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Chicken Taco Cupcakes - biscuits filled with taco chicken, cheese, and all your taco fixings. the-girl-who-ate-everything.com

Chicken Taco Cupcakes

These Chicken Taco Cupcakes aren't your ordinary cupcakes. These savory biscuits are a great Mexican appetizer filled with taco meat, cheese, and all your favorite taco toppings. The kids love them too!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Yield 10 cupcakes


  • 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


  1. Preheat oven to 400° and lightly spray a muffin tin with cooking spray.
  2. 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.
  3. Remove from heat and sprinkle with lime juice to taste, about 1 tablespoon.
  4. 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.
  5. Bake for 8-10 minutes or until golden brown. Remove from the oven and top with your favorite toppings.

Recipe 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.