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!
I may earn commissions for purchases made through links on this post.
This is a great way to use up leftover chicken. I simmered some chicken in a pan with some taco seasoning to get all the flavor infused. 
The base of our cupcakes are biscuits. I didn’t want to use the big biscuits because I wanted it to be more about the chicken then a whole lot of biscuit with a tiny amount of toppings. So I used the small 7.5 ounce can with 10 biscuits in it. Press that into your muffin tin and top with your taco chicken. 
Cheese makes everything taste better. 
Then let everyone top their own.
Some of my kids left them plain and others added sour cream, guacamole, lettuce, tomato, and onion. 
These reheat well too! Pop them in the microwave or in the oven for a couple of minutes.
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!
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.
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.
I loved this, and made some adaptions because I just moved and could not find my muffin tin. I made a single box of Jiffy mix (it was on hand and I used cream cause it was on hand, a small can of the green chopped peppers, a splash of vegetable oil, some grated cheese and some sour cream. Watch your liquid measure to dry) to “soup” up the corn bread mix and then used 4 of my 4″ cast iron mini skillets in lieu of the cupcake holder and the pre-made refrigerator biscuits. They were delicious and because of the delicate corn bread, I served them right out of the mini cast iron and used the toppings as suggested. It was a nice presentation and really delicious! A more adult version I believe but it’s a great recipe that is fun and versatile. Thanks for the idea!
You’re welcome!
Can the chicken taco cupcake 🧁 be made with corn bread ? Jiffy?? Thank you
I haven’t tried it but I don’t see why not.
I LOOOOVE your posts and recipes!
I’m from South Africa and I cant help to wonder what is this “refrigerated biscuits”??
It doesn’t look like phyllo or puff pastry… so I have absolutely NO idea what to use??
Shoot. It’s just a biscuit dough that can be bought. You can use pizza dough.
Hi Christy,
Just found your blog. Love the name, Girl who ate everything.
I want to make your Corn Souffle I prefer using fresh corn off the husk rather than canned. Your recipe calls for the liquid too, any change you know how much liquid would be in the can? I would substitute with milk unless you think water would be better. Thanks
I think milk would be great and I would only put about 1/4 cup. It’s pretty wet already so you don’t want to add too much liquid.
Hey Christy
Do you think these would be good if I made them the day before and just reheated them before the party?
Thanks Lisa
PS Love your site and recipes. I’m a smore’s cookie junkie.
Thank you! Yes, you can totally reheat them. I did.
What a great idea and so fun for kids .
My one- and three-year-old loved these. I make my own taco seasoning but followed the recipe otherwise. A great way to use up leftover meat!
I’m so glad they liked them!
Christy I just wanted to let you know that I enjoy reading your recipes (and making them too!) for a few simple reasons. Your site is easy to navigate (i.e. read, print recipes) and it’s not cluttered with ads that are impossible to load, clogging up my computer. Your recipes have normal ingredients, with normal cooking/baking equipment and universal appeal (kids, adults). I read a lot of blogs (via Bloglovin’) and wish everyone would get it like you. If I ever decide to blog, you are my compass to doing it well. Have a great holiday season. Well done!
Ann, aww…thank you so much! That means so much to me and I appreciate your feedback on everything. And if you do ever decide to blog, I want to come visit!
What kind of pastry can be used instead of biscuits?
You could use wonton wrappers or puff pastry.
That’s a brilliant idea! Nice looking and delicious snacks!
Thank you!