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Around here May is a month of celebrations and packed schedules. We kicked the month of celebrations off with a poolside Cinco de Mayo party and moved right on to a Fiesta Dinner Party for our supper club. In between we’ve had birthday parties, soccer parties, school activities and girl’s night out. It’s been a busy month but I love any excuse to host friends and family over, especially when it involves Mexican food. These delicious Fiesta Chicken Taco Cups are perfect for any celebration or for your favorite weeknight meal.
I made these scrumptious Fiesta Chicken Taco Cups for our Fiesta Dinner Party and they were a huge hit. Since May is such a busy month I knew I wanted to keep things simple for our supper club dinner party. But, I wanted to serve something that would impress our guest. We started off the meal with Mexican Shrimp Ceviche Appetizers and then it was on to the main course Fiesta Chicken Taco Cups, Mexican rice, homemade beans and sopapilla cheesecake for dessert.
I am so in love with these taco cups, they are simple enough for your week night Taco Tuesday dinner or perfect for special occasions. They are like a fiesta on your plate, so colorful, fresh and fun! I made a quick trip to Walmart to get everything I needed for this quick and easy dinner.
To start cut the boneless, skinless chicken breasts into bite-sized pieces, and season with 1/2 packet taco seasoning.
Next heat some olive oil in a large skillet. When the oil is very hot, add the diced onion and jalapeno. Saute until golden, then add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway though.
Now it’s time to kick things up a notch. Add a can of RO*TEL to the chicken. I love using RO*TEL in recipes like this because it has just enough zest to kick things up a notch without having to stress about prep, marinade or assembly time.
Add the corn and black beans, stir to combine all the ingredients and cook, stirring occasionally until the veggies are slightly blackened on the edges.
To make the taco cups use a large muffin tin, spray each compartment with cooking spray. Place a tortilla inside the muffin tin, use your hand or the bottom of a glass cup to push it down into the tray. Bake for 8-10 minutes or until golden brown.
Spoon the fiesta chicken mixture into each of the cups, sprinkle with cheese and place back in the oven for a 2-3 minutes, or until the cheese is melted.
Remove from the oven and top with your favorite taco toppings.
Serve warm to enjoy the incredible fiesta flavor explosion in your mouth. It’s time to take ordinary tacos and make them extraordinary with these delicious Fiesta Chicken Taco Cups! Looking for more fiesta inspired dinner ideas, head on over to the RO*TEL social hub for a new recipe ideas and lots of inspiration!
- 1 pound boneless, skinless chicken breasts
- 1 envelope (3 tablespoons) taco seasoning
- 2 tablespoons olive oil
- 1 jalapeno diced
- 1 cups diced onion
- 2 cups corn (fresh or frozen)
- 1 (14.5 ounce) can black beans, drained
- 1 (10 ounce) can RO*TELl Diced Tomatoes, drained
- 1 avocado, diced
- Sour cream
- Cut the chicken into bite-sized pieces. Season with taco seasoning.
- In a very large skillet or dutch oven, heat the olive oil over medium-high heat. Add the jalapeno and onion and saute until golden brown.
- Add the chicken in a single layer and cook for 5 minutes, until golden brown, flipping once halfway through.
- In the same skillet add the RO*TEL, corn and black beans. Cook, stirring occasionally, until veggies are slightly blackened. Stir all to combine.
- Garnish with extra chopped cilantro, diced avocado and sour cream.
- Serve and enjoy!!