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When it comes to satisfying cravings for bold flavors and comforting textures, few dishes can compete with the classic taco. Now, imagine that beloved meal transformed into a bite-sized delight: Mini Chicken Taco Shell Melts. These delightful morsels offer a creative twist on traditional taco night, making them perfect for a variety of occasions. Whether you are hosting a casual family dinner, planning an exciting game-day spread, or searching for a fun appetizer to impress guests, these mini taco shell melts are sure to be a hit.

Mini Chicken Taco Shell Melts

Elevate your taco night with Mini Chicken Taco Shell Melts, a fun and tasty twist on a classic favorite. Perfect for family dinners or gatherings, these bite-sized delights are made with lean ground chicken, savory spices, and gooey cheese, all nestled in mini taco shells. Enjoy the communal aspect of sharing these delicious bites while exploring various flavors without the commitment of a full-sized meal. Discover how to make these mouthwatering treats and impress your guests with ease!
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Ingredients
  

1 lb ground chicken

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup shredded cheddar cheese

12 mini taco shells (store-bought or homemade)

Fresh cilantro, chopped, for garnish

Sliced jalapeños, for garnish (optional)

Sour cream, for serving

Instructions
 

Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the finely chopped onion. Sauté for about 2 minutes until the onion turns translucent and soft.

    Introduce the minced garlic to the skillet and continue to cook for an additional 30 seconds, stirring frequently until the garlic is fragrant.

      Add the ground chicken to the skillet, breaking it up with a spatula as it cooks. Continue to sauté until the chicken is evenly browned and fully cooked through, about 5-7 minutes.

        Season the chicken mixture with ground cumin, chili powder, smoked paprika, salt, and pepper. Stir well to ensure the spices are evenly distributed throughout the meat.

          Fold in the black beans and corn, mixing everything until it’s thoroughly combined. Cook for another 2-3 minutes, allowing the corn to heat through.

            Carefully spoon a generous amount of the chicken mixture into each mini taco shell, making sure to fill them fully.

              Arrange the filled taco shells on a baking sheet, ensuring they are well-spaced. Sprinkle the shredded cheddar cheese uniformly over the tops of each shell.

                Preheat your oven to the broil setting. Once it’s ready, place the baking sheet under the broiler. Broil the taco shells for about 2-3 minutes, watching closely until the cheese is fully melted and lightly bubbling. Be cautious to prevent burning.

                  Remove the baking sheet from the oven and garnish the taco shells with chopped fresh cilantro and sliced jalapeños for an extra kick, if desired.

                    Serve immediately with a dollop of sour cream on the side for dipping, ensuring everyone gets that creamy contrast with their crispy taco melts.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4