and drained

1 cup shredded cheddar cheese

1 cup diced tomatoes (fresh or canned)

1/4 cup chopped fresh cilantro

1 package of mini flour tortillas (about 20 tortillas)

Sour cream and salsa for serving (optional)

Sliced jalapeños (optional, for heat)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Chicken Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent (about 3-4 minutes).

      Add Chicken and Spices: Add the ground chicken to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Stir in the taco seasoning and cook for an additional minute, mixing well to combine.

        Mix in Other Ingredients: Remove the skillet from the heat and stir in the corn, black beans, diced tomatoes, and half of the shredded cheddar cheese until well incorporated. Add the chopped cilantro and mix evenly.

          Prepare the Tortilla Cups: Using a muffin tin, lightly grease each cup with cooking spray. Take a mini tortilla and press it into each muffin cup, forming a little cup shape.

            Fill the Tortilla Cups: Spoon about 2 tablespoons of the chicken mixture into each tortilla cup, filling them generously.

              Top with Cheese: Sprinkle the remaining cheddar cheese over the top of the filled cups.

                Bake: Bake in the preheated oven for 12-15 minutes, or until the tortilla edges are golden brown and the cheese is melted and bubbly.

                  Serve: Remove from the oven and let them cool for a few minutes. Carefully remove each mini taco cup from the muffin tin. Serve warm with a dollop of sour cream, salsa, and jalapeños if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 20 servings