Muffin Tin Chicken Tacos

By carvalhohm

Ingredients

• 6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
• 1 cup shredded cooked chicken breast
• 1 cup Old El Paso® Thick ‘n Chunky salsa
• 1/2 cup shredded Cheddar cheese (2 oz)
• Shredded lettuce, if desired
• Sour cream, if desired
• Additional Old El Paso® Thick ‘n Chunky salsa, if desired

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.

Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.

In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.

Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.

To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

You can substitute cooked ground beef for the chicken.

Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F. oven until crisp.