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Chicken Taco Muffin Cups   
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24 wonton wrappers  
1 1/2 c rice, cooked  
1/2 c black beans, rinsed & drained  
1 c cooked chicken, chopped  
1 c salsa  
1 tsp chili powder  
1 tsp cumin  
1 tsp garlic powder  
2 tsp hot sauce  
2 c cheddar cheese, shredded  
sour cream for garnish (optional)  
chopped chives or green onion for garnish (optional)  

Preheat oven to 350F. Spray muffin tin with cooking spray. Press 2 wonton wrappers into each muffin cup.  
In a large bowl, combine 1st 8 ingredients (from rice to hot sauce). Fill each muffin cup (lined with wonton wrappers) with the rice mixture. Top with a teaspoon each of salsa & shredded cheddar.  
Bake 15-20 min. or until wonton wrap edges begin to crisp. Remove from oven, top with sour cream & chopped chives (or green onion), if desired.  
Freezes great as well.

Estimated preparation time: Under 15 minutes



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