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Chicken Taco Cupcakes

Chicken Taco Cupcakes

Craving something fun and delicious? Discover the ultimate twist on taco night with these Chicken Taco Cupcakes. Flaky biscuits filled with savory chicken, cheese, and your favorite toppings make for an easy weeknight dinner that everyone will love. Try them tonight!
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 10 cupcakes
Course: Appetizers, Dinner
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Blender
  • Wooden Spoon
  • Mixing Bowl
  • Oven
  • Skillet
  • Baking Sheet

Method
 

  1. Preheat your oven to 400° F and lightly spray a muffin tin with cooking spray. This step is essential to ensure the biscuits come out easily after baking.
  2. In a skillet, combine the cooked and shredded chicken, taco seasoning, and water. Stir well and cook over medium-high heat. Keep an eye on it as it simmers; you're looking for the sauce to thicken and all the water to evaporate.
  3. Once the mixture is thick, remove it from heat. Add in lime juice to taste, around 1 tablespoon. This will enhance the flavors and give the filling a nice zesty kick.
  4. While the chicken is cooling, open the package of refrigerated biscuits. Take each biscuit and press it down into the muffin tin, creating a cup shape that covers the bottom and sides.
  5. Now it’s time to fill those cups! Spoon about 1.5 tablespoons of the chicken mixture into each biscuit cup. Make sure to divide it evenly to ensure everyone gets a good bite.
  6. Next, sprinkle the shredded Mexican blend cheese evenly on top of the chicken. This will melt and create a delicious topping that binds everything together.
  7. Place the muffin tin in your preheated oven and bake for 8 to 10 minutes. Keep an eye on them; you want a beautiful golden brown color on the biscuits.
  8. Once they’re out of the oven, allow them to cool slightly. This step is essential to prevent anyone from burning their mouths!
  9. Finally, top each cupcake with your favorite toppings: fresh lettuce, diced tomato, a dollop of sour cream, guacamole, or a splash of salsa. Enjoy these tasty Chicken Taco Cupcakes warm!

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.