Yield: 8
Chicken Taco Cups
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 24 wonton wrappers
- 1 ½ cups cooked rice
- ½ 15-oz can black beans, drained and rinsed
- 1 cup shredded cooked chicken
- 1 cup prepared salsa
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 2 tsp hot sauce
- 1 cup shredded cheddar cheese
- ¼ cup sour cream, for serving
- 2 tbsp fresh chives
Instructions
- Preheat the oven to 350°F. Spray a 12 cup muffin tin liberally with cooking spray. Press two wonton wrappers into each muffin cup.
- In a large bowl, combine the rice, black beans, chicken, salsa, chili powder, cumin, garlic powder and hot sauce. Fill each muffin cup with rice mixture. Top with a teaspoon of salsa and shredded cheddar cheese. Bake until the edges begin to crisp, about 15 to 20 minutes.
- Serve immediately topped with the sour cream and chopped chives or store in the refrigerator for up to 5 days.
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