Fiesta Chicken Taco Cups Food

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink. , Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese., Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned. , Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.

FIESTA CHICKEN TACO CUPS

Steps:

• Heat oven to 375°F. Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
• Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
• Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
• Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.

FIESTA CHICKEN TACO CUPS

Steps:

• 1. Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
• 2. Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray.
• 3. Bake at 375ºF for 6 to 8 minutes or until golden brown.
• 4. Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
• 5. Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
• 6. Spoon evenly into tortilla cups, and top with desired condiments.
• 7. Serve immediately.

FIESTA CHICKEN TACO CUPS

Steps:

• Heat oven to 375°F Spray 8 medium muffin cups with cooking spray. In 1-quart saucepan, heat taco sauce with chicken over medium heat, stirring occasionally, until thoroughly heated.
• Unroll dough and separate into 4 rectangles; press each into 8x4-inch rectangle, firmly pressing perforations to seal. Cut each in half crosswise, making 8 squares. Sprinkle both sides of each square with cornmeal. Press each in bottom and up side of muffin cup; turn edges of dough under, pressing to extend 1/4 inch above edge of cup.
• Spoon about 2 tablespoons chicken mixture into each cup. Sprinkle cheese over each.
• Bake 12 to 17 minutes or until edges are deep golden brown. Cool in pan on wire rack 5 minutes; remove from muffin cups. Serve warm.
• Makes 4 servings (2 taco cups each).

FIESTA CHICKEN TACO SALAD

Steps:

• In small bowl, combine dressing ingredients, blend well.
• In large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes and olives.
• Pour dressing over salad; toss gently to coat.
• Divide salad evenly onto individual serving plates; top each with a dollop of sour cream.
• Arrange tortilla chips around edge of each plate if desired.

TACO FIESTA CHICKEN LASAGNA

Steps:

• In a large mixing bowl, mix together the tomatoes and taco sauce.
• Add in the cumin, oregano, and chicken; stir to combine.
• In a smaller bowl, add the refried beans, sour cream, and garlic; stir to combine.
• Spread 1 cup chicken mixture into a 13x9 inch glass baking dish that has been sprayed with non-stick cooking spray.
• Top with 4 uncooked lasagna noodles.
• Spread half of the bean mixture over the noodles; then spread 1 1/2 cup chicken mixture over bean mixture.
• Sprinkle with 1 cup cheese and half the onions and olives.
• Layer 4 more lasagna noodles, remaining bean mixture, 1 1/2 cup chicken mixture and 1 cup cheese.
• Top with 4 noodles, remaining chicken mixture, onions, and olives, then remaining cheese (make sure noodles are covered).
• Cover with foil that has been sprayed with non-stick cooking spray (sprayed side down).
• Refrigerate 8 hours or overnight.
• Preheat oven to 350°.
• Bake covered lasagna for 50 minutes.
• Uncover; bake 18-22 more minutes or until bubbly and heated.
• Let stand 10-15 minutes before serving.
• Sprinkle with cilantro.

FIESTA CHICKEN TACO SALAD

Steps:

• In a small bowl, combine dressing ingredients; blend well.
• In a large bowl, combine lettuce, chicken, crushed tortilla chips, cheese, tomatoes, and olives.
• Pour dressing over all; toss gently to coat.
• Divide salad evenly onto individual serving plates and top each with a dollop of sour cream.
• Arrange tortilla chips around edge of each plate, if desired.

CHICKEN TACO CUPS

Steps:

• Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until juices run clear.
• Transfer chicken to a food processor; cover and process until chopped.
• In a bowl, combine the chicken, onion, half the salsa, and 1°C cheese.
• Prepare a mini muffin pan by spraying cups with cooking spray. Press wonton wrapper into each cup. Bake at 375 for 5 minutes or until lightly browned.
• Fill cups with the chicken mixture. top with remaining salsa and cheese. Bake 15 minutes longer or until heated through.
• Serve warm. Put out the garnishes around the tray and let guests top as they desire.

TACO FIESTA CHICKEN LASAGNA

Steps:

• Spray 15x12 inch sheet of foil and 13x9 inch glass baking dish with cooking spray.
• In large bowl, mix tomatoes, salsa and chicken. In medium bowl, mix refried beans and sour cream.
• Spread about 1 1/4 cups chicken mixture in bottom of baking dish. Top with 4 uncooked noodles, breaking to fit if necessary. Spread with half of bean mixture and 1 1/2 cups chicken mixture. Sprinkle with 1 cup of the cheese, and hald of the onions and olives.
• Repeat noodle, bean, chicken and cheese layers once. Top with remaining 4 noodles, chicken, onions, olives and cheese. (Be sure top noodles are covered.) Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350*. Bake covered lasagna 50 minutes. Uncover baking dish; bake 18 to 22 minutes longer or until bubbly and thoroughly heated. Let stand 10 minutes before serving.Sprinkle with cilantro. If desired, garnish each serving with sour cream, chopped tomato and shredded lettuce.
• NOTE: If you don't have the tomatoes with green chiles, use a 4.5 oz can of chopped green chiles and plain canned diced tomatoes instead.

FIESTA CHICKEN TACO CUPS

Steps:

• Remove tortillas, taco sauce, hot sauce, and taco seasoning mix from dinner kit.
• Press or fold tortillas to fit into muffin cups coated with vegetable cooking spray, forming bowls; coat bowls with cooking spray. (It helps to microwave the tortillas a few seconds to make them more pliable).
• Bake at 375ºF for 6 to 8 minutes or until golden brown.
• Saute chopped bell pepper and onion in hot oil in a large skillet 5 minutes or until tender.
• Stir in chicken, taco sauce, hot sauce, taco seasoning mix, 1/4 cup water, and lime juice; cook over medium heat 10 minutes.
• Spoon evenly into tortilla cups, and top with desired condiments.
• Serve immediately.