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In today’s fast-paced world, finding quick and delicious meal options can be a challenge. Whether you’re a busy professional, a parent juggling multiple responsibilities, or simply someone who prefers not to spend hours in the kitchen, the need for easy yet satisfying meals is universal. Mini Baked Chicken Tacos offer a delightful solution, combining the rich flavors of traditional tacos with the convenience of a baked dish. This recipe is perfect for busy weeknights or entertaining guests, taking only 20 minutes from start to finish.
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20 Minute Mini Baked Chicken Tacos

Whip up delicious Mini Baked Chicken Tacos in just 20 minutes! This quick recipe combines lean ground chicken, black beans, corn, and cheese, making it a nutritious twist on a classic favorite. Perfect for busy weeknights or gatherings, these customizable mini tacos are fun to prepare and even more enjoyable to share. Elevate your taco night with fresh toppings and sides. Try them today! #TacoNight #EasyRecipes #20MinuteMeals #BakedTacos #HealthyEats

Ingredients

1 lb ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon taco seasoning

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

12 small soft taco tortillas (corn or flour)

1 cup salsa

Fresh cilantro, chopped (for garnish)

Sour cream or Greek yogurt (for serving)

Lime wedges (for serving)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds, until fragrant.

      Season the Chicken: Add the ground chicken to the skillet. Cook until well browned, about 5-7 minutes, breaking it apart with a spatula as it cooks. Stir in the taco seasoning, black beans, corn, and half of the cheese. Mix well until the ingredients are combined and heated through, about 2-3 minutes.

        Prepare the Tortillas: Lightly grease a muffin tin. Take each taco tortilla and gently press them into the muffin tin slots, forming small cups.

          Fill the Tortilla Cups: Spoon generous portions of the chicken mixture into each tortilla cup. Top each filled taco with a sprinkle of the remaining shredded cheese.

            Bake the Tacos: Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the cheese is melted and the tortillas are slightly crispy.

              Serve: Carefully remove the mini tacos from the muffin tin. Serve hot, garnished with fresh cilantro, a dollop of sour cream or Greek yogurt, and lime wedges on the side. Drizzle with your favorite salsa for extra flavor.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4 (3 tacos each)