Chicken Taco Cups

Prep Time: 20 mins | Cook Time: 20 mins | Course: Dinner | Serves: 6 

Easy shredded chicken taco cups baked in a muffin tin and ready to fill with your favorite toppings. 

1 Tbsp olive oil

3 chicken thighs

Salt and pepper, to taste

½ cup salsa + more for topping

1 15-oz can refried beans

12 corn tortillas

Olive oil cooking spray

Toppings:

½ cup sour cream

½ cup salsa

1 avocado, diced

1 tomato, diced

1 onion, diced

4 oz black olives, sliced

1 cup cheddar cheese, shredded

3 green onions, sliced

⅓ cup cilantro, chopped

Preheat olive oil in a large skillet over medium heat. Add salted and peppered chicken along with ½ cup of salsa and cook about 4 minutes a side, until cooked through. Shred with 2 forks or in a stand mixer with the paddle attachment. Return to the skillet and stir in the refried beans.

Mix sour cream and salsa together in a serving bowl. Dice other toppings into serving dishes and have ready for diners to fill their own tacos to their liking.

Preheat oven to 400*. Warm tortillas between dampened paper towels on a plate in the microwave for about 2 minutes or warm on a griddle with olive oil spray, cooking about 1 minute a side until the tortilla will bend without tearing. Place a tortilla in the muffin tin wells and add a couple tablespoons of the chicken bean mixture in each tortilla. Bake for 10-12 minutes, the edges will brown and the chicken mixture will be hot. Serve with toppings buffet style.