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Homemade Chicken Taco Cupcakes photo

Chicken Taco Cupcakes

These Chicken Taco Cupcakes are a fun twist on traditional tacos! Juicy chicken and zesty seasoning baked in a flaky biscuit base!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Filling:
  • 2 cups cooked and shredded chicken can use rotisserie chicken
  • 2 tablespoons Old El Paso taco seasoning
  • 2/3 cup water
  • 1 tablespoon lime juice adjust to taste
For the Biscuit Base:
  • 1 package refrigerated biscuits 7.5 oz
  • 1 cup shredded Mexican blend cheese for topping
For Toppings:
  • lettuce
  • diced tomatoes
  • sour cream
  • guacamole
  • salsa

Equipment

  • Muffin tin
  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Oven mitts

Method
 

How to Make Chicken Taco Cupcakes:
  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a mixing bowl, combine the shredded chicken, taco seasoning, water, and lime juice. Stir until well coated.
  3. Step 3: Open the package of biscuits. Flatten each one to fit into the muffin tin.
  4. Step 4: Grease the muffin tin. Place each biscuit into a cup, fill with chicken mixture, and top with cheese.
  5. Step 5: Bake for 15-20 minutes until golden brown and cheese is melted.
  6. Step 6: Let cool and top with your favorite toppings before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the microwave for 30-60 seconds or in the oven at 350°F for 10 minutes.
  • Feel free to substitute chicken with ground turkey or beef.