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A plate of food on a table, with Taco and Muffin

Muffin Tin Mexican Bowls

There is something about shrinking food that makes it all the more enticing. These Muffin Tin Mexican Bowls are no different! Tortilla-lined muffin tins are filled with chicken, refried beans, salsa and cheese; then topped with lettuce, tomatoes, jalapeno slices and a squeeze of lime. Perfect for a main dish (2-3 per person) or an appetizer buffet. Gluten flour tortillas may be substituted.
Course Appetizer, Main Course
Cuisine Mexican
Keyword muffin tin Mexican bowls
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 mini Mexican bowls (suggested 2 per person for a main dish)
Calories 160kcal
Author Toni Dash


  • 12 soft flour Tortillas (regular or gluten-free)
  • 1 ½ cups finely shredded Chicken
  • 1 cup Refried Beans (seasoned if available)
  • ½ cup Chunky Salsa
  • ½ cup finely grated Mexican Blend cheese (available prepared in the dairy section)


  • 1 medium ripe Tomato , diced
  • ¾-1 cup Lettuce (Iceberg or Romaine hearts), thinly sliced
  • 1 Jalapeno Chile Pepper , seeded and sliced
  • ¼ cup Red Cabbage , thinly sliced (optional)
  • Extra grated Cheese
  • 2 Limes , sliced vertically into 6 wedges each


  • Preheat the oven to 350 degrees. Prepare a 12 muffin tin (or two 6 muffin tins) by spraying with non-stick spray.
  • Cut each tortilla to be 4-inches in diameter with a round cookie cutter or the rim of a large glass. Wrap a cut tortilla in a damp paper towel and microwave on high for 15 seconds. Place the tortilla in one of the prepared muffin cups and gently push down to line the muffin cup. The tortilla will overlap on the sides (refer to photo). Repeat to line all the muffin cups.
  • In a medium-size microwave safe mixing bowl warm the refried beans for 20 seconds until they are soft and stir into a smooth consistency (they do not need to cook just become workable). Add the chicken, salsa and cheese and stir to fully incorporate.
  • Evenly divide the mixture spooning it into the lined muffin cups. Place in the preheated oven for 15-18 minutes until the edges of the tortillas begin to turn golden. Remove from the oven and allow to cool for a few minutes.
  • Gently remove the mini Mexican bowls from the muffin tins and top with some lettuce, cheese, tomato, cabbage (if used; mainly for color and crunch) and serve each with a lime wedge for squeezing on the mini Mexican bowl.


Calories: 160kcal | Carbohydrates: 20g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 441mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 7.7mg | Calcium: 79mg | Iron: 1.5mg