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Chicken Taco Cups

Chicken Taco Cups

Chicken Taco Cups

 

SERVINGS: 6

INGREDIENTS


  • 8 corn tortillas
  • 1 (12-ounce) package HORMEL® Taco Meats Shredded Chicken
  • ¼ cup frozen corn kernels, thawed
  • ¼ cup canned black beans, drained and rinsed
  • ½ cup chopped tomatoes
  • ½ cup shredded Mexican cheese blend
  • 8 pickled jalapeo slices
  • Garnish: sour cream, cilantro leaves, guacamole

DIRECTIONS


1. Heat oven to 350°F.
2. Using a 3 ½-inch biscuit cutter, cut tortillas into 8 smaller circles. Place each tortilla in lightly greased muffin tin cups. Lightly spray with cooking spray.
3. Bake 10 minutes.
4. In large bowl, combine chicken, corn, black beans and tomatoes. Spoon mixture into tortilla shells. Sprinkle with cheese and top with jalapeño slices.
5. Bake 10 minutes or until heated through.
 
 
 
 
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