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5.0 from 12 votes

Chicken Taco Cupcakes

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings: 10 cupcakes
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Preheat oven to 400° and lightly spray a muffin tin with cooking spray.
  2. 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.
  3. Remove from heat and sprinkle with lime juice to taste, about 1 tablespoon.
  4. 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.
  5. 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.