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Fiesta Mini Chicken Taco Cups are more than just a dish; they are a celebration of flavor and fun, making them an irresistible choice for any gathering. Whether it’s a lively party, a casual family dinner, or a festive holiday get-together, these mini taco cups deliver an explosion of taste in each bite. Their bite-sized format makes them perfect for sharing, allowing guests to indulge in a variety of flavors without the mess of traditional tacos.

Mini Chicken Taco Cups

Fiesta Mini Chicken Taco Cups are a fun and tasty appetizer that everyone will love. Perfect for any occasion, these bite-sized treats combine seasoned ground chicken, fresh veggies, and gooey cheese, all nestled in crispy tortilla cups. Easy to make and customizable, you can switch up the proteins or toppings to suit your taste. Celebrate flavor and creativity in the kitchen with these mini taco delights, guaranteed to be a hit at your next gathering!
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Ingredients
  

1 pound ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

1 cup diced tomatoes

1/2 cup sliced black olives

12 small flour or corn tortillas

Fresh cilantro for garnish

Sour cream or Greek yogurt for serving

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.

      Season the Meat: Add the ground chicken to the skillet. Sprinkle in chili powder, cumin, paprika, salt, and black pepper. Cook until the chicken is browned and cooked through (about 5-7 minutes).

        Mix in the Extras: Stir in the black beans, corn, and half of the shredded cheese. Mix thoroughly until everything is well combined and heated through. Remove from heat.

          Prepare the Tortilla Cups: Using a muffin tin, lightly grease each cup. Cut each tortilla into rounds that are slightly larger than the muffin tin cups (you can use a biscuit cutter). Press each round into a muffin cup to form a cup shape.

            Fill the Cups: Spoon the chicken mixture evenly into each tortilla cup, filling them generously but not overflowing.

              Add Toppings: Top each filled cup with the remaining shredded cheese, diced tomatoes, and sliced olives.

                Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tortillas are crispy and the cheese is melted and bubbly.

                  Serve: Allow to cool for a minute before removing from the muffin tin. Garnish with fresh cilantro and serve with sour cream or Greek yogurt on the side.

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings