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In recent years, taco-inspired dishes have surged in popularity, captivating food enthusiasts with their vibrant flavors and satisfying textures. From traditional taco recipes to innovative twists, such as taco salads and taco casseroles, there's no shortage of creativity when it comes to this beloved cuisine. Among these delightful variations, Mini Chicken Taco Shell Melts stand out as a fun and flavorful option that brings together the best of both worlds: the familiar comfort of tacos and the cheesy indulgence of a melt.

Mini Chicken Taco Shell Melts

Discover the deliciousness of Mini Chicken Taco Shell Melts, a perfect combination of seasoned ground chicken, black beans, corn, and gooey cheese in bite-sized taco shells. Ideal for quick weeknight meals or entertaining guests, these melts are sure to impress. With a simple cooking process and customizable toppings, this recipe brings fun and flavor to any dining occasion, making it a hit for both kids and adults. Try making these delightful melts for a tasty and satisfying treat that everyone will love!
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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, for garnish

Sliced jalapeños, for garnish (optional)

Sour cream, for serving

Instructions
 

In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for about 2 minutes until it becomes translucent.

    Add the minced garlic to the skillet and cook for an additional 30 seconds until fragrant.

      Stir in the ground chicken, breaking it apart with a spatula. Cook until the chicken is browned and cooked through, about 5-7 minutes.

        Season the mixture with cumin, chili powder, smoked paprika, salt, and pepper. Mix well to incorporate the spices.

          Add the black beans and corn to the skillet, stirring everything together. Cook for another 2-3 minutes until the corn is heated through.

            Carefully spoon the chicken mixture into each mini taco shell, filling them generously.

              Place the filled taco shells on a baking sheet. Top each shell with shredded cheddar cheese.

                Preheat your oven to broil. Once the oven is ready, place the baking sheet under the broiler and cook for about 2-3 minutes, or until the cheese is melted and bubbly. Keep a close eye on them to avoid burning.

                  Remove from the oven and garnish with fresh cilantro and sliced jalapeños if desired.

                    Serve immediately with a dollop of sour cream on the side for dipping.

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