Chicken Taco Puff Cups

Chicken Taco Puff Cups

 

1 lb ground chicken taco meat*

2 puff pastry sheets

1 egg

1 tablespoon water

Refried beans*

Shredded Mexican Blend Cheese*

Sour Cream*

Taco sauce*

Muffin baking pan

18 balls of aluminum foil

Cooking Spray

 

Preheat oven to 400˚

Roll out your puff pastry to about 11 inches by 14 inches.*

Cut 9 squares, they do not have to be perfect square shape.

Place one square into each muffin cup until done with the puff pastry squares.

Next combine your egg and water.

Then brush each pastry cup with the egg mixture.

After that is done, spray each aluminum foil ball with the cooking spray and place one ball in each pastry cup.

Bake for 15 minutes or until golden brown.

While the pastry cups are baking, cook your ground chicken.*

In a small bowl or mug, combine the egg and water.

Next, heat up your favorite refried beans.

After the puff pastry is out of the oven, let them cool enough for you to be able to take them off the muffin pan.

Layer the puff pastry cups with beans, chicken, cheese, sour cream, and top it off with your favorite taco sauce.

 

Makes 18 puff cups.

 

*Note:

Roll out your puff pastry sheet as close as you can to the measurement given. It is okay if it is a little bit smaller.

The recipe I used for the ground chicken taco meat is in the Entrees and Fillings section of this cookbook.

The amount of refried beans varies on how much you want to put into the puff cups.

The amount of cheese varies on how much you would like to top the puff cups with.

If you need to see how I make these puff cups, you can see how on our YouTube channel. 

 

The video for this is on our YouTube channel.