Muffin Tin Chicken Tacos Recipes

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MINI CHICKEN TACOS RECIPE BY TASTY



Mini Chicken Tacos Recipe by Tasty image

Here's what you need: flour tortillas, butter, rotisserie chicken, salsa, sour cream, mexican blend cheese, guacamole

Provided by Claire Nolan

Categories     Appetizers

Time 30m

Yield 50 mini tacos

Number Of Ingredients 7

7 flour tortillas
2 tablespoons butter, melted
1 rotisserie chicken, shredded
1 ½ cups salsa
sour cream
mexican blend cheese
guacamole

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Generously brush butter onto both sides of the tortillas.
  • Using a circular cookie cutter or a mason jar lid, cut the tortillas into small circles.
  • Flip a 12-cup muffin tin over and place a cut-out piece of tortilla in the space between two cups, so that they make a mini taco shape. One muffin tin will fit 17 mini tacos.
  • Bake for 5-8 minutes, or until just turning golden brown and crispy. (Times and temperatures may vary based on oven.) Make sure to check on them every couple of minutes to make sure they don't burn.
  • Shred a rotisserie chicken, removing all bones and skin.
  • Place shredded chicken in a large pan over medium-high heat and add salsa. Stir well to combine.
  • Serve along with your favorite taco toppings.
  • Enjoy!

Nutrition Facts : Calories 34 calories, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

SPICY MUFFIN TIN TACOS



Spicy Muffin Tin Tacos image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 16

Nonstick cooking spray, for spraying the muffin tins and tortillas
Six 6-inch flour tortillas
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces ground beef chuck
1 cup black bean and corn salsa
2 cups shredded iceberg lettuce
Shredded Cheddar, guacamole and sour cream, for topping

Steps:

  • Preheat the oven to 425 degrees F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool.
  • Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
  • Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper.
  • Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired.

MUFFIN TIN CHICKEN TACOS



Muffin Tin Chicken Tacos image

Taco night, meet the muffin tin. This fun new twist on tradition will add some variety to the favorite dinner of everyone's week.

Provided by By Jessica Walker

Categories     Dinner

Time 35m

Yield 12

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 110, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 1/2 g

CRUNCHY TACO CUPS RECIPE BY TASTY



Crunchy Taco Cups Recipe by Tasty image

Here's what you need: lean ground beef, taco seasoning, diced tomato, diced green chilies, shredded sharp cheddar cheese, large flour tortillas

Provided by Iris Tian

Categories     Appetizers

Yield 12 taco cups

Number Of Ingredients 6

1 lb lean ground beef
3 tablespoons taco seasoning, 1 envenlope
6 oz diced tomato
4 oz diced green chilies, 1 can
1 ½ cups shredded sharp cheddar cheese
6 large flour tortillas

Steps:

  • In a large skillet, brown the ground beef and drain any remaining fat. Transfer to a bowl.
  • Add taco seasoning, tomatoes and green chiles to the ground beef and stir to combine.
  • Preheat oven to 375ºF (190ºC).
  • Cut flour tortillas into a square shape and cut each into 4 smaller equally sized square pieces.
  • Generously coat a standard size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Add 1.5 tablespoons taco mixture. Top with 1 tablespoon of cheese. Press down and add another layer of tortilla sheet, taco mixture, and a final layer of cheese.
  • Lightly brush the top edges of the tortilla with cooking oil.
  • Bake 18-20 minutes until cups are heated through and edges are golden brown.
  • Enjoy!

Nutrition Facts : Calories 216 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

CHICKEN TACO CUPS



Chicken Taco Cups image

For holiday parties and summer picnics, try these stuffed wonton cups with a Southwest-style chicken filling. You can freeze them, too. Just reheat after thawing. -Lee Ann Lowe, Gray, Maine

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 3 dozen.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Steps:

  • Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

Nutrition Facts : Calories 124 calories, Fat 3g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 408mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

CROISSANT ICE CREAM CONES



Croissant Ice Cream Cones image

These are so fun! The buttery, flaky layers are so tender and crispy on the outside. Could fill with ice cream, fruit and whipped cream or yogurt, pizza sauce with cheese and toppings, chicken or egg salad, or scrambled eggs and bacon.

