Crunchy Chicken Taco Cups Recipes

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

CHEESY CHICKEN CRUNCHY TACO

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• Add hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in 1 cup of the milk, uncooked rice (from Hamburger Helper™ box) and chicken. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring frequently, until rice is tender. Remove from heat.
• Meanwhile, in small bowl, stir topping mix (from Hamburger Helper™ box), and remaining 1/3 cup milk; mix well.
• Drizzle topping mixture over chicken and rice mixture. Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Top with tomato and corn chips (from Hamburger Helper™ box).

CRUNCHY CHICKEN TACO CUPS

Steps:

• 1. Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.
• 2. Transfer chicken to a food processor; cover and process until chopped.
• 3. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.
• 4. Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.
• 5. Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

CRUNCHY TACO CUPS RECIPE BY TASTY

Steps:

• In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
• Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
• Preheat oven to 375ºF (190ºC).
• Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
• Generously coat a standard size muffin tin with nonstick cooking spray.
• Line each cup of prepared muffin tin with a tortilla sheet.
• Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
• Lightly brush the top edges of the tortilla with cooking oil.
• Bake 18-20 minutes until cups are heated through and edges are golden brown.
• Enjoy!

CRUNCHY CHICKEN TACOS

Steps:

• Heat oven to 425°F.
• Crumble 4 sheets of foil to form 4 (2-inch) balls. Fold tortillas in half; place one foil ball inside each folded tortilla to resemble a taco shell. Place on two baking sheets. Bake 7 to 8 min. or until golden brown. Cool on baking sheets 5 min. or until taco shells are crisp. Remove and discard foil.
• Meanwhile, toss chicken with spices. Heat oil in medium skillet on medium-high heat. Add chicken; cook 5 to 6 min. or until chicken is done.
• Spoon chicken mixture into taco shells; top with remaining ingredients.