Chicken Taco Cupcakes are a creative and convenient twist on traditional tacos, presented in a fun and portable cupcake form. These savory treats start with a base of tortilla chips or wonton wrappers pressed into the bottom of muffin tins to form a crispy crust. Next, a flavorful mixture of shredded chicken seasoned with taco spices, along with ingredients like diced tomatoes, onions, bell peppers, and black beans, is spooned on top of the crust. Each cupcake is then topped with a sprinkle of shredded cheese before being baked to perfection. Once out of the oven, they’re often garnished with toppings like salsa, sour cream, chopped cilantro, or sliced avocado for added flavor and freshness. Chicken Taco Cupcakes are a delicious and convenient way to enjoy the flavors of tacos in a bite-sized, handheld form, making them perfect for parties, potlucks, or easy weeknight dinners.
INGREDIENTS :
2 cups cooked and 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 (7.5 oz) package refrigerated biscuits
1 cup shredded Mexican blend cheese
Toppings: lettuce, tomato, sour cream, guacamole, salsa
INSTRUCTIONS :
Preheat oven to 400° and lightly spray a muffin tin with cooking spray.
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.
Remove from heat and sprinkle with lime juice to taste, about 1 tablespoon.
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.
Bake for 8-10 minutes or until golden brown. Remove from the oven and top with your favorite toppings
