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!
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.
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.