Mini Tacos

mini tacosIngredients

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

Directions

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 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.
  • 3 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.
  • 4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • 5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

Recipe courtesy of: Betty Crocker

Advertisements