Mini Taco Bites Recipe
A quick easy appetizer that tastes delicious!
Serving30 people
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 8 ounces fat free cream cheese
- 2 cups salsa, use your favorite
- 1 can black beans, rinsed and drained
- 1 cup fat free sour cream
- 1 can black olives, sliced
- 1 cup shredded Mozzarella cheese
- 2 avocado, diced
- 2 tomatoes, diced
- 2 bags Tostitos Scoops
Instructions
- In a slow cooker place your chicken on the bottom, then add your block of cream cheese then pour your salsa on top. Put the lid on a cook on low for 6 hours.
- Once your chicken is cooked all the way through, shred your chicken and mix it really well with the cream cheese and salsa.
- On 2 sheets place as many Tostito Scoops as you possibly can. It is okay if they touch each other.
- Next start filling up your mini taco bites. I started with 3 beans on the bottom, then I added a little meat of meat mixture, a little bit of sour cream, cheese, an olive bit, a tomato bit, and one piece of avocado.
- You can serve them cold, or broil them for a minute of two in the oven and serve them hot. Just be sure to watch them if you are broiling so they don't burn
- You could easy split this recipe in half if you only want one tray of these taco bites.
Nutrition
Serving: 2 Taco Bites · Calories: 117 kcal · Carbohydrates: 7 g · Protein: 10 g · Fat: 6 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 24 mg · Sodium: 449 mg · Potassium: 315 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 281 IU · Vitamin C: 3 mg · Calcium: 73 mg · Iron: 1 mg