- Chicken Taco Cups
Chicken Taco Cups
Meal Tags: Appetizer, Dinner, Lunch, Make-ahead, Snack
Dietary Tags: Egg-free, Nut-free
- 24 wonton wrappers
- 1 1/2 cups cooked rice
- 1/2 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
- 1/4 cup sour cream for serving
- 2 tbsp chopped fresh chives
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.