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 Bone Broth to sauté the onions and taco meat.
Crispy Taco Cups
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 Bone 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
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Preheat oven to 375 F and coat a 12-hole muffin tin with cooking spray. Set aside.
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In a large pan, add in 2 tablespoons of Kettle & Fire Chicken Bone 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.
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Once browned, add in the taco seasoning, salt, pepper, and mild salsa. Stir to combine, then turn off the heat.
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Take 2 wonton wrappers and press them into each cavity of the prepared muffin tin.
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Add 1-2 tablespoons of the taco mixture, then top with 1 tablespoon of cheddar cheese.
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Bake for 10-12 minutes, or until the taco cups are evenly heated through, cheese melted, and wonton edges are crisp and golden.
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Top with your favorite garnish: a dollop of sour cream, green onions, crushed tortilla strips, red pepper flakes, extra cheese, and extra salsa.
