Chicken Taco Cups are flour tortillas filled with refried beans, chicken, salsa, and cheese, and baked until golden brown and crisp! This is a fun twist on tacos and are perfect served as a meal or appetizer!
Ahhh, Mexican food….I can never get enough. It makes me happy, and it makes my family happy…which makes me even happier. 🙂 I love serving up tacos because they’re so versatile, and you know what? These Chicken Taco Cups are extremely versatile as they can be served as a meal or an appetizer. And they’re ridiculously fun to eat, too.
I wish I could take the credit for this incredible idea, but I can’t. I got this idea and many, many more from Trish Rosenquist of the blog Mom On Timeout. Trish is a wife and mother of two young boys, and she shares delicious family-friendly recipes on her blog like Cranberry Almond Breakfast Cookies, Buttermilk Ranch Oven Fried Chicken, and Easy Mexican Chicken and Rice Casserole. She also wrote a cookbook titled 100 Creative Ways to Use Rotisserie Chicken In Everyday Meals, which I happen to have a copy of.
I love this cookbook because when times get busy and I can’t make everything myself, I love to pick up a rotisserie chicken and create a meal with it. Not just any old meal…something different. Trish has created so many unique and exciting ways to use rotisserie chicken that it’s just inspiring! Meals like Slow Cooker Chicken and Spinach Lasagna Rolls, Coconut Curry Chicken, and Spicy Mango Chicken. The list goes on and on.
The book is broken down into the following sections:
- Casseroles, Bakes, and More
- 5 Ingredients or Less
- 20-Minute Dinners
- Handheld Favorites
- Slow Cooker Creations
- Comfort Foods
- Savory Sandwiches
- Sensational Salads
- Slurpable Soups
Clearly this cookbook is geared to make our lives easier, and it covers all bases.
You know what else I love about this cookbook? It’s packed with Mexican inspired recipes! It’s almost like Trish wrote this for me. 🙂
I’d never made anything like these Chicken Taco Cups before, so after combing through the cookbook numerous times I finally settled on this recipe for my review. I loved the ease of this recipe, and I thought that these would also be perfect for Game Day.
All these cups require is some refried beans, shredded chicken breast, salsa, cheese, and fajita size tortillas or smaller. My family isn’t nuts about salsa, so I whipped up a batch of my salsa verde and mixed that with the chicken. The best part of this is that you can make whatever type of salsa you love or buy your favorite.
After baking, you can top these with any number of toppings like tomatoes, olives, avocado, cilantro, and sour cream or Greek yogurt. I chose what I had on hand — Greek yogurt, diced tomato, and cilantro — and they were perfect.
These were fun to make, and the kids can even help if you have some around! They’re also fun to eat, which I might’ve said already. There’s nothing not to love about these Chicken Taco Cups. They’re easy, versatile, customizable, and something everyone will enjoy. They’re a fun spin on Mexican food that won’t soon be forgotten. 🙂
More Mexican recipes you might like:
- 8 flour tortillas, fajita size OR the smallest you can find
- 2 cups shredded rotisserie chicken
- ½ cup salsa*
- (1) 16 ounce can refried beans (you won't need the entire can)
- 4 ounces shredded Mexican blend cheese
- Sour cream or Greek yogurt
- Black olives
- Sliced green onions
- Diced tomatoes
- Shredded lettuce
- Preheat the oven to 350 degrees.
- Spray (8) cavities of a standard muffin tin with nonstick cooking spray. Gently press the tortillas into the cavities and spray the tops with cooking spray. Bake for 10 minutes.
- While the tortillas are baking, combine the shredded chicken with the salsa in a medium bowl. Make sure the chicken is warm prior to combining with the salsa as the baking time is very short.
- Remove the taco cups from the oven and fill the desired amount of refried beans, then top with the chicken-salsa mixture and top with cheese. Bake for 5 more minutes or until the cheese has melted.
- Serve with your choice of toppings and enjoy!
Recipe by Trish Rosenquist, author of the cookbook 100 Creative Ways to use Rotisserie Chicken in Everyday Meals.