Taco Biscuit Cups

Name: Taco Biscuit Cups
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Yield: 16
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 lb ground chicken; 1 red bell pepper (chopped); 1 yellow bell pepper (chopped); 1 small onion (chopped); 1 (1 oz) packet of taco or fajita seasoning; 1 (16 oz) can refrigerated biscuit dough; 1 cup shredded Mexican style cheese; Optional Toppings: green onion, sour cream, salsa, hot sauce

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Last Updated on January 20, 2024 by Allison Lancaster

These Taco Biscuit Cups are quick to make and incredibly delicious – a great weeknight option or the perfect appetizer for your parties. They can even be enjoyed as a make-ahead breakfast or even lunch for the week that the whole family will enjoy!

Let’s be honest, during the colder months no one wants to wake up extra early to prep a healthy and warm meal. We wind up going to the over-processed frozen meals, or the minimal snack bar and run out the door.

You can make these biscuit taco cups in less than 30 minutes on Sunday with simple ingredients and leftover taco meat and have a scrumptious breakfast or even lunch for the whole week!!

These 30-minute or less chicken fajita biscuit cups are the perfect meal-prep recipe to take on the go all week long. I love to have plenty on hand for the week, and I know you will too!!

These also make the perfect holiday appetizer or you can make them ahead and warm them up for an upcoming quick dinner with friends.

Taco biscuit cups with ingredients in the background.

Taco Biscuit Cups Ingredients & Substitutions:

Ground chicken – You could also use ground beef mixture or lean ground beef instead of the chicken.

Bell pepper – I’ve used and chopped red and yellow bell peppers for these easy taco cups.

Small onion – I prefer to use sweet onions and make sure they are finely chopped. You can use any type of onion though.

A packet of taco or fajita seasoning – I use the Aldi brand of low-sodium taco mix but you can use any mix you like.

Can refrigerated biscuit dough – I prefer the Aldi brand of butter refrigerated biscuit dough but you can use any kind you prefer.

Mexican-style cheese – Freshly shredded if you have time, you can also use the bagged version of this if you are short on time.

Optional Toppings: Add your favorite toppings, such as green onion, sour cream, salsa, hot sauce or taco sauce.

How To Make Taco Biscuit Cups

Heat a large skillet over medium heat or medium-high heat with olive oil.
Then add the ground chicken, peppers, and onion.
Cook until chicken is cooked with a deep golden brown color and the vegetables are soft and fragrant.
Drain the grease and add the taco or fajita seasoning and 2/3 cup of water, stir, and let simmer.
Meanwhile, split the biscuit dough in half (by pulling it apart) so that you have 16 rounds.
Press biscuits into a greased cupcake pan.
Then fill each cup with the chicken mixture and top with cheese.
Heat oven and bake at 350 degrees for about 15 minutes until the cheese is melted and the biscuits are golden brown.

Ground chicken with red and yellow bell peppers cooking on the stovetop.

Canned biscuit dough pressed into cupcake pan.

Serve

Serve your taco biscuit cups with refried beans, side salad, crispy potato wedges, or salsa. They’re great as a quick meal or lunch box filler!

You could also create a taco bar with favorite taco toppings for your family to help themselves to.

This also goes well with our leftover chicken fajita casserole.

How To Store Taco Biscuit Cups

Once cooled, place biscuit cups in an airtight container in the fridge for up to 3 days. These taco cups can also be stored in the freezer for up to 3 months and reheated for taco night!

Recipe FAQ’s:

Can I make these with other meats?

Sure!! You could add bacon, ground beef, ground turkey, etc. Feel free to customize them however you like! You can also add in more cheese if you want!

Can I make the filling in the slow cooker?

Yes!!! Simply add your ingredients to your slow cooker and allow them to cook on low (continually stirring) until the chicken is fully cooked and your veggies are soft!

What else can I add to these taco cups?

Consider making bean taco cups by adding spicy chili beans, black beans, or pinto beans, to the meat filling.

Must I press dough up the sides of cups?

Yes, I recommend that you press the dough up the sides of each cup of muffin pan to help keep the taco filling from falling out once removed from the baking pan.

More Mexican-Inspired Recipes

I hope you enjoy this easy and delicious recipe for taco biscuit cups! If you try it, please come back and leave me a comment letting me know how you liked it. And if you have any questions, please feel free to ask! I love hearing from you!

Taco Biscuit Cups Recipe:

Taco Biscuit Cups

Yield: 16 cups

Prep Time: 10 minutes

Cook Time: 11 minutes

Total Time: 21 minutes

These bite-sized taco biscuit cups are made with canned biscuit dough, filled with seasoned chicken and peppers, and topped with green onions and shredded cheese for a mouth-watering experience!

Ingredients

1 tbsp olive oil
1 lb ground chicken
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1 small onion (chopped)
1 (1 oz) packet of taco or fajita seasoning
1 (16 oz) can refrigerated biscuit dough
1 cup shredded Mexican style cheese
Optional Toppings: green onion, sour cream, salsa, hot sauce

Instructions

Heat a large skillet over medium heat with olive oil.
Then add the ground chicken, peppers, and onion.
Cook until chicken is cooked and the vegetables are soft and fragrant.
Drain grease and add the taco or fajita seasoning and 2/3 cup of water, stir, and let simmer.
Meanwhile split the biscuit dough in half (by pulling apart) so that you have 16 rounds.
Press the biscuit dough rounds into a greased cupcake pan.
Then fill each cup with the chicken mixture and top with cheese.
Bake at 350 degrees for about 15 minutes until the cheese is melted and biscuits are golden brown.