- Chicken Taco Cups
Chicken Taco Cups
Meal Tags: Appetizer, Dinner, Lunch, Make-ahead
Dietary Tags: Egg-free, Nut-free
- 24 wonton wrappers
- 1 1/2 cups cooked rice
- 1/2 cup canned black beans, drained and rinsed
- 1 cup shredded cooked chicken
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 2 teaspoons hot sauce
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream for garnish
- Chopped chives for garnish
Preheat the oven to 350°F. Spray a 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 5 to 20 minutes.
Serve immediately topped with the sour cream and chopped chives or store in the refrigerator for up to 5 days.