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In today's fast-paced world, the demand for quick and delicious meals has never been higher. As families juggle busy schedules and individuals seek satisfying meals without spending hours in the kitchen, the allure of simple yet flavorful dishes becomes increasingly appealing. One such dish that fits this bill perfectly is the 20 Minute Mini Baked Chicken Tacos. These delightful bites not only deliver on taste but also on convenience, making them an ideal choice for busy weeknights or casual gatherings with friends and family.

20 Minute Mini Baked Chicken Tacos

Craving a quick and tasty dinner? Try these 20 Minute Mini Baked Chicken Tacos! With a flavorful blend of ground chicken, bell peppers, and spices, these bite-sized tacos are a hit. Simple and fun to make, they come together in just 20 minutes. Stuff mini tortillas with the savory filling, bake until crispy, and top with cheese. Serve with salsa and sour cream for an irresistible treat. Perfect for parties or a family meal!
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Ingredients
  

1 pound ground chicken

1 tablespoon olive oil

1 teaspoon taco seasoning (store-bought or homemade)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 cup diced bell peppers (any color)

1/2 cup black beans, drained and rinsed

1 cup shredded cheddar cheese (or Mexican blend)

12 mini flour tortillas

1/2 cup salsa

1/4 cup chopped fresh cilantro (for garnish)

Sour cream (for serving)

Instructions
 

Preheat the oven: Start by preheating your oven to 375°F (190°C).

    Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add the ground chicken to the skillet and cook until browned, about 5-7 minutes. Stir occasionally to break up the meat.

      Season the chicken: Once the chicken is cooked through, stir in the taco seasoning, garlic powder, onion powder, and diced bell peppers. Cook for another 2-3 minutes until the peppers are slightly softened.

        Combine the ingredients: Add the black beans to the skillet and mix until combined. Remove from heat.

          Prepare the tortillas: Lightly grease a muffin tin. Take each mini tortilla and press it into the muffin cups to form a little cup shape.

            Fill the cups: Spoon the chicken mixture into each tortilla cup, filling them evenly. Top each mini taco with a generous sprinkle of shredded cheese.

              Bake: 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: Remove from the oven and let cool for a minute. Carefully lift the mini tacos out of the muffin tin. Serve warm with salsa, a dollop of sour cream, and a sprinkle of fresh cilantro.

                  Prep Time: 5 minutes | Total Time: 20 minutes | Servings: 12 mini tacos