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Homemade Chicken Taco Cupcakes recipe photo

Chicken Taco Cupcakes

Savory chicken-filled biscuit cups topped with cheese and your favorite taco fixings for a fun, easy appetizer or weeknight meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 10 cupcakes

Equipment

  • Muffin Tin
  • Skillet
  • Measuring cups and spoons
  • Spatula or spoon
  • Oven

Ingredients
  

  • 2 cups cooked shredded chicken see note
  • 2 tablespoons Old El Paso taco seasoning
  • 2/3 cup water
  • 1 tablespoon lime juice less or more to taste
  • 1 package (7.5 oz) refrigerated biscuits
  • 1 cup shredded Mexican blend cheese
  • Toppings lettuce, tomato, sour cream, guacamole, salsa

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly spray a muffin tin with cooking spray.
  • In a skillet over medium-high heat combine the shredded chicken, taco seasoning, and water; stir and cook until the sauce thickens and the water has evaporated.
  • Remove the skillet from the heat and stir in about 1 tablespoon lime juice, adjusting to taste.
  • While the chicken cooks, open the biscuit package and press each biscuit into the bottom and up the sides of the prepared muffin cups to form shells.
  • Spoon about 1 1/2 tablespoons of the chicken mixture into each biscuit shell, then divide the shredded cheese evenly over the tops.
  • Bake for 8–10 minutes or until the biscuit cups are golden brown and the cheese is melted.
  • Remove from the oven and top each cupcake with desired toppings such as lettuce, tomato, sour cream, guacamole, and salsa, then serve warm.

Notes

  • Use leftover cooked chicken for convenience.
  • To cook raw chicken, brown bite-sized pieces in 1–2 tablespoons butter before adding seasoning and water.
  • Adjust lime juice to taste.
  • If you don't have chicken, substitute leftover beef.