Why You’ll Love Mini Chicken Taco Cups Recipe
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They combine all your favorite taco flavors — chicken, beans, cheese, salsa — in a crunchy, portable form.
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They’re versatile: you can change up the toppings, spice level, or even substitute beef or pork if you prefer.
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Great for parties, casual dinners, or a fun “Taco Night” — the mini format makes them easy to serve and share.
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Using a rotisserie or pre‑cooked chicken cuts down prep time, so you can have these ready significantly faster.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Salsa
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Refried beans
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Tortillas
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Chicken (rotisserie chicken works well)
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Spices — such as cumin, chili powder, garlic powder, coriander
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Cotija cheese
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Sour cream
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Guacamole
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Cilantro (for garnish)
Directions
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Preheat your oven and prepare a 12-cup muffin pan. Cut small rounds from flour tortillas (about 5″ rounds work well).
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Add about ½ teaspoon of olive oil to the bottom of each muffin cup. Press a tortilla round into each cup and bake for 5–7 minutes until they begin to crisp.
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Cook or shred pre-cooked chicken and season it with Mexican spices, salt, and pepper.
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In a bowl, mix refried beans with salsa, cumin, and garlic powder.
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Add a small spoonful of the bean mixture into each tortilla cup, top with seasoned chicken, then sprinkle with Cotija cheese.
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Bake the filled cups for another 5–7 minutes until the cheese is melted and everything is warmed through.
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Remove from the oven and top each taco cup with salsa, guacamole, sour cream, and chopped cilantro. Serve warm.
Servings and timing
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Servings: about 12 mini taco cups
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Prep time: 25 minutes
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Cook time: 25 minutes
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Total time: 50–60 minutes
Variations
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Beef or Pork: Swap chicken for ground beef, pulled pork, or shredded turkey.
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Vegetarian: Use seasoned black beans, corn, bell peppers, and cheese for a meat-free version.
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Spicy: Add diced jalapeños, hot salsa, or spicy cheese to kick up the heat.
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Toppings Bar: Serve plain cups and let guests choose their own toppings.
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Different Cheeses: Try shredded cheddar, Monterey Jack, or a spicy pepper jack instead of Cotija.
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Gluten-Free: Use gluten-free tortillas to accommodate dietary needs.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to restore crispiness. Avoid microwaving, as it can make the shells soggy. These are best enjoyed fresh but can be refreshed in the oven if needed.
FAQs
How long do these taco cups stay good in the fridge?
They stay fresh for up to 3 days in the refrigerator when stored in an airtight container.
Can I freeze the taco cups?
Freezing is not recommended, as the tortilla shells can become soggy after thawing.
Can I make the filling ahead of time?
Yes, both the chicken and bean mixture can be made a day or two ahead and refrigerated until you’re ready to assemble and bake.
What if I don’t have Cotija cheese — what can I use instead?
You can substitute Cotija with cheddar, Monterey Jack, pepper jack, or any melty cheese you like.
Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas are more fragile and may break more easily when forming into cups.
I don’t like refried beans — can I skip them?
Absolutely. You can omit them or replace them with black beans, pinto beans, or even more chicken.
Is there a vegetarian version of these taco cups?
Yes, use beans, vegetables like corn and bell peppers, and cheese as your filling for a meatless option.
How can I make them spicier?
Use a spicier salsa, add chopped jalapeños, or include cayenne pepper or hot sauce in the filling.
Are these suitable for a party or gathering?
Yes, their small size makes them perfect finger food for parties, potlucks, or game-day snacks.
Can I double the recipe to serve more people?
Definitely. Just multiply the ingredients and bake in additional muffin pans to make larger batches.
Conclusion
Mini Chicken Taco Cups are an easy, customizable, and crowd-pleasing dish that brings the flavors of classic tacos into a fun handheld format. Whether you’re hosting friends, feeding family, or just craving a quick taco fix, these bite-size taco cups are the perfect solution. Give them a try and enjoy the crispy, cheesy, flavorful goodness in every bite.
Mini Chicken Taco Cups
- Total Time: 30 minutes
- Yield: 24 mini taco cups
- Diet: Low Lactose
Description
Mini Chicken Taco Cups are a fun and delicious appetizer made with seasoned chicken, cheese, and toppings baked in crispy wonton wrappers. Perfect for parties, game days, or a quick snack.
Ingredients
- 24 wonton wrappers
- 2 cups cooked shredded chicken
- 1 cup salsa
- 1 packet taco seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream (optional for topping)
- 1/2 cup diced tomatoes (optional for topping)
- 1/4 cup sliced green onions (optional for topping)
- 1/4 cup chopped cilantro (optional for topping)
Instructions
- Preheat oven to 350°F (175°C).
- Spray a mini muffin pan with nonstick spray.
- Press one wonton wrapper into each muffin cup, gently shaping them into cups.
- In a bowl, mix shredded chicken, salsa, and taco seasoning until combined.
- Spoon the chicken mixture evenly into the wonton cups.
- Sprinkle shredded cheddar and Monterey Jack cheese on top of each cup.
- Bake for 15 minutes, or until the wontons are golden and crispy and cheese is melted.
- Remove from oven and let cool slightly.
- Top with sour cream, diced tomatoes, green onions, and cilantro if desired.
- Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick and easy option.
- Customize toppings to your liking – guacamole, jalapeños, or hot sauce work great.
- These are best served fresh but can be reheated in the oven for crispiness.
- Freeze unbaked cups for a make-ahead appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 taco cups
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 35mg
