Loaded Chicken Taco Cups

• Meat

  • 2 cups Rotisserie chicken, cooked

• Produce

  • 1/4 cup Black beans
  • 1/2 cup Cherry tomatoes
  • 1/4 cup Corn
  • 8 Jalapeno, slices

• Baking & Spices

  • 1 1/2 tbsp Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 Corn tortillas, large

• Dairy

  • 1/2 cup Mexican-blend cheese
  • 1 Sour cream

Found on thecookierookie.com

Description

Ingredients

• 4 large corn tortillas
• 2 cups cooked shredded rotisserie chicken
• 1 1/2 tablespoon taco seasoning
• 1 tablespoon olive oil
• 1/4 cup corn, drained
• 1/4 cup black beans, drained
• 1/2 cup chopped cherry tomatoes
• 1/2 cup shredded Mexican blend cheese
• 8 jalapeno slices
• Sour cream, salsa, cilantro, guacamole for garnish (optional)

Directions

• Preheat oven to 350F
• Cut the corn tortillas into 8 circles, using a large cookie cutter or the top of a red wine glass. Place each circle into a sprayed muffin tin, pressing and folding the tortillas as you go. This will form â??cupsâ? with the tortillas.
• Bake the tortillas for 10 minutes.
• While the tortillas cook, heat the chicken, taco seasoning, corn, black beans and tomatoes with olive oil in a medium skillet on medium heat until heated through and sizzling.
• Take tortillas out of the oven and fill each cup with the chicken mixture. Top with cheese and jalapenos. Continue baking for about 5 more minutes or until cheese is melted and tortillas are browned/crisp.
• Take out of oven and top with your choice of toppings. I used sour cream, cilantro, and avocado.
• Enjoy!