Ingredients
Scale
- 20 mini taco shell snacks
- 1 cup cooked shredded chicken
- 1/2 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1/4 cup chopped lettuce
- 1/4 cup diced tomatoes
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Mix cooked shredded chicken with ranch dressing in a bowl.
- Fill mini taco shells with the chicken mixture.
- Sprinkle shredded cheddar cheese on top.
- Bake in the oven for 10-12 minutes until cheese melts and shells are crispy.
- Garnish with chopped lettuce, diced tomatoes, and cilantro before serving.
Notes
- You can substitute ground beef or beans for chicken.
- Use store-bought mini taco shells for convenience.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free shells)
Nutrition
- Serving Size: 2 bites
- Calories: 180 Kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
