Ingredients

The following ingredients have 10 Servings
  • 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

Instruction

  • 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.