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Mini chicken taco cups are an irresistible twist on a classic favorite, offering a delightful combination of flavors and textures that appeal to both adults and children alike. These bite-sized delights are perfect for a variety of occasions, from casual family dinners to festive gatherings and parties. With their vibrant presentation and customizable toppings, mini taco cups not only satisfy hunger but also add an element of fun to any meal.

Mini Chicken Taco Cups

Discover the joy of making mini chicken taco cups, a fun and delicious take on a classic favorite! Perfect for any gathering or weeknight dinner, these bite-sized delights combine ground chicken, corn, black beans, and savory spices all nestled in crispy tortilla cups. Customize with your favorite toppings for an exciting twist that appeals to all ages. Easy to prepare and packed with flavor, these taco cups are sure to be a hit at your next meal.
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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, divided

1 cup diced tomatoes (fresh or canned)

1/4 cup chopped fresh cilantro

1 package of mini flour tortillas (approximately 20 tortillas)

Sour cream and salsa for serving (optional)

Sliced jalapeños (optional, for added heat)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) so that it's ready when you need it.

    Cook the Chicken Filling: In a large skillet, pour in the olive oil and heat it over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.

      Add Chicken and Spices: Incorporate the ground chicken into the skillet, using a spatula to break it up as it cooks. Sauté for about 5-7 minutes, or until the chicken is browned and fully cooked through with no pink remaining. Stir in the taco seasoning and cook for an additional minute to infuse the flavors.

        Mix in Other Ingredients: Remove the skillet from heat. Gently fold in the corn, black beans, diced tomatoes, and half of the shredded cheddar cheese until everything is well combined. Finally, stir in the chopped cilantro for a fresh touch.

          Prepare the Tortilla Cups: Take a muffin tin and lightly grease each cup with cooking spray to prevent sticking. Take one mini tortilla and press it gently into each muffin cup to create a little cup shape.

            Fill the Tortilla Cups: Using a spoon, carefully add about 2 tablespoons of the chicken mixture into each tortilla cup, filling them generously but not overflowing.

              Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of each filled taco cup for that melty, cheesy goodness.

                Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes. The tortilla edges should turn golden brown while the cheese melts beautifully and becomes bubbly.

                  Serve: Once baked, remove the muffin tin from the oven and allow the taco cups to cool for a few minutes. Carefully lift each mini taco cup from the tin. Serve warm, garnished with a dollop of sour cream, salsa, and sliced jalapeños if you like it spicy.

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

                      - Presentation Tips: Arrange the mini taco cups on a vibrant platter and add a small bowl of salsa and a dish with sour cream in the center for easy serving. Garnish with additional chopped cilantro for a pop of color!