I’ll be honest with you, this last week has been rough! Not only did we move to a new place, the girls and I came down with a horrible respiratory infection. Thankfully everyone is on the mend, and I seem to have gotten the worst of it. At least it led to some exciting new experiences this week… like using an inhaler! It’s funny that I’m a nurse, and I’ve given inhalers to many patients, but I felt totally stupid when it came to using one myself. At this point, though, I’m practically an expert. 🙂
Anyway, with all of that going on, I haven’t had a ton of time, energy, or motivation to focus on dinner. This is when those freezer meals that I posted about a couple of weeks ago really come in handy! This dinner actually uses two of the recipes I shared, the easy slow cooker shredded cooked chicken, and the refried beans. Having those things ready in the freezer made dinner prep super easy and quick. And not only were these taco cups easy, they were also totally delicious!
taco toppings of your choice (we used cheese, salsa, sour cream, lettuce, and fresh lime juice)
Preheat oven to 400. Using a large biscuit cutter (or a large cup or bowl or whatever you have) cut three circles out of each tortilla. Place one tortilla circle in each well of a 12 cup muffin tin. Poke several times with a fork to prevent air bubbles. Bake 10 minutes, or until slightly browned and crispy. Allow to cool for 5-10 minutes. Spoon refried beans, shredded chicken, and taco toppings into each tortilla cup. Enjoy!