Provided by thymeforpineapple

Categories     Pastries

Time 55m

Yield 6

Number Of Ingredients 5

6 12x6-inch pieces heavy-duty aluminum foil
cooking spray
2 (8 ounce) cans refrigerated crescent rolls
1 large egg white, beaten
2 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Position an oven rack in the bottom of the oven. Turn a 12-cup muffin tin upside down. Wrap the long side of each piece of foil around the bottom rim of one upside-down muffin cup and shape into a 6-inch tall cone to use as a mold. Repeat on alternating cups to make 6 molds; lightly spray foil cones and muffin tin with cooking spray.
  • Unroll crescent dough sheets on a lightly floured surface and gently press perforations together to form two 13x8-inch rectangles. Cut each rectangle into six 1 1/4x13-inch strips. Working with one foil cone at a time, wrap 2 dough strips up and around foil cone, beginning at and base, and slightly overlapping. Pinching to seal the second dough strip to the first, and pinching seams and tip to seal. Repeat with remaining dough strips and foil cones. Brush cones with beaten egg white.
  • Bake in the preheated oven on the bottom rack until golden brown, 12 to 14 minutes. Carefully remove from oven, remove cones (with foil still attached) from muffin tin, and place cones upside-down on a wire rack. Let cool for 5 minutes.
  • Brush with melted butter, and sprinkle with topping of choice, if desired. Let cool completely on wire rack, about 15 minutes. Remove foil from ice cream cones by pinching foil together, gently twisting and pulling. Fill as desired.

Nutrition Facts : Calories 329.9 calories, Carbohydrate 29.4 g, Cholesterol 10.2 mg, Fat 19.8 g, Protein 6 g, SaturatedFat 6.4 g, Sodium 596.3 mg

SPICY MUFFIN TIN TACOS RECIPE - (4.6/5)



Spicy Muffin Tin Tacos Recipe - (4.6/5) image

Provided by á-4084

Number Of Ingredients 19

TOPPINGS:
Nonstick cooking spray, for spraying the muffin tins and tortillas
6 (6-inch) flour tortillas
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1/2 onion, finely chopped
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon garlic powder
12 ounces ground beef chuck
1 cup black bean and corn salsa
2 cups iceberg lettuce, shredded
Cheddar cheese, shredded
Guacamole
Sour cream

Steps:

  • Preheat the oven to 425°F. Spray a 6-cup jumbo muffin tin with nonstick cooking spray. Gently fold the tortillas in half, then in quarters. Place 1 in each cup of the tin and unfold to make a cup. Spray the tortillas all over with nonstick cooking spray. Sprinkle with a pinch of salt. Bake until golden, 8 to10 minutes. Let cool. Meanwhile, heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the chili powder, cumin, coriander, Worcestershire, oregano, paprika and garlic powder; cook, stirring, until the onion is coated, about 1 minute. Add the beef, 1/2 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat with a spoon, until no longer pink, about 5 minutes. Add the salsa and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until the juices are slightly thickened, about 4 minutes. Season with salt and pepper. Fill each taco cup with a thin layer of lettuce and then the beef mixture. Top with Cheddar, guacamole and sour cream as desired. Special equipment: 6-cup jumbo muffin tin

HIGH-PROTEIN CHICKEN TACO EGG MINI MUFFINS



High-Protein Chicken Taco Egg Mini Muffins image

This chicken taco egg muffin recipe is a game changer for brunches and parties, sure to impress guests. They are super high in protein and great for breakfast on the go, or a quick snack at the office, or school for the kids. Tasty, healthy, and a great make-ahead recipe for a quick bite!

Provided by Raquel Teixeira

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 45m

Yield 32

Number Of Ingredients 13

1 tablespoon olive oil
⅓ pound ground chicken
1 tablespoon taco seasoning
6 large eggs, beaten
1 cup shredded Cheddar cheese
½ cup milk
½ red bell pepper, finely chopped
1 shallot, finely chopped
¼ cup finely chopped mushrooms
2 tablespoons finely chopped chives
½ jalapeno pepper, finely chopped
1 tablespoon hot sauce
salt and ground black pepper to taste

Steps:

  • Heat medium skillet over medium-high heat. Add oil. Add chicken and cook until browned, 5 to 7 minutes. Mix in taco seasoning. Remove from heat and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine eggs, Cheddar cheese, milk, red bell pepper, shallot, mushrooms, chives, jalapeno, hot sauce, salt, and pepper in a large bowl. Fold in cooled chicken mixture.
  • Pour mixture into nonstick mini muffin tins, filling each cup 3/4 of the way.
  • Bake in the preheated oven until eggs are set, about 18 minutes.

Nutrition Facts : Calories 42.1 calories, Carbohydrate 0.9 g, Cholesterol 41.8 mg, Fat 2.8 g, Fiber 0.1 g, Protein 3.3 g, SaturatedFat 1.2 g, Sodium 76.3 mg, Sugar 0.5 g

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