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Chicken Tostada Cups

Several years ago I tried a version of these cups at a restaurant in Santa Fe, and I wanted to make my own spin. These are great for gatherings where you can let everyone add their own favorite toppings. —Marla Clark, Moriarty, New Mexico
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    6 servings

Ingredients

  • 12 corn tortillas (6 inches), warmed
  • Cooking spray
  • 2 cups shredded rotisserie chicken
  • 1 cup salsa
  • 1 can (16 ounces) refried beans
  • 1 cup shredded reduced-fat Mexican cheese blend
  • Optional toppings: shredded lettuce, reduced-fat sour cream, sliced ripe olives, sliced green onions, chopped cilantro, sliced radishes, diced avocado and additional salsa

Directions

  • Preheat oven to 425°. Press warm tortillas into 12 muffin cups coated with cooking spray, pleating sides as needed. Spritz tortillas with additional cooking spray.
  • Bake until lightly browned, 5-7 minutes. Toss chicken with salsa. Layer each cup with beans, chicken mixture and cheese.
  • Bake until heated through, 9-11 minutes. Serve with toppings as desired.
Nutrition Facts
2 tostada cups: 338 calories, 11g fat (4g saturated fat), 52mg cholesterol, 629mg sodium, 35g carbohydrate (2g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

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Reviews

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Average Rating:
  • Tara
    Feb 29, 2020

    Perfect for a quick

  • John
    Sep 13, 2019

    Meh...they were ok, but nothing special. I’m not sure what “cups” brings to the table. They were tasty enough. It might have worked better with oversized muffin pans rather than regular sized ones.

  • Cheryl
    Sep 4, 2019

    I make these all of the time and I use the street taco shells and it’s a perfect size for the muffin tin. I also use whole beans instead of the refried beans.

  • gremaux
    Aug 15, 2019

    Very Good

  • Rich
    Mar 14, 2019

    We made these last night to serve a group of 6th and 7th grade girls from church. While we doubled the recipe, we could have easily used just 1 16oz can of refried beans. The corn tortillas had a tendency to rip when pressing them into the tins so we heated them in the microwave for 30 seconds (the entire stack of 24 and layered damp paper towel between) AND made four small cuts on edges to allow easier molding. The flavor was very good and prep was quick. We consider this recipe a 'keeper' and will be using it again.

  • justmbeth
    May 15, 2018

    While these tasted good, I found the cups to be heavy, probably due to the refried beans on the bottom of the cups. I didn't use all the beans for 12 cups. Probably 1/2 can of beans or less would be plenty.

  • Angel182009
    Sep 11, 2017

    Great flavor and super easy to put together on a weeknight. To make this even easier instead of baking them in the muffin cups I just bought tostada shells and spread the mixture on there and bake as directed. Turns out perfect each time!

  • curlylis85
    Sep 3, 2017

    So easy and so tasty! I brought out radishes, avocado, cilantro, and salsa as our toppings, but my youngest children also loved them plain.

  • pajamaangel
    Aug 28, 2017

    We absolutely loved these! I mixed everything in the skillet to warm except the cheese. No need to layer at all. Great flavor!