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.