Chicken Taco Cupcakes
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
18 mins
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Servings
10 cupcakes
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Course
Main Course
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Cuisine
Mexican
Chicken Taco Cupcakes
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These Chicken Taco Cupcakes aren't your ordinary cupcakes. These savory biscuits are a great Mexican appetizer filled with taco meat, cheese, and all your favorite taco toppings. The kids love them too!
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Ingredients
- 2 cups cooked and shredded chicken (see Note)
- 2 tablespoons Old El Paso Taco Seasoning
- 2/3 /3 cup water
- 1 tablespoon lime juice (less or more to taste)
- 1 (7.5 oz) package refrigerated biscuits
- 1 cup shredded Mexican blend cheese
- Toppings: lettuce, tomato, sour cream, guacamole, salsa
Instructions
- Preheat oven to 400° and lightly spray a muffin tin with cooking spray.
- In a skillet, add the chicken, taco seasoning, and water. Stir together and cook over medium-high heat until the sauce has thickened and the water is gone.
- Remove from heat and sprinkle with lime juice to taste, about 1 tablespoon.
- While chicken is cooking, open biscuits and press each one into the bottom and up the sides of a muffin tin. Place about 1 1/2 tablespoons of the chicken mixture into each biscuit. Divide the cheese evenly on top of the chicken.
- Bake for 8-10 minutes or until golden brown. Remove from the oven and top with your favorite toppings.
Notes
- This is a great way to use leftover chicken but if you want to cook your own chicken you can brown bite sized pieces in 1-2 tablespoons of butter. Once it’s cooked, add the taco seasoning and water as directed.
- Don’t have chicken? Use leftover beef.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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