Chicken Taco Cupcakes


  • 2 cups cooked and shredded chicken
  • 2 tablespoons Old El Paso taco seasoning
  • 2/3 cup water
  • 1 tablespoon lime juice (less or more to taste)
  • 1 (7.5 oz) package refrigerated biscuits
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup chopped tomato
  • Avocado, cut into small cubes
  • Red onion, diced
  • Cilantro, chopped
  • Sour cream


  • Preheat oven to 400°
  • Lightly spray a muffin tin with cooking spray.
  • Add the chicken to a pan with 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 add lime juice to taste.
  • While chicken is cooking, open biscuits and press each one into the bottom and up the sides of the muffin tin.
  • Place about 1 1/2 tablespoons of the chicken mixture into each biscuit.
  • Divide the cheese evenly on top of the chicken and bake for 8-10 minutes or until golden brown.
  • Remove from the oven and top with tomatoes, onions, avocado, cilantro, and sour cream.

Source: Inspired by The Girl Who Ate Everything

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