Description
These mini chicken tacos bake up crispy and cheesy in just 20 minutes. Perfect for busy weeknights when you need a fun dinner that will disappear faster than you can say “taco Tuesday.”
Ingredients
Scale
- 24 mini street taco tortillas (corn or flour)
- 2 cups (about 1 lb) cooked and shredded chicken breast
- 1 packet (1 oz) taco seasoning
- 1/2 cup water
- 2 cups shredded Mexican blend cheese
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1/4 cup finely diced red onion
- 2 tablespoons olive oil or cooking spray
- Optional toppings: sour cream, guacamole, pico de gallo, shredded lettuce, sliced jalapeños
Instructions
- Preheat oven to 375°F and lightly spray a muffin tin with cooking spray.
- In a skillet, combine shredded chicken, taco seasoning, and water. Simmer 3-5 minutes until liquid is absorbed.
- Warm tortillas in microwave for 10-15 seconds between damp paper towels. Brush both sides with oil.
- Press each tortilla into a muffin cup to form a “V” shape.
- Place 1 tablespoon of cheese in the bottom of each tortilla, then add 1-2 tablespoons of seasoned chicken.
- Top with black beans, green chilies, red onion, and another layer of cheese.
- Bake for 8-10 minutes until cheese is melted and tortilla edges are golden and crispy.
- Let cool in the muffin tin for 2-3 minutes before gently removing and serving with your favorite toppings.