Easy Taco Cups

This is a guest post from Gina of Kleinworth & Co.

I don’t know about you but it seems the one thing I really dread is planning for & making dinner. It seems just as soon as the day gets started, I blink my eyes & it’s already time to think about the evening meal. I have recently started meal planning with some other blogger friends of mine & it has certainly helped in that prep process. However, sometimes I have leftovers from those great meals & I want to create something out of the box with them. It’s never quite the same when you just reheat & repeat. One fun recipe idea for those leftovers is taco cups.

These are so simple to make & the kids just devour them like they haven’t eaten in days. Something about changing up the packaging makes it taste better & enhances the leftover experience. The best part is that these require as little as 4-5 ingredients but you can always add more if you desire. I chose to keep it simple here & I’ll let you decide what other toppings & add-ins you might like to include later.

Here is what you need:

Step 1: Preheat oven to 350 degrees. Start by taking something like a jar lid as your template & cutting around it to make your mini tortilla rounds. I was able to get 5 minis out of one large tortilla.

Step 2: Place in the bottom of your muffin tins.

Step 3: Add in your chicken & top with cheese. Bake for 10-12 minutes to crisp the tortilla, reheat those chilled leftovers & melt the cheese.

Step 4: Top with tomatoes.

Step 5: Then add sour cream. Enjoy!

Gina, author of Kleinworth & Co, is a busy homeschooling mom to 3 great kids ages 11-17. She likes to find new ways to make life simple & streamlined on a budget. She loves to share easy DIY projects, fun crafts with the kids & a whole lot of recipes, with a few photography tips sprinkled in occasionally too.

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Easy Taco Cups

One fun recipe idea for those leftovers is taco cups.

Course Appetizer, Breakfast, Snack

Cuisine Mexican

Prep Time 10 minutes

Cook Time 12 minutes

Ingredients

• 2 cups

  shredded chicken (from rotisserie or other leftovers)

• 1 1/2 cups shredded cheese
• 1 cup diced tomatoes
• 1/3 cup sour cream
• 2-3 large flour tortillas

Instructions

1. Preheat oven to 350 degrees. Start by taking something like a jar lid as your template & cutting around it to make your mini tortilla rounds. I was able to get 5 minis out of one large tortilla.

2. Place in the bottom of your muffin tins.

3. Add in your chicken & top with cheese. Bake for 10-12 minutes to crisp the tortilla, reheat those chilled leftovers & melt the cheese.

4. Top with tomatoes.

5. Then add sour cream. Enjoy!