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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


  • 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


  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!