Recipes / Bone Broth Recipes / Crispy Taco Cups

Crispy Taco Cups

We love a miniature version of any food…but especially tacos! These easy Crispy Taco Cups are quick-to-make crowd-pleasers with less mess than shelling out traditional tacos. Plus, score extra gut-friendly points using collagen-packed Kettle & Fire Chicken Cooking Broth to sauté the onions and taco meat.

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Crispy Taco Cups

Cuisine American
Keyword game day, side dish
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 taco cups
Calories 168 kcal

Ingredients

  • 1/2 lb ground chicken
  • 1 medium onion diced
  • 1 tbsp taco seasoning
  • Salt and pepper to taste
  • 1/3 cup mild salsa
  • 1/4 cup Kettle & Fire Chicken Cooking Broth
  • 3/4 cups cheddar cheese
  • 12 wonton wrappers

FOR TOPPINGS:

  • Sour cream
  • Red pepper flakes
  • Green onions
  • Crushed tortilla strips
  • Extra cheese
  • Extra salsa

Instructions

  1. Preheat oven to 375 F and coat a 12-hole muffin tin with cooking spray. Set aside.

  2. In a large pan, add in 2 tablespoons of Kettle & Fire Chicken Cooking Broth and add in the onions. Sauté until onions are translucent, then add the ground chicken. Break it up with a spatula and cook until browned. Add the remaining 2 tablespoons broth to prevent the meat from sticking to the pan.

  3. Once browned, add in the taco seasoning, salt, pepper, and mild salsa. Stir to combine, then turn off the heat.

  4. Take 2 wonton wrappers and press them into each cavity of the prepared muffin tin.

  5. Add 1-2 tablespoons of the taco mixture, then top with 1 tablespoon of cheddar cheese.

  6. Bake for 10-12 minutes, or until the taco cups are evenly heated through, cheese melted, and wonton edges are crisp and golden.

  7. Top with your favorite garnish: a dollop of sour cream, green onions, crushed tortilla strips, red pepper flakes, extra cheese, and extra salsa.

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