I’ve been on a Mexican kick lately in case you can’t tell. There’s just something irresistable about the flavors in the meats, the fresh veggie toppings, and the cool kick of the salsa or sour cream all bundled together in a crunchy shell. I’m getting hungry just thinking about it! There’s a super easy way to make muffin tin chicken tacos (or beef or pork or chorizo) over at Betty Crocker, and I just have to share it. It has slight prep work – but it’s so easy you won’t care and the presentation gives you mini tacos that adults and kids both love. Try it with your next taco night – and use the crock pot beef recipe I mentioned previously for some truly killer tacos!