A variation of this recipe, these taco cups were a hit. I knew the spinach and mushroom filling that the original called for would NOT be appreciated by my boys; instead I went with a Mexican theme. Who can go wrong with Mexican?
Mix shredded chicken, salsa verde, and shredded monterrey jack cheese together for the filling and follow the directions starting at #2. Add shredded lettuce and diced tomato after they come out of the oven, and you're all set. Dinner on the quick!